Whole30 Buffalo Wings
Posted: 12/22/22
Updated: 12/30/22
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Ultra crispy buffalo wings that are perfectly paleo and Whole30 compliant! Made with a paleo version of baking powder, our method for baking buffalo wings produces a deliciously crisp coating with perfectly tender meat inside. Quick, easy, and so satisfying.
🔥 What Makes This Recipe So Good
- These Whole30 buffalo wings are jam-packed with flavor! Incredibly juicy and tender on the inside, ultra crispy on the outside, and seasoned with just the perfect amount of spice from our homemade 2-ingredient buffalo sauce. So delicious!
- Sure, these wings are Whole30-compatible, but they fit a number of other dietary needs, too. Paleo, gluten-free, grain-free, dairy-free, low carb, keto… and no one will ever know the difference!
- Super easy to make, they’re a perfect appetizer for game day, a dinner party, or just any weeknight dinner. Serve them with carrots, celery sticks, a Whole30 ranch dressing, and anything else you’d like!
👩🏼🍳 Chef’s Tips
- Regular baking powder contains cornstarch, which doesn’t make it Whole30-compliant. But don’t worry, I’ve included a quick mix for a Whole30 baking powder substitute that makes these wings AMAZINGLY crispy.
- Patting your chicken wings dry with paper towels before seasoning them is a super important step for best results. It’ll remove extra moisture, letting the wings get even crispier in the oven, even if you skip the alternative baking powder.
- Be sure to spread the buffalo wings out in one flat layer on the wire rack, so they can bake evenly. If the wings are stacked or overlapped or touching, they won’t get as crisp as we want them to. Use more than 1 baking sheet if yours are particularly small or your wings are particularly large.
👀 More Buffalo Recipes You’ll Love
- Buffalo Chicken Tacos
- Air Fryer Buffalo Cauliflower
- Buffalo Chickpea Bowl
- Oven-Baked Buffalo Chicken Egg Rolls
- Buffalo Shrimp
Whole30 Buffalo Wings
These crispy Whole30 wings are perfectly seasoned, coated with a paleo "breading", then oven-baked and tossed in a delicious homemade buffalo sauce.
servings
Ingredients
For the Wings
- 3 pounds chicken wings drumettes, wingettes, or "party wings"; see Notes
For the "Breading"
- 1 teaspoon arrowroot powder see Notes
- 1 teaspoon baking soda see Notes
- 2 teaspoons cream of tartar see Notes
- 1 teaspoon fine sea salt more or less to taste
- 2 teaspoons garlic powder
For the Buffalo Sauce
- 2 tablespoons ghee
- ¼ cup Frank's Original Red Hot Sauce
To Serve (Optional)
- celery sticks
- carrot sticks
- Whole30 ranch store-bought or homemade
- additional Whole30 buffalo sauce
Equipment
- Oven
- rimmed baking sheet
- Parchment Paper
- Wire baking rack same size as baking sheet
- Paper towels
- 2 large mixing bowls
- Small mixing bowl
- Whisk
- Tongs
- Small microwave-safe bowl
- Medium mixing bowl
Instructions
- Preheat oven to 450° Fahrenheit. Line rimmed baking sheet with parchment paper. Place wire rack on top of parchment paper and set pan aside.
- Use paper towels to pat chicken wings completely dry. Place dried wings in large mixing bowl and set bowl aside.
- If using full "breading": Add arrowroot powder, baking soda, cream of tartar, sea salt, and garlic powder to small mixing bowl. Whisk or stir until ingredients are combined. Skip to Step 5 if not using full "breading".
- If using full "breading": Sprinkle half of "breading" mixture over chicken wings in large bowl. Toss to coat wings in mixture. Repeat until all "breading" mixture has been added and wings are fully coated. Skip to Step 5 if not using full "breading".
- If not using full "breading": Whisk together sea salt and garlic powder in small mixing bowl. Sprinkle mixture over chicken wings in large bowl, then toss or stir to fully coat wings in seasonings.
- Arrange wings on top of wire baking rack in one even layer, being careful not to overlap wings. Split wings between two prepared baking sheets if needed.
- Place baking sheet in preheated oven. Bake wings 25 minutes, then remove baking sheet from oven.
- Use tongs to carefully flip over each wing, then return baking sheet to oven. Bake 25 minutes more, or until wings are cooked through. When wings are ready, carefully remove baking sheet from oven and set aside to rest 2 to 3 minutes.
- Place ghee in microwave-safe bowl. Microwave ghee in 15 second bursts, stirring ghee between each burst, until ghee is melted but not boiling or bubbling.
- Pour melted ghee in to medium mixing bowl. Add hot sauce and stir well until ingredients are fully combined.
- Transfer chicken wings to second large bowl. Drizzle ghee mixture over wings, then toss wings until fully coated in sauce.
- Transfer buffalo wings to serving platter or bowl. Serve immediately with Whole30-compatible dressing or dipping sauce and celery or carrot sticks if desired.
Notes
- Chicken Wings: For whole chicken wings, you’ll need to separate the tips, wingettes, and drumettes before getting started. You can save the wing tips to make chicken stock, or you can discard them. Frozen wings will work here, but you’ll need to defrost them overnight in the fridge first. If using fresh wings, make sure they weren’t brined in a solution with sugar, sugar substitutes, or any other non-Whole30 ingredients.
- “Breading”: The arrowroot powder, baking soda, and cream of tartar mixed together create a Whole30 substitute for baking powder. They help make the wings SO CRISPY, so I highly encourage you to use them. Still, you’re welcome to omit these three ingredients and only use sea salt and garlic powder to season the wings.
- Whole30 Ranch: For a homemade ranch, check out my Whole30 dump ranch recipe.
Nutrition Information
Serving: 1serving, Calories: 319kcal, Carbohydrates: 1g, Protein: 23g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 107mg, Sodium: 784mg, Potassium: 203mg, Fiber: 0.1g, Sugar: 0.02g, Vitamin A: 180IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg, Net Carbs: 1g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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