Chicken Wings – Gf Recipe

Dry and season

Pat the wings or boneless pieces very dry with paper towels. Place in a large bowl and toss with kosher salt, black pepper and baking powder (baking powder helps crisp the skin). If using boneless, toss with 1/4 cup cornstarch before seasoning for an extra-crispy exterior.

If time allows, refrigerate the seasoned wings uncovered for 1–4 hours to dry the skin for maximum crispness (optional).

Fry method (traditional)

Heat neutral oil in a deep pot or fryer to 350°F (175°C). Carefully add wings in batches without overcrowding. Fry whole wings 8–10 minutes until golden and internal temp reaches 165°F (74°C) and skin is crisp. Boneless pieces will take 4–6 minutes. Remove to a wire rack or paper towel-lined tray to drain.

Oven method (baked)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer. Lightly spray with olive oil. Bake 45–50 minutes, flipping halfway, until crisp and internal temp is 165°F (74°C). Boneless pieces: bake 18–25 minutes until golden and cooked through.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–24 minutes, shaking the basket every 6–8 minutes; boneless pieces 10–14 minutes. Cook until crisp and internal temp 165°F (74°C).

In a small saucepan over low heat, melt 4 tbs butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in lemon juice, grated Parmesan, chopped parsley, salt and pepper. Keep warm.

In a small saucepan over low heat, combine 1/2 cup BBQ sauce, 2 tbs hot honey (or honey + 1/2 tsp cayenne) and 1 tsp apple cider vinegar. Warm and stir until blended, 2–3 minutes. Adjust heat or sweetness to taste.

Whisk together 3 tbs Dijon, 2 tbs honey, 1/2 tbs habanero hot sauce (or finely minced habanero for texture), 1/2 tsp apple cider vinegar and 1/8 tsp salt. Taste and adjust heat by adding more honey or removing seeds from habanero for milder flavor.

In a small saucepan over low heat, melt 4 tbs butter. Whisk in 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp gluten-free Worcestershire, 1/2 tsp honey (optional) and 1/8 tsp salt. Warm until combined and slightly emulsified, about 1–2 minutes. Remove from heat.

Divide cooked wings into separate large bowls based on desired flavors (or toss in a single flavor if preferred). Pour about 1/3 to 1/2 cup of the chosen sauce over roughly 0.5 lb of wings and toss gently to coat. For garlic parmesan, add wings to the warm butter-garlic mixture and toss, then sprinkle additional grated Parmesan and parsley if desired. For hot honey BBQ, habanero honey mustard, and buffalo, toss until evenly coated.

Plate wings with celery and carrot sticks and serve with ranch or blue cheese dressing on the side.