Get ready for the most tender gluten free sriracha chicken wings that fall off the bones! These baked party wings are dressed in a spicy sriracha sauce that will be the hit of the party!
Spicy hot wings are always a hit during happy hour, super bowl season, sporting events, parties and are fun to serve for large crowds! This sriracha chicken wing recipe is an easy one, and healthier than store-bought wings😊.
I realized it is time to branch off into the world and start making baked chicken wings at home! Whenever the hubby and I hit up happy hour with or without the kids, my go-to food on the menu is chicken wings. I can eat so many of them in one sitting, they taste so good! Sadly, they are usually not gluten-free at restaurants and full of extra fried fats.
This year for the super bowl the hubs and I decided to make our super bowl food from scratch, which included these homemade sriracha chicken wings. The recipe is made for a 1-pound batch, but you can double or triple it for a larger crowd.
How to make sriracha chicken wings
First you want to pat the party wings down with a paper towel. This allows for the flour to stick to wings without clumping.
Make the prep flour which is gluten-free flour, baking powder, cayenne pepper, garlic powder and salt. Add the chicken wings to a sealed Ziploc bag with the prep flour. Give the bag a good shake to coat the chicken wings. Then spread out the floured wings on a sheet pan lined with parchment paper.
Put the sheet pan in the refrigerator for 1 hour. Meanwhile make the sriracha chicken wing sauce according to recipe instructions.
After the wings refrigerate for 1 hour, bake them at 400 degrees F for 25 minutes, then flip them and bake for 20 more minutes. After they bake toss them in the sriracha chicken wing sauce and broil for 3-5 minutes or until crisp or desired crispiness is achieved.
Can I make a grain-free version of sriracha wings
If you want to make these into grain-free wings, simply swap out the gluten-free flour for cassava flour and use this paleo baking powder. Cassava flour is grain-free and similar in consistency to brown rice flour.
Let me fill you in a little recipe tip. If you taste this sriracha sauce right away, it is HOT! The heat lessens after it is heated for a bit on the stove top. If you like chicken wings with lots of heat just add an extra sprinkle of sriracha seasoning mix to the top of the party wings after they are baked.
What can I serve with these sriracha chicken wings
Chicken wings are always epic with more party food! Enjoy these wings served with:
- Skinny Jalapeno Artichoke Dip
- Baked Tortilla Chips
- Best Salsa Recipe
- Roasted Tomatillo Salsa Verde
- Healthy Party Platter (kids!)
- Stovetop Popcorn
There are so many delicious flavors to choose from like buffalo wings, barbecue wings, ranch wings, and sriracha chicken wings! You can pretty much use any bottle of flavor you want on top of this method for baking chicken wings, but my sriracha sauce is 100 percent made from scratch and delicious! Cause that is how we do it over here at Delightful Mom Food headquarters😊. Sauces from scratch, just like this smoky barbecue sauce recipe – which you may want to use to make another version of chicken wings.
Sriracha Chicken Wings
Chicken Wings and Prep Flour
- 2 tablespoons butter or ghee
- 2 tablespoons white vinegar
- 3 tablespoons water
- 1 tablespoon sriracha seasoning
- 1 ½ teaspoon honey (prefer raw for better health benefits)
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon garlic powder
- 2 teaspoons arrowroot flour (also called arrowroot powder) Can substitute for 1 teaspoon corn starch
- Dry off the party wings by patting them down with a paper towel. This allows for the flour to stick to wings without clumping.
Make the Prep Flour
- In a small bowl combine the gluten-free flour, baking powder, cayenne pepper, garlic powder and salt. Add the chicken wings to a sealed Ziploc bag with the prep flour. Shake and flip the bag around to coat the chicken wings. After the wings are coated, spread them out on a sheet pan lined with parchment paper. Refrigerate for 1 hour.
- In a small saucepan, add the butter and heat on low to melt it. Add white vinegar, water, sriracha seasoning, honey, salt, garlic powder and arrowroot flour or corn starch. Whisk together to combine and heat on medium-low until it starts to bubble slightly and thickens slightly (30 seconds to 1 minute), whisking continuously. Set aside.
- Preheat the oven 400 degrees F after the wings refrigerate for 1 hour. Bake them at 400 degrees F for 25 minutes, then flip them and bake for 20 more minutes. After the wings bake, toss them in the sriracha chicken wing sauce and broil for 3-5 minutes or until crisp or desired crispiness is achieved.