Crispy Baked Paleo Buffalo Chicken Wings

Ingredients

For the Extra-Crispy Baked Wings:

• 3 lbs organic chicken party wings (flats & drumettes, patted thoroughly bone-dry)
• 1.5 tbsp arrowroot starch or tapioca flour (draws out surface moisture for shattering skin)
• 1 tbsp unrefined avocado oil
• 1.5 tsp coarse Celtic sea salt and 1 tsp freshly cracked black pepper
• 1 tsp garlic powder and 0.5 tsp smoked paprika

For the Buttery Buffalo Glaze:

• 0.66 cup Frank's RedHot Original cayenne pepper sauce (sugar-free & Whole30 compliant)
• 0.33 cup grass-fed ghee or melted coconut oil (replaces dairy butter)
• 1 tsp raw apple cider vinegar
• 1 tsp garlic powder and 0.25 tsp cayenne pepper (for extra kick)

For the Dairy-Free Herb Ranch Dip & Sides:

• 0.5 cup avocado oil mayonnaise (Primal Kitchen) whisked with 2 tbsp coconut milk, 1 tbsp lemon juice, 1 tbsp fresh dill, 1 tbsp chives, and garlic powder
• Organic celery sticks & carrot sticks

Step-by-Step Instructions

1. Prep Oven & Wire Rack (Airflow Invariant): Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil. Place a sturdy oven-safe stainless steel wire cooling rack directly on top of the foil and lightly brush with avocado oil. (The wire rack allows 360-degree hot air convection to render chicken fat and crisp all sides).
2. Dry & Season Wings (Bone-Dry Invariant): Pat chicken wings thoroughly dry with paper towels until zero moisture remains. In a large bowl, toss wings with 1 tbsp avocado oil. Sprinkle arrowroot starch, Celtic sea salt, black pepper, garlic powder, and smoked paprika evenly over wings. Toss vigorously until lightly and evenly coated.
3. Arrange in Single Layer: Place wings skin-side up on the wire rack in a single layer with 0.5-inch spacing between pieces (do not crowd).
4. Bake to Blistered Crisp: Bake at 425°F (220°C) for 35 to 40 minutes, flipping wings over at minute 25, until the skin is deeply golden-brown, crackling-crisp, and internal temperature reaches 175°F (79°C). (For extreme restaurant crunch, switch to HIGH BROIL for the final 2 minutes).
5. Whisk Buttery Buffalo Glaze: While wings are baking, combine Frank's RedHot sauce, melted grass-fed ghee, apple cider vinegar, and garlic powder in a small saucepan over LOW heat. Whisk until silky and emulsified.
6. Toss & Set: Transfer hot, crispy wings immediately into a large metal mixing bowl. Pour warm buffalo sauce over wings and toss vigorously until every wing is completely enrobed in spicy glaze. (Optional: return sauced wings to the oven wire rack for 3 minutes to caramelize the glaze into the skin).
7. Serve & Enjoy: Transfer sauced buffalo wings to a platter. Serve immediately alongside crisp celery sticks, carrot sticks, and chilled dairy-free garlic herb ranch!

Nutritional Breakdown (Per Serving - 6 Wings + Ranch)

Chef's Paleo Nutritional Science

Pasture-raised chicken wings deliver dense dietary collagen and gelatin found in connective joint cartilage. Cayenne peppers contain capsaicin that stimulates metabolic thermogenesis and endorphin release, while grass-fed ghee provides butyrate to support colon health.

Frequently Asked Questions