Gluten-Free Dairy-free Honey-Chipotle Boneless Wings (Chili’s Copycat!)

If you love the sweet and smoky kick of Chili’s Honey-Chipotle Chicken Crispers, but need a gluten-free, dairy-free, and Paleo-friendly version, you’re in the right place with these Gluten-free Honey-Chipotle Boneless Wings! These crispy, golden bites are grain-free, nut-free (with an easy swap), and perfect for a party, easy dinner, or game food that everyone will love. Let’s dive in!

Why You’ll Love This Recipe

• Gluten-free & Dairy-free – No sneaky ingredients here, just whole-food, simple goodness.
• Paleo & Grain-free – Coated in almond flour and starch instead of breadcrumbs.
• Nut-free option – Swap the almond flour for finely processed instant mashed potato flakes. Gets the crispy result without any nuts!
• Crispy & Flavor-Packed – That honey-chipotle sauce? Sweet, smoky, and just the right amount of heat.
• Game Day Approved – The ultimate party appetizer or easy dinner the whole family will devour.

The Ingredients

For the Chicken:

• Boneless, skinless chicken breasts – Use the highest quality chicken you can afford. 
• Salt – Simple table salt here!
• Almond flour – The base of this breading is almond flour, offering a light and tender crumb. I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See recipe notes for nut-free.
• Tapioca, arrowroot, or potato starch or flour – In this recipe, all of these work equally well! To learn more about the differences between paleo flours, when to use them, and my recommend brands, read my Paleo Flour Guide here. 
• Paprika
• Eggs – The protein in egg helps the breading bind to the chicken. Can’t do eggs? Use 1/2 cup dairy-free milk instead, I find the thickness of coconut milk works best. 
• Coconut oil or avocado oil (for frying)
• NUT-FREE VARIATION, use Instant mashed potato flakes – Yup, you heard that right. You might not have used these since the 90s, but they make a fantastic nut-free grain-free breading! If you are not on a Whole30 and just need an affordable easy solution, any boxed instant mashed potatoes like these from Walmart will work. If you are on a Whole30, Bob’s Red Mill has a version that is just dehydrated potatoes and compatible – you can get a single bag HERE or get it more affordably in bulk HERE.

For the Sauce:

• Honey – Look for 100% honey with no other ingredients. See recipe notes for Whole30 variation, as honey is NOT Whole30.
• Ketchup  – Use whatever ketchup works for your family. If you just need these to be gluten-free and/or dairy-free, a basic ketchup like Heinz Simple Organic works well. For Paleo, use a ketchup sweetened only by honey like this one. See recipe notes for Whole30 and use an unsweetened ketchup like this one from Primal Kitchen. 
• Coconut aminos – A great Paleo substitution for soy sauce. I use this brand from Walmart, though Trader Joe’s has one that’s even more affordable if you have a TJ’s near you. 
• Apple cider vinegar – This “brightens” the sauce, adding a touch of sourness to counteract the sweet. 
• Canned chipotle peppers in adobo – Found in most grocery stores. Here is the one I bought from Walmart. Deepens the flavor of the sauce and adds the heat. See recipe notes to adjust the heat of this sauce to your family’s preference! On a Whole30? Most canned chiptole peppers have sugar in them, making them not Whole30 compatible. Use ground chipotle chili peppers instead for the kick to this sauce.
• Garlic powder

How to Make Gluten-free Honey-Chipotle Boneless Wings

1. Prep the Chicken – Cut the chicken into bite-sized pieces. Blot well dry with paper towels to help breading stick to the chicken and season with salt. This ensures flavorful, juicy bites!
2. Dredge & Coat – In one bowl or reusable zip top bag, add the almond flour, tapioca/arrowroot/potato starch, salt, and paprika. Shake or stir well to combine for the breading. In another large bowl or reusable zip top bag, whisk the eggs. Bread the chicken by tossing with the breading mixture, shaking off the excess, tossing with the eggs, shaking off the excess, and then tossing with the breading mixture a second time. 
   • NOTE: To save time, I don’t individually bread my chicken bites…ever! I do this by using reusable zip top bags and a colander. To bread the chicken, add all the chicken pieces to the zip top bag and shake until all are well coated. I shake off the excess as I add them to a second reusable zip top bag with the whisked egg in it. Close bag and shake until all pieces are coated with egg. Drain the chicken in a large colander to get off excess egg. Return the egg-coated chicken to the bag with the flour combination and toss again until all pieces are well coated.
3. Cook Until Crispy – Pan-fry in coconut oil until golden and crispy, or air fry for a lighter option. If using the air fryer, lay in a single layer and spray generously with cooking spray. Air fry for about 10 minutes (depending on size), flipping halfway through and spraying again with cooking oil spray. Chicken is done when no longer pink in the middle.
4. Make the Sauce – Whisk together the honey, ketchup, coconut aminos, apple cider vinegar, chipotle peppers, water, salt, and garlic powder until smooth. Bring to a boil and then simmer covered for 5 minutes and then uncovered for 5 minutes, stirring regularly. For mild heat, remove the chipotle peppers. For medium heat, remove 1 chipotle pepper and blend in the other. For higher heat, blend in both chipotle peppers or even add additional peppers at the beginning of the cooking. 
5. Toss & Serve – Coat the crispy chicken bites in that smoky-sweet honey-chipotle sauce, then serve immediately. Get ready for serious flavor!

Tips for Success

• For the perfect crunch – Don’t skip the double breading coating! 
• Adjust the heat – Want it spicier? Add more chipotle peppers. Prefer milder? Use just the adobo sauce.
• Nut-free swap – Use instant mashed potato flakes instead of almond flour for an allergy-friendly option. See recipe ingredient details above for more information. 
• Air Fryer Method – If using the air fryer, lay in a single layer and spray generously with cooking spray. Air fry for about 10 minutes (depending on size), flipping halfway through and spraying again with cooking oil spray. Chicken is done when no longer pink in the middle.

Perfect for Any Occasion

These Gluten-free Honey-Chipotle Boneless Wings are a total crowd-pleaser! Serve them up for a party appetizer, an easy dinner alongside roasted veggies, or as the ultimate game food. No one will even miss the takeout version!

So go ahead, whip up a batch and watch them disappear. These gluten-free, dairy-free, Paleo-friendly wings are crispy, sticky, and packed with bold flavors. Who needs Chili’s when you can make the best version at home?

Enjoy, and don’t forget to tag me if you make them—I love seeing your creations!

Gluten-free Honey-Chipotle Boneless Wings

Autumn @wholefoodfor7

A gluten-free + dairy-free take on Chili's Honey Chipotle Chicken Crispers you will love! See notes for modifications to also make this Whole30 or nut-free.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Sauce

Cuisine American

Servings 6 people

Calories 385 kcal

1/2x1x2x3x

Ingredients

 

Boneless Chicken Wings or Strips

• 1 1/2 pounds boneless skinless chicken breast
• 1 1/2 cups almond flour see notes for nut-free
• 1/2 cup tapioca flour
• 1 teaspoon paprika
• 2 teaspoons salt divided
• 2 large eggs see notes for egg-free
• 1/2 cup coconut oil or avocado oil, if pan frying

Honey Chipotle Sauce

• 1/3 cup honey see notes for Whole30
• 1/3 cup ketchup
• 3 tablespoons coconut aminos
• 1 7-ounce can chipotle peppers in adobo sauce amount of peppers depends on desired heat level, see recipe
• 1 tablespoon water
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder or granulated garlic

Instructions

 

For the Boneless Chicken Wings or Strips

• Cut the chicken into bite-sized pieces. Blot well dry with paper towels to help breading stick to the chicken and season with 1 teaspoon salt.
• In one bowl or reusable zip top bag, add the almond flour, tapioca/arrowroot/potato starch, remaining 1 tsp salt, and paprika. See note below for a time-saving breading hack! Shake or stir well to combine for the breading. In another large bowl or reusable zip top bag, whisk the eggs. Bread the chicken by tossing with the breading mixture, shaking off the excess, tossing with the eggs, shaking off the excess, and then tossing with the breading mixture a second time. 
• NOTE: To save time, I don't individually bread my chicken bites...ever! I do this by using reusable zip-top bags and a colander. To bread the chicken, add the almond flour, tapioca/arrowroot/potato starch, remaining 1 tsp salt, and paprika and the chicken pieces to the zip-top bag, close, and shake until all are well coated. Shake off the excess as you add them to a second reusable zip-top bag with the whisked egg in it. Close the bag and shake until all pieces are coated with egg. Drain the chicken in a large colander to get off excess egg. Return the egg-coated chicken to the bag with the flour combination and toss again until all pieces are well coated.
• Pan-fry in a large saute pan over medium-high heat coconut oil until golden and crispy (about 5 minutes each side), or air fry for a lighter option.

  AIR FRYER: Lay breaded chicken in a single layer and spray generously with cooking spray. Air fry for about 10 minutes (depending on size), flipping halfway through and spraying again with cooking oil spray. Chicken is done when no longer pink in the middle.

Honey Chipotle Sauce

• While chicken is cooking, whisk together the honey, ketchup, coconut aminos, apple cider vinegar, 2 whole chipotle peppers from the can (for moderate heat, can increase if desired for hotter) , water, salt, and garlic powder in a medium saucepan over medium-high heat until smooth. Bring to a boil and then simmer covered for 5 minutes and then uncovered for 5 minutes, stirring regularly.
• For mild heat, remove one chipotle pepper before blending. For medium heat, blend both chipotle peppers into the sauce (either mashing well with a fork, using an immersion blender, or a standing blender).
• Taste test! How's the sauce? Is it too thick? Whisk in more water, 1 tablespoon at a time until desired consistency. Is it not sweet enough? Add additional honey, 1 tablespoon at a time, or you can simmer in a granulated sugar like coconut sugar. Make it your own!
• Coat the crispy chicken bites in that smoky-sweet honey-chipotle sauce, then serve immediately. Get ready for serious flavor!
• TO STORE: Honey chipotle sauce stores well in a sealed container in the fridge for up to 2 weeks or freezer for 3 months.

  Chicken is hard to reheat once tossed with sauce (it will burn when reheated), so only toss the chicken with the sauce you are eating that night. Chicken not coated with the sauce will store well in the fridge for 1 week or freezer for up to 3 weeks in a sealed container.

Notes

NOTE: Nutritional facts reflect following the recipe above without modifications and does not include the cooking oil if you choose to cook your chicken on the stove.

See the blog post above for recommended products and ingredient links. 

NUT-FREE CHICKEN OPTION: Use an equal amount (1.5 cups) instant mashed potato flakes instead of almond flour. Pulse the flakes in a food processor or blender before adding, to make them smaller and more even texture. Follow rest of recipe as written.

EGG-FREE CHICKEN OPTION:The protein in the eggs will help the breading stick on best. But, if you need egg-free, use 1/2 cup coconut milk for that breading step instead. 

WHOLE30 MODIFICATION: The chicken is already Whole30 compatible. To make the sauce Whole30 compatible:

• Use 1/2 c date paste instead of the 1/3 c honey. (Yes, I'm sure date paste is Whole30 compatible - I worked at Whole30 HQ for 5 years and it's also in my Whole30 endorsed cookbook). Can increase or decrease to desired sweetness.
• Use an unsweetened ketchup like this one from Primal Kitchen. 
• Increase the water to 1/4 cup, adding more at the end if needed for the desired consistency. 
• Most canned chipotle peppers have sugar in them, making them not Whole30 compatible. Use ground chipotle chili peppers instead for the kick to this sauce. Use 1/4 teaspoon for a mild sauce, 1/2 teaspoon for a medium heat. 
• Simmer covered the entire time, or it will get too thick. 
• The result will have more of a BBQ sauce consistency instead of the sticky honey sauce pictured, but still sweet with a kick and delicious!

Nutrition

Calories: 385kcalCarbohydrates: 30gProtein: 30gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1659mgPotassium: 442mgFiber: 3gSugar: 17gVitamin A: 198IUVitamin C: 1mgCalcium: 67mgIron: 2mg

Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, main dish, nut-free, paleo, whole30

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