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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, dairy-free and gluten-free treat.
Course: Appetizer
Cuisine: American
Author: Marcia W. Smart


  • 1/4 cup ghee or avocado oil
  • 3/4 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 moving around in the oven.
  • 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 the ghee melts.
  • Place the chicken wings on a wire rack set over a sheetpan, you will most likely need two sheetpans. Make sure the chicken wings aren't touching. For easy cleanup, cover the sheetpan in foil or parchment paper.
  • Baste the chicken wings with the melted ghee and hot sauce. I like to use a silicone basting brush, it doesn't leave strands of brush hair on whatever you're basting.
  • Bake for 20 minutes. Remove from the oven and baste again with remaining sauce. Return to the oven, rotating so the pan that was on the top is now on the bottom rack. Cook for 15-20 more minutes, until the wings are golden brown with crispy edges.
  • Serve with carrot and celery sticks and ranch dressing on the side.