3-Ingredient Gluten-Free Chicken Wings (Oven-Baked)
These gluten-free wings are baked in the oven until the chicken is crispy and tender, then tossed with a dairy-free buffalo sauce. They’re easy, mildly spicy, and even better served with my gluten-free ranch for your next game day. My favorite hot sauce for these gluten-free buffalo wings is Franks Red Hot. Not only is it a classic, but it’s also low FODMAP. Chaloula is a second favorite, though less traditional. Feel free to use a mix of wings and drumsticks that are separated (party wings) or the whole wing. I think the pieces tend to get crispier. If using boneless chicken wings, simply reduce the bake time to 30 minutes total, flipping them once halfway through.
Servings 4
Ingredients
- 2 pounds chicken wings about a dozen
- Sea salt & pepper
- 1/4 cup plant-based butter coconut oil or ghee, melted
- 1/4 cup hot sauce I like Frank’s Red Hot, which is low FODMAP
- 2 green scallions thinly sliced on the bias, for garnish (optional)
- Carrots and celery sticks for serving (optional)
- Gluten-Free Ranch Dressing for serving (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the wings in an even layer. Season generously with salt and pepper. Roast in the oven for 30 minutes, or until the wings are crispy and golden. Remove the pan and flip the gluten-free chicken wings.
- Return to the oven for another 15 minutes, or until browned on both sides.
- Meanwhile, make the dairy-free buffalo sauce: in a medium microwave-safe bowl, melt the dairy-free butter, ghee or coconut oil. Add the hot sauce and stir to combine.
- Remove the gluten-free buffalo wings from the oven and let stand for 5 minutes before transferring to the bowl with the buffalo sauce, Use tongs and shake off any excess fat when you transfer. Toss until fully glazed.
- Garnish with scallions, if using, and enjoy warm with my dairy-free ranch dressing and carrots or celery sticks, if desired.