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Crispy Oven Baked Chicken Wings with Dipping Sauces

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3 Lb 1x


The most crispy, delicious chicken wings are created without deep frying in this oven baked method.



  • 3lb Chicken Wings (patted dry, about 24)
  • 1/4 cup Rice Flour
  • 1/2 cup Tapioca Flour (also known as tapioca starch)
  • 1 Tbsp. Baking Powder (aluminum free)
  • 1 tsp. English Mustard Powder
  • 1 tsp. Salt
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Smoked Paprika


  • Preheat the oven to 425 F
  • Line a large full-size sheet pan, or two smaller pans with parchment paper.
  • Place all the dry ingredients in a large bowl and mix well. Add the chicken and toss well to coat evenly.
  • Shaking off excess flour, place the chicken in a single layer on the sheet pan.
    Discard left over flour
  • Place in the oven for 30 minutes, flip pieces and cook 30 minutes more.
  • Flip wings once again, baste with pan juices and depending on the size of the wings, bake until golden, a further 20 to 30 minutes.
  • Serve with dipping sauces.

Keywords: oven baked wings, crispy chicken wings, gluten free chicken wings