Baked Buffalo Chicken Wings

For the wings:

2 lbs. Primal Pastures Chicken wings

2Tbsp. Arrowroot starch

½ tsp. Garlic powder

½ tsp. Onion powder

¼ tsp. Sea Salt

¼ tsp. Red cayenne pepper

⅓ cup Primal Pastures chicken schmaltz or ghee

⅓ cup + 2 Tbsp clean hot sauce like Frank’s original

For the Ranch Dip:

½ cup mayo

3 Tbsp coconut cream

½ tsp. Garlic powder

½ tsp. Onion powder

2 tsp. Dried chives

¼ tsp. Dried dill

¾ tsp. Fresh lemon juice

¼ tsp. Salt

  1. Preheat oven to 425 degrees. Line a large baking sheet with foil.
  2. Dry wings with paper towels to absorb excess water. Sprinkle with the arrowroot, garlic, and onion powder, salt and red pepper- toss to evenly coat.
  3. Arrange wings on pan evenly spaced.
  4. Bake at 425 for 30 min. Then dip in the sauce and raise the heat to 450 degrees.
  5. Continue to bake for 10 min at 450, remove from oven and drizzle remaining sauce over the top. 
  6. Bake 5 more minutes at 425. Remove and serve hot.

For the Wing Sauce:

Whisk together the melted ghee and hot sauce. 

For the Ranch Dip:

Whish together mayo, coconum cream, lemon juice, onion and garlic powder, chives and dill until smooth. 

Serve as a dip with celery and/or other veggies.

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