Gluten Free Crispy Baked Buffalo Wings
Crispy, saucy buffalo wings are one of those crowd-pleasing classics that can feel off-limits when you're avoiding gluten — especially since most recipes rely on all-purpose flour or store-bought seasoned coatings that sneak wheat in through the back door. This version solves that problem with a coating of rice flour, cornstarch, and baking powder that delivers a genuinely shatteringly crisp skin straight from the oven, no deep fryer required. The trick is patting the wings completely dry before tossing them in the spice blend, then baking them on a wire rack so hot air circulates all the way around each piece. After two rounds in a 425°F oven, the skin turns deep golden and crackly — exactly what you want before they get tossed in that buttery, tangy hot sauce. The buffalo sauce itself comes together in just a few minutes on the stovetop with Frank's RedHot, unsalted butter, apple cider vinegar, and a pinch of garlic powder, all naturally free of gluten-containing ingredients. Serve them straight off the platter with celery sticks and your favorite dressing for a game-day spread that serves four and disappears fast.
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- ¼ cup rice flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
- 1 tsp apple cider vinegar
- ¼ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- blue cheese dressing or blue ranch dressing, for serving (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large sheet pan and coat the rack lightly with oil or nonstick spray.
- 2
Pat the wings thoroughly dry with paper towels — they should feel dry to the touch on all sides.
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