These crispy air fryer chicken wings are easy and simple to make. They are gluten free and top 8 allergen free, as well. With only 4 ingredients and an air fryer you can make restaurant quality perfect chicken wings at home.
Jump to:
- Ingredients For Making Gluten Free Chicken Wings
- Substitution For Cornstarch
- Directions and Tips For Making the Perfect Air Fryer Chicken Wings
- No Air Fryer? No Problem
- Adaptations For Allergen Free Chicken Wings
- Proper Storage and Reheating of Crispy Chicken Wings
- What To Serve With Crispy Air Fryer Chicken Wings
- Other Recipes You May Enjoy
- 📖 Recipe
- 💬 Comments
The air fryer has made our life so much easier. We can cook a batch of pub style salt and pepper chicken wings in about 45 mins from start to finish and not have to leave our house. A family of our size 4 kids and 2 adults does require multiple batches as we only have one air fryer but we still do them once a month.
Ingredients For Making Gluten Free Chicken Wings
- Split skin on bone in chicken wings, uncooked
- Cornstarch
- Salt and pepper to taste
- Neutral oil, like canola or rapeseed depending on your allergies
For the neutral oil sprayed on the crispy air fryer chicken wings, you can also use coconut oil or avocado if they are better suited to your allergies. We use a pump spritzer for our oils, so we can spray our own oil mixes. It is also super important to not use the aerosol canned sprays like Pam in the air fryer as they contain propellants that can build up in the machine if it isn't cleaned properly.
Substitution For Cornstarch
For those of you who have a corn restriction but chicken is still safe for you in place of cornstarch arrowroot starch can be used in the same quantities. The purpose of the starch is to crisp up the skin on the perfect crispy chicken wings. We use a wheat/gluten free cornstarch due to allergies. If you use a different starch due to allergies please comment below and let me know how they turn out.
Directions and Tips For Making the Perfect Air Fryer Chicken Wings
The key to making the wings crispy is to place them when raw on a few layers of kitchen paper towel (I prefer not fabric for safe handling reasons) so they aren't touching and are in one flat layer and then layer a few more paper towels on top and pat the wings dry for 10 mins. This also helps to bring the meat up to temp from the fridge.
While the wings are drying a bit I prepare a shallow large dish with sides and mix the cornstarch, salt and pepper in a flat bottomed bowl.
Preheat the air fryer, as per manufacturer instructions. In that time I start to dredge the wings well in the cornstarch mix and set the wings out apart from one another on a plastic cutting board or large baking tray.
I tend to do only as many as needed in each batch, if doing more than one the mix sometimes is absorbed and needs dredging again if left too long before cooking. You also wouldn't want the meat to sit out for too long on the counter uncooked for safety reasons.
Once up to temperature, spray the air fryer with oil. We use multiple pump sprayers each filled with our favourite oils rather than aerosol. Place the wings in the basket with room for the air to still move around the wings and they aren't crowded. Spray the tops of the wings with oil.
Set the program and cook. Halfway though flip the wings and re spray, if any white powdery cornstarch is un-oiled. Return to cooking. Once the internal temperature of the wings is 165F they are ready to toss in more salt and pepper in a bowl or plate and sprinkle over the wings.
No Air Fryer? No Problem
If you have yet to jump on the air fryer bandwagon for whatever reason you can still make this crispy air fryer chicken wing recipe. Instead cook the gluten free chicken wings using the same principal we do for our eggless meatloaf. Place an oven safe rack over a cookie sheet that has sides deep enough to catch any fat dripping off. Follow the recipe but instead of preheating the air fryer, preheat the oven to 400F. Cook the oil sprayed wings for 15 mins on one side. Flip them and cook for an additional 15-25 mins. The wings will be ready when they have reached the internal temperature of 165F on a proper meat thermometer.
Adaptations For Allergen Free Chicken Wings
Spices and herbs will give so many adaptations to this recipe. If you are looking for a spicy version try zataar spice added to the cornstarch. Taco seasonings, Curry powder or garam masala added to the dredging starch will also give wonderful flavour. Try oregano, basil, and thyme or dill and lemon zest. Orange zest and five spice will give a wonderful warming taste.
The perfect air fryer chicken wings can also be tossed in your favourite safe wing sauce before serving. I like using a homemade barbecue sauce on mine. A sweet terryaki made with coconut aminos would be a great game day finger food.
Proper Storage and Reheating of Crispy Chicken Wings
Storage Tips
The chicken wings can be eaten cold from the fridge but should be reheated if previously frozen. Cooking ahead and freezing makes for an easy allergen free party appetiser. Always let the wings cool from cooking before storing.
-Fridge
In a sealed container the gluten free chicken wings will keep for 3 days in the fridge.
-Freezer
The wings will keep int he freezer for 3 months in a well sealed container.
Reheating Instructions
The wings can be eaten cold or reheated. If they have been thawed or reheated they cannot be frozen again. The air fryer wings should only be reheated once for safety.
-Oven
Place the allergen safe chicken wings in the oven on an oven safe casserole dish. Bake for 15 mins at 375F if the wings are thawed or 30 mins at 375F or until heated fully though.
-Air Fryer
Preheat the air fryer and put the wings in the basket. Cook for 8 mins and flip cooking another 5 mins at 350F, if thawed. Cook for 12 mins before flipping if the perfect crispy air fryer chicken wings are frozen. After flipping cook another 10-15 mins until heated in the middle.
- Microwave
Put 4-6 wings on a microwave plate and microwave on high for 75 seconds (1 min 15 secs). Check that they are heated through. If not flip the perfect chicken wings and continue heating in 25 second increments checking after each one until warmed through.
What To Serve With Crispy Air Fryer Chicken Wings
We love to serve them with a salad and vegetable sticks. These crispy air fryer chicken wings can be a part of a main dish or as a finger food for a party. Allergen Safe Dips like a dairy free tzaziki, allergen safe ranch dressing or Daniel's Dill Dip (a locally made vegan dip) are great additions with the gluten free chicken wings. Roasted potatoes are a fantastic side for chicken wings along with a side salad or steamed veggies.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Air Fryer
- Cutting board
- Deep Plate for dredging
- Tongs for flipping whilst cooking
Ingredients
- 1 lb Split skin on bone in chicken wings uncooked
- ¼ C or more cornstarch
- Salt and pepper to taste
- Oil spritzer with ⅓ C neutral oil like canola or rapeseed
- More Salt and pepper to toss after frying.
Instructions
- Mix salt and pepper with cornstarch in a shallow plate, set aside.
- Un-package chicken wings and pat dry well with a kitchen paper towel.
- Preheat your air fryer
- Individually dredge the wings in the cornstarch and lay them out on a washable meat cutting board so they aren't touching.
- When the air fryer is finished preheating, load the wings in the basket. Be careful not to have them touching and to not overcrowd the basket. Put the basket in the machine. You may need to do more than one cooking batch, depending on the size of your fryer.
- Cook at 380 F for 24-28 mins, flip the wings halfway through at 14 mins. Check the temperature using an internal thermometer at 24 mins. If they are crispy and 165F internally, they are cooked.
- Toss the wings in salt and pepper after cooking or sprinkle to your taste.
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