Gluten Free Buffalo Chicken Wings
Gluten Free Buffalo Chicken Wings that are crispy, bold, and finished with a hot honey kick? Yes, please. Whether it's game day, Friday night, or just a random Tuesday that calls for wings, this recipe brings the heat—without the gluten. These are everything you want in buffalo wings: crunchy edges, a tangy-sweet sauce, and just the right amount of fire.
Ingredients
- 2 Pounds Chicken Wings
- 1/2 Tablespoon Salt
- 2 Tablespoons Cornstarch
- 1 Tablespoon Garlic Powder
- 1/2 Tablespoon Paprika
- 1 Teaspoon Pepper
- 1 Cup Frank’s Hot Sauce
- 1 Cup Honey
- 2 Tablespoons Lemon Juice
- 1/4 Cup Olive Oil
Instructions
- Start by preheating your oven to 425°F (220°C). While it heats, pat your chicken wings completely dry with paper towels—this step is key to getting them crispy. Add the wings to a large mixing bowl and season with kosher salt, garlic powder, paprika, and cracked black pepper. Sprinkle the cornstarch evenly over the wings and toss everything together until the wings are evenly coated. The cornstarch helps give them that extra crunch without any gluten.
- Line a baking sheet with parchment paper or place a wire rack on top of a sheet pan for better air circulation (this helps crisp them up even more). Arrange the wings in a single layer, making sure they aren’t crowded. Drizzle with olive oil or spray lightly with a high-heat cooking spray. Bake for 45–50 minutes, flipping them halfway through to ensure even browning and crispiness.
- While the wings are baking, make the sauce. In a small saucepan over medium heat, combine the buffalo hot sauce, honey, lemon juice, and olive oil. Stir well & warm up for about a minute.
- Once the wings are golden and crisp, remove them from the oven. Add them to a clean mixing bowl and pour the warm sauce over top. Toss until each wing is well-coated and glossy. Serve right away with your favorite sauce!