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OK. These crispy chicken wings are friggen delicious! I love fried chicken and pepperoncini peppers, so why not marry them together? Right? To make a lighter version, I decided to bake them and make them gluten-free (of course). They take a three-hour bath in a brine of buttermilk, pepperoncini brine, and a handful of pepperoncini peppers. Lightly toss them in seasoned gluten-free flour and bake in a hot oven. Voila! It couldn’t be easier! The results are crispy, crunchy, light, and flavor-packed chicken wings that are a perfect match with your favorite hot sauce!

Buttermilk and Pepperoncini Brined Crispy Chicken Wings

I grew up in an American-Italian household so pepperoncini peppers were a mainstay in our fridge. Every time I pop one of these delightful, tangy peppers in my mouth, it conjures up memories from childhood. At Grandma Lombardi’s house, we always had an array of Italian giardiniera (pickled vegetables). One of my favorite ways to enjoy them is wrapped in a hunk of soft white Italian bread with a slice of silky mortadella and provolone. Ah, memories.

Pepperoncini peppers have been around for hundreds of years and can be traced back to Italian cooking in the late 1600s. They are usually mild but can sometimes surprise you and have a little more kick than you expect. That’s what makes them exciting! For nibbling right out of the jar, I like to dig for the smaller and more tender peppers. That’s my hot tip!

crispy chicken wings

Key Ingredients for Crispy Chicken Wings

  • Buttermilk – I use reduced-fat.
  • Pepperoncini Brine – Pour it right out of the jar.
  • Pepperoncini Peppers – Try and use the smaller, tender ones for the brine. You can slice the bigger ones over your wings.
  • Dry Seasonings – Garlic Powder, Kosher Salt, Cracked Black Pepper, Paprika
  • Chicken wings – I love to grab fresh wings from the butcher. The price is usually the same and they’re free-range and organic.
  • Butter – Just use regular salted butter. It will help brown up your wings.
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Crispy Chicken Wings

Crispy Chicken Wings

  • Author: Carole at Comfort + Thyme
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4–6 Servings 1x
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
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Description

Light, crisp, and flavor-packed. These crispy chicken wings are dynamite and will delight even the most discerning palate.

Ingredients

Scale

Brine:

  • 1 cup reduced-fat buttermilk
  • 1/4 cup pepperoncini brine (liquid from the jar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon paprika
  • 8–10 pepperoncini peppers
  • 2 lbs chicken wing sections (drumette and wingette only – no tips)

Flour dredging mixture:

  • 1 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Glaze:

  • 2 tablespoons butter, melted
  • 1 tablespoon pepperoncini brine

Instructions

  1. Preheat the oven to 375.
  2. Prepare a baking sheet. Cover with foil and then line with parchment paper. This is going to make for a super easy clean-up. 
  3. Place chicken in a large shallow ceramic bowl or a 9 x 13 pyrex baking dish.
  4. Whisk together the buttermilk, pepperoncini brine, garlic powder, salt, pepper, and paprika. Pour over chicken wings. Tuck a handful of pepperoncini peppers around the chicken. Smash them with your fingers to get any juices out of them and into the brine. Cover with plastic wrap and stick in the fridge for 3 hours.
  5. In a large shallow bowl, whisk together the gluten-free flour, salt, and cracked black pepper.
  6. Remove chicken from brine working one piece at a time. Let brine drip off and toss wing section into the flour mixture. Tap off excess flour and set it on the prepared baking sheet. Repeat until done.
  7. Make glaze. Whisk together the melted butter and pepperoncini brine/liquid.
  8. Bake at 375°F for 30 minutes then brush with butter/pepperoncini glaze and continue to bake for 15 minutes or until light golden brown. Let sit for 5 minutes and serve with your favorite hot sauce. I love Frank’s!

Notes

  • If you don’t have buttermilk, you can make mock buttermilk by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it stand for 5-10 minutes. It won’t be as thick as buttermilk but it will work in a pinch.
  • You can brine the chicken for anywhere from 2-6 hours. Whatever you have time for.
  • Cook time depends on the size of your chicken wings. It can range from 40 minutes to an hour.

Keywords: crispy chicken wings, pepperoncini peppers, wings