Crispy Breaded Gluten-Free Wings

crispy breaded gluten-free wings on a plate with snap peas and baby carrots

These crispy breaded gluten-free wings are crispy, juicy, saucy and to die for! Using potato starch to bread them, they are worth the time it takes to make. I know what you’re thinking – if you’re going to make gluten free wings, why twice cooked? The first time is to lock in the crispiness. The second time to bring them to juicy perfection.

I won’t lie, these wings take time. But if you’re having people over for a big meal, they are a winner! Make a big batch, put them on the table and watch them disappear real quick. You can also make them for indulgent days as a satisfying high-protein meal.

crispyy breaded gluten-free wings on a sheep

I had a craving for some gluten-free crispy breaded wings that had to be. I also wanted a nice, thin layer of crispy rather than the chunkiness of a KFC style breaded skin (which has it’s time and place in my heart, but sometimes lighter feels better). After some experimentation I came up with this recipe. Potato starch has a great quality to it when cooked to get crispy and chewy at the same time. This kept well on the wings and locked in the tenderness on the inside without sitting on them like a separate crust.

As a result I consider was the fact that I didn’t want to deep-fry them to enjoy them. I wanted a better way to have my skin and eat it too without have to drench them in oil for ages. So it’s all about being creative. I decided to cook them twice. Shallow fry them just to make sure the skin crisps up and adheres to the chicken, and then finishing them off in the oven.

By the time I cooked them and tossed them in sauce, they had a satisfying crunch on the outside and were perfectly juicy on the inside. And what do you know? The results were delicious.

Let’s jump into the recipe!

This recipe includes Old Bay in the breading. If you don’t have access to it or can’t find it, here’s a good dupe you can use from Chili Pepper Madness: https://www.chilipeppermadness.com/recipes/old-bay-seasoning/

Print Recipe
Crispy Breaded Gluten-Free Wings
This recipe calls for 500g of wings - which comes to about 10 wings. Adjust the serving below to adjust the rest of the ingredients accordingly.
chicken wings on a plate with baby carrots, sugar snap peas and sauce
Course Main Dish
Keyword gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 4 to 24 hours
Servings
wings
Ingredients
Buttermilk Marinade
Potatostarch Breading
Sauce (double this recipe as needed)
Course Main Dish
Keyword gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 4 to 24 hours
Servings
wings
Ingredients
Buttermilk Marinade
Potatostarch Breading
Sauce (double this recipe as needed)
chicken wings on a plate with baby carrots, sugar snap peas and sauce
Instructions
Marinate
  1. 1. Mix all of your marinade ingredients in a shallow dish and place your wings in an even, flat distribution so that they are all equally submerged. A shallow dish ensures that they are all easily covered in marinade and will fit in your fridge better.
    wings in a dish submerged in marinade
  2. 2. Cover with cling film and refridgerate for anywhere between 4 hours to 24 hours. If you can prepare this the day before and leave them to soak up the goodness overnight - even better! When you take the wings out - don't get rid of that marinade just yet! Save it for later.
Breading
  1. 3. Beat your egg and set aside in a bowl. This will help glue it all together.
  2. 4. Mix all of your dry ingredients together on a separate dish and ensure that they are combined well for even coating. Dip each wing in the egg first, and then completely coat with the breading. Keep one hand "wet" and one hand "dry" to ensure it doesn't get messy. If it does get messy - hey! Who cares? Cooking is fun like that.
  3. 5. Potato starch is silky-fine compared to regular all-purpose wheat flour. So by the time I have done breading the last wing, the first ones might have some wet spots from soaking up the egg and marinade. So I then give them another good roll around in the breading mixture (no egg!) to make sure they are completely coated.
Cooking
  1. 6. Add some cooking oil to a frying pan with just enough to cover the bottom. When the oil is hot, gently place your wings in one by one. To ensure you're not breaking up the skin as it cooks, don't handle them too much. let them cook thoroughly on one side before flipping over with tongs. About 3-5 minutes.
  2. 7. Flip these over only once. We don't want to let them sit and soak up to much oil. 3-5 minutes on the other side as well before you take these babies out and place them directly on a baking paper lined pan.
  3. 8. Brush the wings lightly with the buttermilk marinade. Just enough that you give them some extra flavour but not too much that you're soaking them and ruining that lovely crisp you've built up. Place in the oven at 170C for 15 minutes.
  4. 9. Take them out, flip them over, brush them with a little marinade again and pop them back in for another 15 minutes to finish off. Take them out and let cool for 5 minutes before tossing them in the sauce.
Saucing
  1. 10. Combine all of your sauce ingredients into a wide bowl and mix well.
  2. 11. Toss your wings in a few at a time to ensure they are all getting a good even coat of the sauce. Don't keep them in there for too long! They'll get heavy and soggy. Unless that's your thing - in which case BALL OUT, boo.
  1. And then you're ready to go! I had mine with sugar snap peas and baby carrots, but honestly I couldn't have cared less what you put as a side because the wings were the shining star! Try it out and leave me a comment below on how they were for you!

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