Baked Chicken Wings are a healthier twist on a bar food classic. What everyone loves about fried wings is the extra crispy outside and juicy inside and all smothered in hot, spicy wing sauce. Baking this naturally gluten-free snack is still incredibly crispy and juicy while cutting out the excess oil.
Let’s talk gluten-free wing sauce. My favorite wing sauces are Wing Time Medium and Bella’s Spicy Garlic Wing Sauce, which I purchased at my local Whole Foods. There are several other brands that are gluten-free, such as Stubb’s, Franks’s Red Hot and Texas Pete Hot Sauce. Instead of traditional wings, try using BBQ sauce or even gluten-free teriyaki sauce. Serve this delicious snack with celery and carrots sticks, blue cheese and ranch dressings for dipping and of course, lots and lots of napkins.
- 2 lbs chicken wing pieces
- black pepper
- favorite wing sauce
- Preheat oven to 450 degrees F and spray baking sheet with cooking spray, set aside.
- Bring a large pot of water to a boil and season the water with salt.
- Boil the chicken wings for about 8-9 minutes.
- Drain in a colander and let cool for about 3-5 minutes.
- Pat each chicken wing dry and place on prepared baking sheet in a single layer.
- Sprinkle with salt and pepper, optional.
- Bake for 25-35 (depending on the size of your wings) on one side, then flip and cook for an additional 5-10, to desired crispiness.
- Toss wings with your favorite wing sauce. Serve with blue cheese and/or ranch dressing and celery and carrot sticks.