Baked Buffalo Wings
: About 25 wings
: 20 min
: 2 hr
: Easy
https://therealfoodrds.com/crispy-baked-buffalo-wings/print/9996/
Ingredients
- WINGS
- 2 lbs chicken wings (washed, drained and patted dry)
- 1 Tbsp. baking powder
- 1 tsp. sea salt
- WING SAUCE
- ⅓ cup ghee butter
- ½ cup (Frank’s Red Hot sauce)
- 1 Tbsp. organic apple cider vinegar
- 1 tsp. garlic powder
- PALEO RANCH DIP
- 1/2 cup mayo (Primal Kitchen Mayo)
- 1/3 cup full-fat canned coconut milk
- 1 tsp. freshly chopped/dried parsley
- ½ tsp. dried dill
- ½ tsp. dried garlic powder
- ½ tsp. dried onion powder
- ½ tsp. freshly chopped chives
- ¼ tsp. ground black pepper
Directions
- Step 1 1. Prepare Paleo Ranch Dip, then store in fridge.
- Step 2 2. Preheat oven to 250℉.
- Step 3 3. Line a rimmed baking sheet with foil. Place a baking/cooling rack on the baking sheet and set aside.
- Step 4 4. Place chicken wing parts in a large bowl. Sprinkle with baking powder and sea salt. Toss well to coat.
- Step 5 5. Arrange chicken on the baking/cooking rack in a single layer so that pieces are not touching one another.
- Step 6 6. Place pan in oven and cook chicken for 30 minutes.
- Step 7 7. After 30 minutes, turn the oven temperature to 425℉ and continue cooking for another 20 minutes.
- Step 8 8. After 20 minutes, rotate the pan and cook an additional 20 minutes.
- Step 9 9. While the chicken is baking, prepare the wing sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Once ghee is melted, whisk to combine and remove from heat.
- Step 10 10. Transfer cooked chicken pieces to a large bowl.
- Step 11 11. Toss to coat and serve hot with some fresh cold celery sticks!
- Step 12 (Adapted from TheRealFoodrds.com)
- Step 13 PALEO RANCH DIP
- Step 14 1. Place all ingredients in a bowl and mix until smooth and creamy.
- Step 15 2. Chill in fridge for at least 30 minutes before serving.
- Step 16 3. Store in a covered container or mason jar in the refrigerator for up to 1 week.
