Healthy and naturally gluten free, these baked chipotle chicken wings are extra crispy on the outside, and juicy on the inside. No frying, no oil, no flour, or time intensive techniques here. Sharing my maple chipotle dipping sauce for these chicken wings too!
All along I thought I needed a deep fryer to make good chicken wings.
I’d been intimidated by making chicken wings at home for years. “So much easier to order at the local pub” or just make baked bone-in chicken breasts, I told myself. However, I usually wake up with a headache the next day from gluten cross contamination in the fryer.
Chicken wing cravings don’t just disappear, so the ball was in my court to make them at home. Without frying the chicken wings, I wanted them to be:
naturally gluten free
extra crispy, flavorful skin
tender, juicy meat inside
What makes these chicken wings healthy?
These baked chicken wings need no oil or flour to become extra delicious. The secret ingredient to achieving the same golden, crispy skin is actually baking powder!
There were several methods I tried, from seasoning and refrigerating overnight, grilling, to an egg white coating that was supposed to crisp nicely in the oven, and steamed then roasted.
The winning combination for making the crispiest, easiest, healthy baked chicken wings came down to 4 important steps.
4 Steps to Crispy Baked Chicken Wings
Pat the chicken wings completely dry before you rub them with the seasoning mixture. Moisture on the exterior is what causes soggy wings.
Baking powder is magical! Because it’s comprised of sodium bicarbonate, cream of tartar and cornstarch. When mixed with the spices and then rubbed onto the chicken, it dries out the skin. Leaving it crisp, brown, and crunchy. Why? Because baking powder raises the pH level in the chicken, allowing the peptide (collagen) in the skin to break down.
Use a wire baking rack for the oven, so that the air can circulate around the wings, allowing them to crisp.
A low to high heat bake, meaning the chicken wings start baking at 275 degrees F, and finish baking at 400 degrees F. The low temperature lets the fat render from under the skin and seals, while the high heat cooks the meat all the way through and develop the crispy exterior.
How long to bake chicken wings:
Healthy baked chicken wings take about 1 hour to bake, and become super crispy. Their internal temperature should be 165 degrees F when done baking.
After they’ve sizzled their way into chicken wing perfection, you can slather them in any sauce you like. And serving them with these stuffed mini peppers would be a great combination!
One of my very favorite homemade sauces is this sweet and spicy Maple Chipotle version, where spicy adobo chiles meet maple syrup. You’ll cook the ingredients on the stovetop while the wings are baking, until thick and flavorful.
Healthy and naturally gluten free, these baked chipotle chicken wings are extra crispy on the outside, and juicy on the inside. No frying, no oil, no flour, or time intensive techniques here. Sharing my maple chipotle dipping sauce for these chicken wings too
Preheat oven to 275 degrees F. Dab chicken wings with a paper towel to get moisture off, then put in a large Ziploc bag. Add baking powder, salt, chipotle powder, and garlic powder. Shake to coat.
Line a baking sheet with aluminum foil, then put a wire rack on top. Place chicken wings on the wire rack, and bake for 20 minutes. Turn up heat to 400 degrees F, and bake for another 30 minutes, until crispy and browned.
Meanwhile, add sauce ingredients to a saucepan and bring to a boil, stirring to combine and smooth.
Turn down to a simmer, and cook for 10 minutes, until sauce has thickened. When wings are done, brush liberally with sauce and serve immediately.