Thai Chicken Wings

Sweet and Savory Gluten-Free Babies!

These fried-style chicken wings are a game changer if you’re trying to stay as gluten-free as possible like me. They have a tangy flavor, a crunchy exterior, and a perfectly tender-cooked interior.

They taste incredible, but my favorite part of this dish is that it is relatively mess-free! Everyone hates doing excess dishes, don’t lie to yourself. It’s for this reason this technique is so spot on. By using cornstarch, you avoid the 3-step process (flour, egg, bread crumbs) that is all too common when attempting a deep fry. Less steps means less dishes!

I also want to touch on the fact that the wings are baked instead of fried. By skipping the deep fry and baking the wings on a rack, you receive the health benefits of using less oil and letting the chicken fat render onto the baking sheet. This technique provided just as juicy of an interior as frying does (in my experience), all while being healthier, creating less of a mess, and without the food waste associated with filling a pot with oil.

All in all, I felt these wings were tasty, responsible, and not too difficult. Whether you are gluten-free or not, everyone you serve these to will love them. Enjoy!

Screenshot & Print:

Serves: 3-4 Time: 1h

* most measurements are eyeballed, so feel free to deviate as you see fit!

Note: Cook wings until golden brown; if exposed bone / joint endings look dry and more of a grey color, then wings are likely done. Be sure to cook sauce while the wings are in the oven. Avoid a rolling boil.