Gluten Free Wings for a Crowd

By December 7, 2016Blog, Recipes

Gluten Free Wings for a Crowd

It’s the season for parties and sharing and eating more than you’re used to.  And inevitably, there are the potlucks – the opportunity to make one thing for everyone, and enjoy everyone else’s one thing.  And, when one has to be wary about what might be in those cookies or cheese log or charcuterie, it’s always helpful to bring along to the party something that everyone – yourself included – can enjoy to the maximum, without fear of gluten.  Why not be the life of the party, bringing the jewel in the crown of party foods – Gluten Free Wings, for a Crowd.

This recipe makes about 100 wings, in two separate succulent flavours.  Here’s how to make that perennial crowd pleaser.


  • 30-35 whole chicken wings (or 100 already separated into drumettes and pieces)
  • 1 cup GF flour (Robin Hood is perfectly adequate for this application, and affordable to boot)
  • 1/2 tbsp seasoning salt
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp onion powder
  • 1 tbsp Club House Tex Mex seasoning (or chili powder, if you can’t find this)
  • 2 tsp garlic powder
  • 1-2 cups canola or vegetable oil (do not use olive oil – its smoke point is too low), enough for about an inch or so of oil in the bottom of your pan.


  • If you bought the wings whole, (which may be more economical) separate the three parts with a heavy knife.  Don’t throw the pointy wing ends away – put them in a pot and boil them with carrots, onions, garlic, and some herbs and spices to make an amazing chicken stock in the background while you labor away at the wings.  Your next soup or stew will rejoice).


  • Preheat oven to 350 degrees Fahrenheit.
  • Put all the rest of the ingredients (except the oil) in a large ziploc bag.  Seal and mix the powders together thoroughly.
  • Put about 30 wing pieces at a time into the bag, reseal, and shake and massage thoroughly to coat each piece well, until all 100 pieces are coated.


  • In a deep pot over medium-high heat (about 6.5 on an electric stove) heat the cooking oil until it starts to shimmer.   Using a deep skillet rather than a frying pan will keep splatter to a minimum on your stove.
  • With kitchen tongs, carefully place about 15 wings at a time into the hot oil.



  • Turn the wings occasionally, and let them fry until they are golden brown, about 10 minutes in total.  If they turn dark brown, turn down the heat a couple of notches before frying the next batch.
  • Remove the wings and put them in a paper towel-lined baking dish, and put them in the oven to complete cooking. Once the final batch of 15 are in the pan (or two pans, if you need them), you can leave the whole batch in the oven for an additional 10 minutes to ensure the last ones are also cooked thoroughly.


In two medium saucepans over low heat, prepare the sauces for the wings:

Sweet Chili Heat Wing Sauce

  • 3/4 cup butter (preferred over margarine)
  • 1/2 cup ketchup
  • 1/2 cup Kraft Catalina salad dressing
  • 1 tbsp dry mustard powder
  • 2 tbsp balsamic vinegar
  • 1 tbsp white vinegar
  • 4 tbsp lemon juice
  • 1/2 cup Frank’s Red Hot Wing Sauce (or other hot sauce you might have)
  • 2 tsp pepper
  • 1 tsp seasoning salt
  • 2 tsp onion powder
  • 1 tsp cayenne (or more, if you like them quite spicy)

Melt all these ingredients together, stirring occasionally until the mixture just boils.  Turn down the heat to a simmer.

Take one pan of wings out of the oven, remove them to a plate so you can get rid of the paper towel, then return them to the pan and pour the sauce over them, stirring them to coat them well.

Honey-Garlic Wing Sauce

  • 3/4 cup honey
  • 1/4 cup Kikkoman Gluten-Free Soy Sauce (the best flavour of any GF soy sauce in existence)
  • 1 tsp seasoning salt
  • 6 cloves of garlic, minced

Heat all ingredients together, stirring constantly until it boils.  AS SOON AS IT BOILS, take it off the heat, since boiling honey will erupt all over the stove in short order before you know it (experience is a bitter, and sticky, teacher).

Take the other pan of wings out of the oven, remove the paper towel as before, put the wings back in the pan, and pour the sauce to coat.  (Ensure your significant other has at least two or three of these wings, because the garlic in them is centre stage, and very memorable…)

Quietly eat your share of both GF Wings for a Crowd in the kitchen, then serve the rest to the adoring masses, as the centerpiece of the potluck party.

Merry Christmas, and Happy Holidays to everyone.

Markus Lemke

About Markus Lemke

Amateur foodie, omnivore, and Grampy. Not celiac - but I get to cook for three celiacs in my house, including my wife, the love of my life. Life's too short to eat bad food, so my passion is to make gluten free taste as good as anything the rest of the world eats. (Doesn't always work, but I have a dream...)

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