CRISPY GLUTEN-FREE BAKED BUFFALO CHICKEN WINGS
A great appetizer for game day, these gluten-free buffalo chicken wings are easy to make and healthier than what you typically find at a sports stadium.
Servings: 6
Ingredients
- 4 pounds chicken wings
- 1 tablespoon kosher salt
- 2 tablespoons baking powder
- 2 teaspoons garlic powder
- 1 teaspoon fresh cracked black pepper
- 2 cups buffalo hot sauce (I used Frank's RedHot Original Hot Sauce)
- ½ cup dairy-free butter (or regular butter, if not dairy-intolerant)
- ¼ cup lemon juice
- 1 tablespoon Italian seasoning
- 1 tablespoon coconut sugar
Instructions
- Preheat your oven to 425°F.
- Pat the chicken wings dry and add them to a large bowl.
- Toss the wings with salt, baking powder, garlic powder, and pepper until evenly coated.
- Line a baking sheet with parchment paper (you will likely need 2 baking sheets for 4 pounds of wings) and place a wire rack on the baking sheet. If you don’t have a wire rack that fits within the baking sheet, go ahead and place the wings directly on the parchment paper.
- Place the wings in a single layer on the wire rack, if using, and bake for about 1 hour until golden brown. For larger wings, cook for an additional 15 minutes.
- While the wings are baking, add the buffalo sauce, butter, lemon juice, Italian seasoning, and coconut sugar to a small saucepan and bring to a simmer. Stir until just combined and then remove from heat.
- Add the baked wings to a bowl and toss with the buffalo wing sauce until evenly coated. Season with additional salt and pepper to taste, if needed.
- Serve and enjoy!!
Nutrition
Calories: 506kcal | Carbohydrates: 5g | Protein: 30g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 3g | Cholesterol: 126mg | Sodium: 4279mg | Potassium: 292mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 271mg | Iron: 2mg