Baked Buffalo Chicken Wings

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. 

Place an oven rack in the top position and preheat your oven to 400 degrees. Line a baking sheet wit foil and place wire rack on top. I have a about 1 1/2 pounds of chicken drumettes sprinkled with salt and pepper. Cook for about 45-50 until crispy and brown rotating the baking sheet once or twice during the process.  
Done! how easy was that? Now for the sauce…
In a large skillet, I melted one tablespoon or butter (or ghee) and  I have about 6oz of Frank’s RedHot Original Sauce (cause that’s the best). Stir until hot, sprinkle a little garlic powder and add a few dashes of coconut aminos
Once the sauce is bubbling add the cooked chicken wings to the pan. Turn the wings around until they are evenly coated with the sauce. And, done! wait is over, eat immediatly.
Super delicious, super easy, clean, whole30, paleo, get in my tummy buffalo chicken wings. 

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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