Gluten-Free Chicken Wings
These Gluten-Free Chicken Wings are perfectly crispy and coated in a sticky, sweet, and spicy buffalo sauce. Made without flour or frying, this recipe captures all the flavor of classic buffalo wings using simple ingredients like cornstarch, Frank's RedHot, and honey.
Servings: 4 Servings
Calories: 675kcal
Ingredients
- 2 Pounds Chicken Wings
- ½ Tablespoon Salt
- 2 Tablespoons Cornstarch
- 1 Teaspoon Baking Powder
- 1 Tablespoon Garlic Powder
- ½ Tablespoon Paprika
- 1 Teaspoon Pepper
- 1 Cup Frank’s Hot Sauce
- 1 Cup Honey
- 2 Tablespoons Lemon Juice
- ¼ Cup Olive Oil
Instructions
- Preheat your oven to 425°F (220°C). Pat 2 pounds of chicken wings completely dry with paper towels. This step is critical for achieving crispy skin. Place the wings in a large mixing bowl.
- Add ½ tablespoon kosher salt, 1 tablespoon garlic powder, ½ tablespoon paprika, and 1 teaspoon black pepper to the bowl. Mix 1 teaspoon of baking powder with 2 tablespoons of cornstarch in a small bowl, then evenly distribute over the wings. Toss thoroughly until every wing is coated. The cornstarch will look slightly powdery; that's perfect.
- Place the wings on a wire rack over a baking sheet for better air circulation. Arrange the wings in a single layer with space between each piece. Drizzle with ¼ cup olive oil or spray lightly with high-heat cooking spray. Bake for 45-50 minutes, flipping halfway through at the 25-minute mark. You're looking for golden-brown skin and an internal temperature of 185°F. This higher temp breaks down the collagen in the wings, giving you that fall-off-the-bone texture while keeping the skin incredibly crisp.
- While the wings bake, combine 1 cup Frank's RedHot, 1 cup honey, 2 tablespoons lemon juice, and ¼ cup olive oil in a small saucepan. Warm over low heat for 1-2 minutes, whisking constantly to emulsify the oil into the sauce. This prevents the sauce from separating and sliding off the wings. Remove the wings from the oven and transfer to a clean mixing bowl. Pour the warm sauce over the wings and toss until every piece is glossy and coated. Serve immediately with gluten-free ranch or blue cheese dressing.
Notes
- Dry Wings = Crispy Wings: Moisture on the surface prevents browning. Use paper towels to pat the wings dry before seasoning.
- The 185°F Rule: While chicken is safe at 165°F, wing collagen doesn't fully break down until 185°F. Baking them to this higher internal temperature gives you tender, juicy meat with crispy skin, avoiding a rubbery texture. Use an instant-read thermometer to read the temperature at the thickest part of the wing.
- Emulsify the Sauce: Whisk the olive oil into the hot sauce and honey mixture slowly while warming. This creates a stable emulsion that clings to the wings instead of dripping off.
- Space Matters: Crowded wings steam instead of crisp. Leave at least ½ inch between each piece on the baking sheet.
- Sauce After, Not During: Always toss wings in sauce after baking. Saucing before or during cooking creates soggy skin.
Nutrition
Calories: 675kcal | Carbohydrates: 76g | Protein: 23g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 3494mg | Potassium: 287mg | Fiber: 1g | Sugar: 70g | Vitamin A: 611IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg
