Oh, I love chicken wings! But not all chicken wings, I love buffalo chicken wings, that’s it. Every time I get chicken wings at a restaurant I think I’m going to be brave enough to order something different, then I think.. but, why? I mean, I like what I like and It’s perfectly fine. Right?
As much as I love chicken wings I don’t eat them very often, somebody told me once “oh, chicken wings! One moment in your lips, forever in your hips” How cruel is that!? Yeah, it is also true so, I am very conscious about eating chicken wings when I don’t make them myself. I had a “healthy” recipe for chicken wings that I used to make all the time but it still called for some oil and flour, so when I come across Juli Bauer’s recipe for chicken wings I was hooked! (her book “Paleo Cookbook” is one of my favorite books of all times) This is not her recipe thought, as I said I only like buffalo wings and she makes Sticky sesame teriyaki wings in her book; but what I love is the way she cooks the wings, they come out perfect every time! and they’re baked! and have no oil! So I am cooking them like Juli but I am adding my favorite buffalo sauce. Eat with not guilt, my friends.
Baked Buffalo Chicken Wings
Category: Chicken, Main Dishes, Paleo, Uncategorized, Whole30
2 1/2 pounds of chicken wings
Salt and pepper to taste
1 tablespoon of butter or ghee
5 to 6oz Frank RedHot Original sauce
Place an oven rack in the top position and preheat oven to 400 degrees.
Line a baking sheet with foil and place wire wrack on top.
Place the chicken wings on the wire rack and season with salt and pepper.
Bake for 45-50 minutes until golden brown and crispy.
In a large skillet, melt the butter or ghee and add the sauce. Stir. Add a little garlic powder and a few dashes of coconut aminos.
Once is bubbly add the wings to the skillet and turn around to evenly coat them with the sauce. Serve immediately.