Ingredients

For the Wings:

  • 2 lbs (about 900g) chicken wings, split into flats and drumettes
  • 1 cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder (gluten-free, to enhance crispiness)
  • 2 large eggs
  • 2 tbsp olive oil or melted butter

For the Optional Sauce (Buffalo Style):

  • 1/2 cup hot sauce (ensure gluten-free, e.g., Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 1 tbsp honey (optional, for a touch of sweetness)
  • 1/2 tsp garlic powder

For Serving (Optional):

  • Celery sticks
  • Carrot sticks
  • Gluten-free ranch or blue cheese dressing

Equipment

  • Large mixing bowls
  • Baking sheet
  • Wire rack (for crispier results)
  • Parchment paper
  • Whisk
  • Tongs

Instructions

Preparation (15 minutes)

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top for even cooking.
  2. Dry the Wings: Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispier results.
  3. Prepare Coating: In a large bowl, mix almond flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper, and baking powder.
  4. Egg Wash: In a separate bowl, whisk the eggs with olive oil or melted butter until smooth.

Coating the Wings

  1. Dip in Egg: Dip each wing into the egg mixture, ensuring it’s fully coated.
  2. Coat with Almond Flour: Roll the egg-coated wing in the almond flour mixture, pressing gently to adhere the coating evenly. Place on the wire rack.
  3. Repeat: Repeat for all wings, ensuring they don’t touch on the rack for even baking.

Baking (40–45 minutes)

  1. Bake: Place the baking sheet in the oven and bake for 20 minutes. Flip the wings using tongs and bake for another 20–25 minutes until golden and crispy (internal temperature should reach 165°F/74°C).
  2. Optional Broil: For extra crispiness, broil on high for 2–3 minutes per side, watching closely to avoid burning.

Optional Buffalo Sauce

  1. Make Sauce: In a bowl, whisk together hot sauce, melted butter, honey, and garlic powder until smooth.
  2. Toss Wings: Once baked, toss the wings in the sauce to coat evenly, or serve the sauce on the side for dipping.

Serving

  1. Plate: Serve the wings hot with celery sticks, carrot sticks, and gluten-free ranch or blue cheese dressing.
  2. Garnish (Optional): Sprinkle with chopped parsley for a fresh touch.

Notes

  • Storage: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.
  • Variations: Swap the buffalo sauce for a gluten-free BBQ sauce or a dry rub with your favorite spices.
  • Allergen Info: Ensure all ingredients (e.g., hot sauce, baking powder) are certified gluten-free to avoid cross-contamination.

Nutritional Information (Approximate, per serving, 4 wings without sauce)

  • Calories: 320 kcal
  • Protein: 24g
  • Fat: 22g
  • Carbohydrates: 4g
  • Fiber: 2g

Enjoy your crispy, gluten-free almond wings!