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.

Prep: 15

Cook: 50

Total: 1 5

Yield:6 servings

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

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

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

Recipe By:Cheryl Malik