Science Experiment: Crispy Gluten-Free Chicken Wings

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My friend Derek visited me in Toronto and said I needed to add a chicken wing recipe to the mix. He was right! I’m actually way late in posting this recipe – sorry! These sticky morsels were the staple for Superbowl Sunday and they were a hit! Especially the sauce!


Given the general richness of game day food, I opted for a baked version over deep-frying. That being said, I do love the crunch of a properly fried chicken wing tossed in finger-licking sauce…


Here’s a crispy, non-fried, gluten-free option that won’t disappoint. Secret? It’s in the baking powder.

Honey-Siracha Chicken Wings


  • 5 lbs chicken wings, drums and flats separated, cleaned and patted very dry
  • 1 Tbsp kosher salt or 1 1/2 tsp table salt
  • 1 Tbsp ground black pepper
  • 1 Tbsp smoked paprika
  • 4 Tbsp baking powder

HOT Sauce

  • 2/3 cup honey
  • 2/3 cup siracha
  • 3 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp white pepper


  • 2/3 cup honey
  • 1/3 cup siracha
  • 1/3 cup ketchup
  • 3 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • pinch white pepper


  • 1 Tbsp toasted sesame seeds

Line a baking tray with foil and set a cooling rack over top. Preheat your oven to 425°F.

In a small bowl, combine the salt, pepper, paprika and baking powder. Mix to combine.

Place 1/2 the wings in a large bowl and pour over half the spice mixture. Toss to coat. Arrange the wings on the cooling rack. Make sure to leave enough space between the wings. Bake for 45-60 minutes flipping the wings twice during this time.


In a clean bowl, whisk all the sauce ingredients together.

Once the wings are cooked and crisped, transfer them to a bowl and toss with half the honey siracha sauce. Toss to coat. Plate up the hot wings and sprinkle with some sesame seeds.

Repeat with the remaining wings and sauce.



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