Gluten free chicken wings are difficult to find!  For this year's Superbowl, my husband decided to make gluten free Kosher chicken wings.  These chicken wings are dipped in Blends by Orly Sydney Blend and spices, then baked until the skin is nice and crispy.  Coated with buffalo sauce or bbq sauce, they were the perfect dish for game night!  I love watching Josh go to town on an entire plate of chicken wings!   

Josh's Gluten Free Crispy Baked Chicken Wings


3 pounds chicken wings
1/2 cup Blends by Orly Sydney Blend
1 teaspoon salt
1/2 teaspoon cayenne
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoon baking powder
Bottled Cayenne Hot Sauce (like Frank's Red Hot) or BBQ Sauce

Heat: Preheat oven to 450 degrees.  Line a cookie sheet with tin foil and spay with cooking spray.  

Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.

Mix: In a large bowl, whisk together Blends by Orly Sydney Blend and seasonings. Add chicken and coat with the flour mixture.

Arrange chicken on the cookie sheet, at least an inch apart.

Bake for 30-35 minutes, turning once after about 20 minutes.

Transfer baked chicken wings into a large bowl. Pour the cayenne sauce or bbq sauce over the crispy baked chicken wings and toss to coat.