The secret behind these guilt free buffalo chicken wings is a homemade dairy free sauce paired with extra crispy chicken. Be sure to roast the chicken before adding the sauce for the optimum level of crunchy skin to tangy sauce.
Serve with our paleo ranch dipping sauce and homemade french fries and you’ll wonder why you ever ate the take out version.
Buffalo Chicken Wings with Paleo Ranch Dipping Sauce
- 15m
- 45m
- 1h
Ingredients
- 2 1/2 lb chicken wings
- 2 tbsp. coconut oil, melted
- 1 1/2 tsp. coarse sea salt
- 1/4 tsp. fresh ground black pepper
- 6 stalks celery
- 6 carrots
For the buffalo sauce:
- 4 tbsp. coconut oil
- 6 tbsp. apple cider vinegar
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 1/2 tsp. smoked paprika
- 1/2 tsp. fresh ground black pepper
- 1 tsp. coarse sea salt
- cayenne pepper, to taste
For the ranch dressing:
- 1 lemon
- 1/2 c fresh parsley
- 1/2 c fresh dill
- 1/2 c fresh chives
- 1 c mayonnaise
- 1 c coconut milk, full-fat
- 1 tsp. onion powder
- 4 tsp. garlic powder
- coarse sea salt, to taste
- fresh ground black pepper, to taste
Instructions
- Preheat oven to 400F. Set a wire rack inside a large rimmed baking sheet.
- Remove tips, and separate drumettes and flats.
- Place wings, melted coconut oil, sea salt, and black pepper in a large bowl; toss to coat.
- Arrange wings in a single layer on prepared rack.
- Bake until cooked through and skin is crispy, about 45–50 minutes.
- Melt the oil for the sauce.
- In a large bowl, whisk the sauce ingredients together.
- Peel and cut carrots into 4 inch sticks. Slice celery lengthwise and cut into 4 inch sticks.
- To make the ranch: juice the lemon and chop fresh herbs. Combine all ingredients and mix well.
- Toss wings in buffalo sauce. Serve immediately (no need to bake) with dairy free ranch dip, sliced carrots and celery sticks.
Nutrition
- 1121
- 53g
- 19g
- 5g
- 85g
- 40g
- 331mg
- 6g
- 2205mg
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