Anti Inflammatory Gluten Free Garlic Parmesan Chicken Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.6(12)
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp baking powder
- 1 tbsp olive oil
For the garlic Parmesan sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 5 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin film of oil.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, combine the cornstarch, garlic powder, onion powder, salt, black pepper, and baking powder. Add the wings and olive oil, then toss until every piece is evenly coated.
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