Paleo Buffalo Wings (Delicious Entree or Main Dish)
So this week/weekend is the CrossFit games, so it has me in the mood for some game day grub. A majority of the events are today-Sunday, so I’ve presented this recipe just in time for you to whip these up in time to kick back and watch the Games this weekend!
Even if you don’t CrossFit, I really suggest you check out the Games this weekend because It’s. So. Awesome. Here’s the schedule for media coverage.
I drew inspiration from KIND bars but ultimatelAnyways, these hot wings were a knockout on the first attempt! As I was searching for hot wing recipes to figure out the best way to cook the chicken, I came across Alton Brown’s steam and oven grill method.
So I put Mr. Alton Brown to work (or maybe I just channeled him), and used his genius method to produce crispy chicken wings without frying them! I then whipped up a simple buffalo sauce of Tessemae’s hot sauce, ghee, spices, lemon juice, and vinegar, tossed the wings in it, and served them with some paleo ranch dressing.y I came up with my own combination of fruit, nuts,
Game day or not, these buffalo wings are sure to wow
Paleo Buffalo Wings
2 lbs chicken wings
3-4 Tbsp hot sauce (I like Tessemae’s!)
3 Tbsp ghee, coconut oil, or grass-fed butter
1 tsp garlic powder
1 tsp paprika
1 Tbsp lemon juice
1 Tbsp apple cider or white vinegar
salt and pepper
*I had to mop up some of the oil from the baking pan a few times while they were roasting, because the oil dripping down from the chicken was making the oven really smokey, and I didn’t want an oven fire if the oil started splattering. So just beware! Keep an eye on what’s going on in the oven.
- Preheat the oven to 350 F, and line a cookie sheet with parchment paper, and grease it with coconut oil, a neutral oil, or butter. Alternatively, grease a glass baking pan.
- Roughly chop the nuts, then mix together all ingredients except for the coconut oil and honey in a large bowl.
- Separately mix together the oil and honey, then pour over the nut/seed mixture, and stir until everything is evenly coated.
- Pour into the parchment-lined cookie sheet and spread into an even layer with a spatula. Bake for 15-20 minutes.
- Remove from oven and let cool for 20 minutes, then lift up gently using the parchment paper, and place in the fridge for another 45 minutes to harden. Once solid, remove from the fridge and slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife).
- To store, wrap them in parchment paper separately (so that they don’t stick together), and keep in an airtight container. I keep mine in the fridge, but you could also keep them at room temp.