Buffalo Chicken Wings
Sometimes we just crave chicken wings, but it’s hard to find recipes that can pay attention to gut health. Normally, buffalo wings are first breaded and then deep fried, and then sauced. How do we get the same texture and crunch without the use of flour or corn starch? There’s a few ways this can be accomplished–you can render out the fat first by parboiling the wings for about 7 – 10 minutes, dry very well, and then blast it in the oven. Or you can coat it all in baking powder and salt, and bake in the oven too. If you have an air fryer, that’s even better (and dare we say, easier?). Make sure you dry the wings very well with a paper towel regardless of the method you use, and that your wings are from certified organic free range chickens to avoid pesky hormones and artificial products.
- 1 dozen organic free range chicken wings
- 1.5 Tablespoons aluminum-free* baking powder (NOT baking soda)
- 1 teaspoon salt
- Paleo/Keto buffalo sauce (or hot sauce of your choice)
- Preheat oven to 250°F.
- Place a baking rack onto a cookie sheet or aluminum foil to catch the drippings.
- In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in single layer and put in the oven for 25 minutes.
- After 25 minutes, increase the heat to 425°F until brown and crispy, for about 30-35 minutes more.
- Toss in your favorite Paleo and Keto wing sauce