These gluten-free chicken wings are a delicious and crispy appetizer that will satisfy any craving. Perfectly seasoned with garlic powder, paprika, and black pepper, then coated in a sweet and tangy sauce made from gluten-free soy sauce, teriyaki sauce, sweet chili sauce, and a touch of lime juice, these wings are bursting with flavor. Whether you’re cooking for a party or craving a healthier wing option, these air-fried crispy chicken wings are sure to impress. Ready in under 30 minutes, this easy recipe is ideal for a quick meal or a game-day snack. Serve them with your favorite dipping sauce or side for a complete meal!

Ingredients:
- 20-24 Chicken wings (Springer Mountain Farms recommended)
- ½ tablespoon baking powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
For the Sauce:
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons gluten-free teriyaki sauce
- 7 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons light brown sugar
- 1 tablespoon minced garlic
- ¾ teaspoon ground ginger
- 1 tablespoon lime juice
Cornstarch Slurry:
- ½ cup water
- 1 tablespoon cornstarch
Instructions:
- Prepare the Wings: Rinse and pat dry the chicken wings. Place them in a zip-lock bag and add the baking powder, black pepper, salt, garlic powder, and paprika. Close the bag and toss well to coat the wings evenly with the seasoning.
- Cook the Wings: Spray the air fryer rack with cooking spray. Lay the wings in a single layer on the rack. Cook at 400°F for 18-20 minutes, flipping the wings halfway through (around the 10-minute mark). The wings are done once they reach an internal temperature of 165°F.
- Make the Sauce: In a saucepan, combine the gluten-free soy sauce, teriyaki sauce, sweet chili sauce, rice vinegar, sesame oil, brown sugar, minced garlic, ground ginger, and lime juice. Bring to a boil over medium-high heat.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Once the sauce starts boiling, slowly pour the slurry into the saucepan. Stir constantly and reduce the heat to a simmer. Let the sauce thicken, stirring frequently.
- Optional Crispy Finish: For extra crispy wings, broil them for 2-4 minutes after air frying.
- Toss the Wings: After the wings have cooled for 3 minutes, toss them in the thickened sauce until well coated.
Why You’ll Love This Recipe
These gluten-free chicken wings are a flavorful and crispy treat that’s perfect for any occasion. The combination of spices and the sweet yet tangy sauce creates a delicious balance of savory and sweet. Air frying the wings makes them healthier without sacrificing any of the crispiness. Whether you’re preparing for a family dinner or serving them at a party, these wings are guaranteed to be a crowd-pleaser.
Tips
- For Crispy Wings: Make sure to pat the wings dry before seasoning. The drier the wings, the crispier they’ll get in the air fryer.
- Coating: The baking powder helps to make the skin extra crispy, so don’t skip this step.
- Monitor the Temperature: Be sure to check the internal temperature of the wings with a meat thermometer to ensure they reach 165°F for safe consumption.
Variations and Substitutions
- Sauce Variations: You can customize the sauce to suit your taste by adding more lime juice for extra tang or more brown sugar for sweetness.
- Substitute Soy Sauce: If you need a soy-free version, use coconut aminos instead of gluten-free soy sauce.
- Gluten-Free Teriyaki: If you can’t find gluten-free teriyaki sauce, make your own by mixing tamari sauce, honey, and ginger.
FAQs
- Can I bake the wings instead of using an air fryer? Yes! You can bake the wings in the oven at 425°F for 25-30 minutes, flipping halfway through.
- Can I use frozen chicken wings? Yes, but be sure to thaw them before preparing for best results.
- What if I don’t have cornstarch? You can use arrowroot powder or potato starch as an alternative to thicken the sauce.
Serving
Serve these crispy gluten-free chicken wings with a side of dipping sauce like ranch or blue cheese dressing. Pair them with a refreshing cucumber salad, or enjoy them alongside roasted vegetables for a complete meal. These wings are also great for game day, parties, or casual family gatherings.
Suggestions
- Pair with Drinks: These wings go well with a chilled beer, sparkling water, or a zesty cocktail like a margarita.
- Make Them Spicy: Add a pinch of red pepper flakes to the sauce for a spicy kick, or toss the wings in your favorite hot sauce for an extra layer of heat.
Gluten-Free Chicken Wings
22
servings5
minutes20
minutesIngredients
20-24 Chicken wings (Springer Mountain Farms recommended)
½ tablespoon baking powder
1 teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon paprika
For the Sauce:
2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free teriyaki sauce
7 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons light brown sugar
1 tablespoon minced garlic
¾ teaspoon ground ginger
1 tablespoon lime juice
Cornstarch Slurry:
½ cup water
1 tablespoon cornstarch
Directions
- Prepare the Wings: Rinse and pat dry the chicken wings. Place them in a zip-lock bag and add the baking powder, black pepper, salt, garlic powder, and paprika. Close the bag and toss well to coat the wings evenly with the seasoning.
- Cook the Wings: Spray the air fryer rack with cooking spray. Lay the wings in a single layer on the rack. Cook at 400°F for 18-20 minutes, flipping the wings halfway through (around the 10-minute mark). The wings are done once they reach an internal temperature of 165°F.
- Make the Sauce: In a saucepan, combine the gluten-free soy sauce, teriyaki sauce, sweet chili sauce, rice vinegar, sesame oil, brown sugar, minced garlic, ground ginger, and lime juice. Bring to a boil over medium-high heat.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Once the sauce starts boiling, slowly pour the slurry into the saucepan. Stir constantly and reduce the heat to a simmer. Let the sauce thicken, stirring frequently.
- Optional Crispy Finish: For extra crispy wings, broil them for 2-4 minutes after air frying.
- Toss the Wings: After the wings have cooled for 3 minutes, toss them in the thickened sauce until well coated.
- Why You’ll Love This Recipe
- These gluten-free chicken wings are a flavorful and crispy treat that’s perfect for any occasion. The combination of spices and the sweet yet tangy sauce creates a delicious balance of savory and sweet. Air frying the wings makes them healthier without sacrificing any of the crispiness. Whether you’re preparing for a family dinner or serving them at a party, these wings are guaranteed to be a crowd-pleaser.
- Tips
- For Crispy Wings: Make sure to pat the wings dry before seasoning. The drier the wings, the crispier they’ll get in the air fryer.
- Coating: The baking powder helps to make the skin extra crispy, so don’t skip this step.
- Monitor the Temperature: Be sure to check the internal temperature of the wings with a meat thermometer to ensure they reach 165°F for safe consumption.
Leave a Reply