Crispy, Crunchy Baked Chicken Wings (GF!)

My girls LOVE crispy baked chicken wings. While we were browsing the Hingham Farmers’ Market last weekend looking for local produce and farm fresh eggs, we found a table for Copicut Farms. The girls immediately spotted the sign for fresh chicken wings. How could I say no? I bought a roaster chicken for Sunday dinner, a dozen eggs (I should have bought 2 dozen!) and three packages of wings to prepare for dinner after a busy beach day.

Crispy, Crunchy Chicken Wings
Crispy, Crunchy (Gluten-Free) Baked Chicken Wings

Growing up, my dad would make pound upon pound of shake-and-bake chicken wings to be enjoyed watching Sunday afternoon football. It was one of my favorite Sunday meals. Now that I am grown-up and gluten-free, I need to modify the shake-and-bake approach just a bit. Instead of prepackaged seasoning, all you need to do is mix up your own coating – I like to use a little gluten-free flour, seasonings and salt (change up the seasonings as you desire!), and something crunchy like crushed cereal. Corn flakes work well but I didn’t have any on hand this week so I gave gluten-free Corn Chex a try. Total success!

Making chicken wings does not have to be an arduous process – there is a tiny bit of preparation involved but you should be ready to put your wings in the oven after about 15 minutes of work – tops. While I was visiting the Copicut Farms table, a woman beside me didn’t want to buy the chicken wings because they were being sold as the entire wing – all three pieces together – wing tip, the drumette, and the wing. She didn’t think she would be able to prepare them properly. Since my kids are too young to be embarrassed by this sort of behavior, I gave the woman a quick tutorial on breaking down a chicken wing… so easy, I promise. In case you don’t believe me, I even made this super quick video to prove it…

How-To Break Down a Chicken Wing in 15 Seconds

After you break down your chicken wings, (I buy about 1 pound of wings for every 2 people), toss them in your crunchy coating, spread them evenly on a well-greased cookie sheet, and bake. If your oven has a convection feature, 45 minutes of convection cooking will get you super crunchy wings. If not, I like to cook my wings at about 425 degrees for an hour and a half or so. We like our wings super crunchy so keep an eye on your wings if you prefer them less crispy and brown. Serve with a beautiful green salad. Enjoy!

 

Sharing is caring!

3 thoughts on “Crispy, Crunchy Baked Chicken Wings (GF!)”

  1. I have always just baked the wings whole!!! I remembered having seen that you posted this video so I just searched for it and am about to make the wings I got at the market this weekend :). Thank you!

Leave a Comment

Your email address will not be published. Required fields are marked *