Okay, okay I know I’ve been hitting you guys hard with Whole30 stuff for a bit, but it’s kind of my life right now. Therefore, by default, you have to hear about it all. Sorry. But don’t worry, I don’t have a long attention span, so it will pass.
But for now, let’s talk wings. We need to have this very important talk because there are still a few more football games to be played before the Big Game.
And where there’s football, there’s Buffalo Wings
But you’re trying to eat better, you say?
You’re doing Whole30, you sob?
No worries my dear! These are Whole30 compliant and not only amazing for a Whole30 recipe, they are amazing for Buffalo Wings! Serve with this simple Whole30 Ranch Dressing and you have a winner.
Or so I’ve been told.
My boys ate them all.
“Chicken Haaaaaaaaawk!!!!” Anyone get this reference? This is what we call my son because he can polish off a rotisserie chicken for an after school snack.
We’re going to have to take their word for it.
Their description was “crispy, not over-the-top hot, and better than any buffalo wing (Whole30 or not)”. I’d say that’s a pretty good review, wouldn’t you?
So put these on your game day menu and get ready to celebrate NOT blowing your Whole30 program.
Oh and also another Pats win! Because, well…Tom Brady.
Baked Buffalo Wings
Crispy, baked zingy Buffalo Wings that won't wreck your Whole30 success!
- 2 lbs chicken wings
- 2 tbsp arrowroot starch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp red cayenne pepper
- 1/3 cup ghee melted
- 1/3 cup Frank's Red Hot Sauce
Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.
Combine arrowroot, garlic and onion powder and salt and pepper in a large bowl.
Pat wings dry with paper towel to remove any excess water and place in the bowl with the spices. Toss the wings to coat evenly.
Arrange wings on wire rack (use 2 trays if you need to so they aren't too close together) and place on the middle rack of the preheated oven.
Bake at 425 degrees for 30-35 minutes, then dip in the sauce (see below) and raise the heat to 450 degrees.
Continue to bake for 10 mins at 450, remove from oven and drizzle any remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot, with celery, carrot sticks, thinly sliced scallions and ranch dressing
For the Wing Sauce:
While the wings are baking, whisk together the melted ghee and hot sauce (use the measuring cup so you can dip the entire wing). Remove from oven after baking 35 minutes, use tongs and dip each wing in the sauce and place back on the rack to finish baking.
Original recipe from Paleo Running Momma
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