This is the best recipe I have found for chicken wings. I've been making these wings for several months now and each time I make them I get tons of compliments and requests for the recipe. I never have leftovers.

I don't recommend marinating them in the sauce beforehand because the butter causes the wings to flare up on the grill, thus over-charring them. I found the sauce can serve at least 9 pounds of chicken wings. If you use the recommended 6 pounds, you will have plenty of sauce left over.


Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour


1.5 # chicken breast cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
1/2 TBSP onion powder
1/2 TBSP garlic powder
1/4 tsp salt
1/4 tsp pepper
2 eggs beaten
1/3 cup coconut oil
7 TBSP GF ketchup
1 cup sugar can use coconut sugar
1/3 cup apple cider vinegar
3 TBSP GF soy sauce
1.5 tsp garlic powder
1/4 cup yellow onion finely diced
1 TBSP minced garlic
1 tsp crushed red pepper flakes

  • Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
  • In a medium bowl, add the beaten eggs. Set aside.
  • In a large ziploc bag, combine the cornstarch, onion powder, 1/2 TBSP garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
  • Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
  • Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
  • While the chicken is baking, combine the ketchup, sugar, vinegar, soy sauce, 1.5 tsp garlic powder, yellow onion, minced garlic, and pepper flakes together in a medium bowl.
  • Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
  • Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
  • Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

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