These Gluten Free & Paleo Boneless Wings are crispy, flaky and packed with flavor while being made with only real, wholesome ingredients. Plus, you can customize them to be whatever flavor you prefer!
Gluten Free & Paleo Boneless Wings
Buffalo or BBQ? Or maybe something different? No matter what flavor is your favorite, I have a feeling this boneless wings recipe is about to be your new go to to fill that craving.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- refined/added sugar free (using compliant sauces, I use The New Primal and you can use my code “KK&F” for 15% off!)
- dairy free
- grain free
- Whole30 (using compliant sauces)
- paleo
WHY CASSAVA FLOUR?
While mixtures of almond flour and coconut flour are great ways to bread chicken while keeping recipes both gluten and grain free, they can sometimes turn out a bit on the grainier side. While I don’t always mind it since it still tastes delicious, I do prefer the result of breading chicken with cassava flour instead!
Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
TIPS & TRICKS
In the recipe, you’ll notice that one of the first steps is to allow the chicken to sit in a mixture of coconut milk and egg wash for at least 30 minutes. The reason for this is to help the breading stick to the chicken. Another way to ensure your breading sticks well is to be sure that your skillet is coated with a good amount of oil while you cook it. This will prevent the breading from sticking to the pan or from falling off!
In addition, be sure that the oil is already hot when you place your chicken in the skillet and remove and burnt flour leftovers in the skillet between batches. Once it’s cooked, place the chicken on a drying rack or a paper towel to cool. This should help as well!
When reheating leftovers, opt for popping them in your conventional toaster oven or air fryer instead of the microwave. You can also throw it in the oven for a few minutes if that’s what you have! This will make the outside breading crispy again and will keep your chicken from getting rubbery in the microwave. No one wants that.
HUNGRY FOR MORE?
Here are some sides that pair perfectly with these “wings”:
- Crispy & Healthy Oven French Fries (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free, nut free, vegetarian, vegan)
- Paleo Sweet Potato Tots (paleo, whole30, refined sugar free, dairy free compliant, gluten free, grain free, soy free, nut free, vegetarian)
- Mini Crispy Smashed Potatoes (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free, nut free, vegetarian, vegan)
If you’re looking for more recipes using this chicken:
- Copycat Gluten Free Chick Fil A Chicken Nuggets (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
- Whole30 Spinach Artichoke Chicken (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
- Whole30 Crispy Buffalo Chicken (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Whisk wet ingredients together (egg, cassava flour and milk) in a large bowl.
- Place all of your chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
- Gently move your chicken to a bowl and drizzle sauce of choice over top. Very carefully, coat your chicken with the sauce. You can do this by hand or using a spatula. Either way, be careful not to remove the coating!
- Serve with dipping sauce of choice and enjoy!
Notes
Ingredients
Method
- Finely chop chives, cilantro and dill, juice lime and mix all ingredients together.
- Refrigerate covered for 4-7 days! If you use dried spices, it may last longer.
This recipe is ON POINT! My entire family loves it, they are crunch and tender, and SO flavorful! I could give it 10 stars!
Aw, the best compliment! I am so thrilled to hear your family loves this recipe, Sarah. 🙂
My hubs and I make this meal almost weekly now! We love it and since I’m pregnant and need protein, this is PERFECT!!
Ah, that makes me so happy to hear, Ashton! I am thrilled both you and your husband love these. 🙂 Congratulations on your pregnancy too!