The most delicious crispy oven-baked chicken wings coated in a spicy dijon sauce! They’re naturally gluten-free, have the crispiest texture without frying, and the homemade dijon sauce sends them over the top with flavor!
Today I’m sharing one of my favorite ways to make baked chicken wings at home! The taste and crispy texture are totally addicting.
Traditional wings are usually coated with flour, but the magic of this recipe is it uses baking powder instead! This results in the crispiest texture when baked and also makes them flourless and naturally gluten-free. After the wings are baked to perfection, they are then tossed in a slightly spicy & tangy dijon sauce! It’s so so good.
My family adores this recipe, and I hope yours does too!
Below you’ll find the key ingredients needed to make this recipe happen!
Chicken wings: most importantly, chicken wings. I like to use fresh, but if using frozen, make sure they are fully thawed.
Baking powder: a key ingredient for making super crispy wings without flour! Don’t skip this ingredient.
Hot sauce: to help make the sauce a little spicy! We like to use this brand because it has the perfect blend of flavors and isn’t too spicy.
Dijon mustard: for tangy flavor!
Soy sauce: I like to use tamari, this helps add some salty flavor to the wings.
Maple syrup: this is used to balance the salt & spicy in the sauce, it adds the perfect touch of sweetness!
Garlic powder: this is used to flavor the wings as well as the sauce!
Paprika: to add flavor to the wings while they bake!
How to Make Crispy Oven-Baked Chicken Wings
First, pat the chicken wings dry with paper towels. Then add them to a large baking pan and toss the wings with baking powder, garlic powder, and paprika until evenly coated. Then bake at 425F for 1 hour – flipping the wings every 20 minutes.
While the wings are baking, add all of the sauce ingredients in a bowl or mason jar and mix together.
When the wings are done, drizzle with the sauce and toss until they are evenly coated. Then serve!
Tips for Success
Use a larger baking pan – I like to use a bigger pan for baking chicken wings so they can easily spread out, especially if I’m making a lot of wings. This helps them crisp better. If they are too close together or piled on top of each other while baking, moisture will build up and they will not get crispy.
Always add the sauce at the end – to ensure the wings crisp up in the oven always add the sauce after they’re done baking! If you add the sauce while they bake this can result in soggy wings.
Don’t skip patting them dry – It’s super important to dry the wings before baking. This will help them be even crispier in the oven! Chicken wings usually have liquid in the package, if that’s not dried off they will not crisp up enough in the oven.
Our favorite hot sauce to use – for this recipe we like to use Cholula hot sauce because it’s not too spicy and has great flavor! If you use a different hot sauce that is spicier in flavor, I would adjust the hot sauce measurements to your preference.
Frequently Asked Questions
Are these chicken wings gluten-free? They are! This recipe uses baking powder instead of flour. But you also need to use the right soy sauce for it to be gluten-free friendly too. I like to use tamari or liquid aminos if I need it gluten-free. Some soy sauces are GF, but not all, so check the label if this is a factor!
These wings are delicious all on their own, but if you’d like to serve them with dips or a side dish, here are some of our suggestions!
For dipping – you can serve these wings with sour cream, blue cheese dressing, or ranch! Or if you love the spicy dijon sauce, you can double it and serve that on the side.
Carbs – whenever I make these wings, we always serve them with roasted sweet potatoes on the side for some healthy carbs! You could also do baked oven fries or sweet potato fries too.
Crispy Oven Baked Chicken Wings
- Preheat oven to 425F.
- Dry the chicken wings: First, pat the chicken wings dry using paper towels and add them to a large baking pan.
- Add the dry rub: Then add 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 2 Tablespoons of baking powder and toss until the wings are completely coated.
- Bake: then spread the wings evenly on the pan (the further the wings are from each other the better!) and bake for 1 hour, flipping every 20 minutes.
- Mix the sauce ingredients: while the wings are baking, mix the sauce ingredients together in a jar or small bowl.
- Toss wings with sauce: when the wings are done baking, drizzle them with the sauce and toss until evenly coated. Then serve!