Crispy, tangy, salty, crunchy. My mouth is watering just remembering these indulgent bites of buffalo chicken wings. If I hadn’t made them myself, I wouldn’t believe they were Whole30 compliant. And by the way, I’ve never used the word “compliant” so much in my entire life. The chicken wings are truly a three ingredient recipe: ghee, hot sauce and wings. You could make a spicy version by adding 1/4-1/2 teaspoon cayenne, depending how much you want your lips to fall off.
It’s best to cook the wings on a wire rack set over a baking sheet. I suggest covering the baking sheet in foil for easy cleanup. If you have a convection setting on your oven, use it. Convection creates an even heat that crisps and cooks the chicken wings all around. If you’re using two pans, rotate them halfway through cooking, top to bottom and back to front.
Superbowl Sunday is just around the corner, and I can tell you one thing that will be couch side at our house: Buffalo chicken wings. At this point, I have enough tasty Whole30 snacks up my sleeve that no one will be the wiser if I keep our entire menu clean. The only problem with these bad boys is portion control. (And no, I didn’t cheat and have any of the frothy beer in the photo!)
Buffalo Chicken Wings
Made with ghee and Whole30 complaint hot sauce, these wings are super tasty and hard to resist. As long as you serve them with Whole30 ranch for dipping, they are a sugar-free and gluten-free treat.
1/4 cup ghee
1/2 cup Frank’s Red Hot
1/4-1/2 tsp cayenne pepper (optional for a super spicy version)
3 pounds chicken wings
Preheat oven to 450 degrees. If you have convection, use it to keep the heat circulating in the oven. It will help make the skin of the chicken wings crispier.
In a small sauce pan over medium heat, warm the ghee and the hot sauce. Add the cayenne if you’re using it. Stir until the ghee melts. Set aside and let cook for 5-10 minutes.
Place the chicken wings in a medium-size mixing bowl and add half the hot sauce mixture, about 1/3 cup. Toss to combine.
Cover a sheet pan with foil and place a wire rack on top; you may need two to fit all the wings, or you can roast them in batches. Set the chicken wings on the rack, making sure there’s some space between each one.
Roast the wings on the top rack of the oven for 20 minutes. Remove from the oven and baste with remaining sauce. Return to the oven. Cook for 15-20 more minutes, until the wings are golden brown with crispy edges.
Serve with carrot and celery sticks and ranch or bleu cheese dressing on the side.