Confession…. I am OBSESSED with Buffalo anything. It drives my husband insane. I used to not give wings or buffalo a second glance, but since getting pregnant with my now almost 3 year old (insert hysteric sob here) I can drink buffalo sauce and bleu cheese by the bowl full. The hotter the better. Weird. The female body is crazy!
This being said I usually make Cassy Joy – Fed and Fit wings with her wing sauce. Well this time I wanted to mix it up and went for the not so healthy route. For the wings I used her recipe because they are crispy and perfect but the sauce I splurged a bit. Her buffalo recipe is paleo and delicious so definitely try it for the healthier option! The superbowl this year was literally the three of us, being lazy, drinking at 2 pm and being so tired because I drank so early (we only had a few a piece!!) that we were ready for bed at 7! lol We are wild ones, let me tell you! My husband loves my guac and I am pretty partial as well. Someday I will write down the actual recipe and measure things out because right now its just handfulls of things… I had my guac done, wings were just out of the oven. I went to change bowls and Crash. Grace here dropped the ceramic bowl and…. well I will just let you see for yourself.
Determined to have guac I bundled up and went out into the blowing snow ON Superbowl sunday at 4 pm and headed to Allen’s Praying that they would have good avocados! I am super weird about avocados. I buy them super green and hard and let them age perfectly before I use them. I do not buy them last minute because I am weird. That’s my only explanation. Needless to say my guac was O.K. and we survived the inch of snow. lol While I cook the boys are always up to something. Chris reloads and Drake loves to help…. in the middle of the kitchen floor. lol At least they are entertained for a few mins.
Sometimes I just cannot believe this crazy, beautiful life is mine. I wouldn’t trade it for a second.
Be sure you pat your wings dry. They are not as crispy without this step!!
- 1 pound chicken wings
- 1 + 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons virgin coconut oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Wash and pat dry each chicken wing. Dust evenly with ½ teaspoon of the sea salt plus the ground pepper. Bake at 400 F for approximately one hour, or until golden brown and the skin is hardened when you touch it.
- While the chicken is baking, make the buffalo sauce in a small sauce pan over the stove. Whisk the coconut oil, vinegar, lemon juice, cayenne, paprika, garlic powder, onion powder, and remaining 1 teaspoon of sea salt together. Let it simmer for 5 minutes then remove from heat. Whisk again just before using.
- When the chicken comes out of the oven, let them rest for 5 minutes then place in a large bowl and pour the buffalo sauce over. Stir and combine until each wing is evenly coated.
- Serve alongside celery sticks and homemade ranch.
Tips: Note that if you make more than 1 pound of chicken wings at a time, you may need to adjust the cooking time in order to get the correct crispy texture. Any leftovers will keep refrigerated in an airtight container for up to 5 days.
Garlic Buffalo Sauce – Foodie with Family
Here is me changing it up again… I did not have Worcestershire sauce in my house… so I used 1 tsp of low sodium soy sauce. I had this in my fridge because I could not find Coconut Aminos in Arkansas. I have to order it on Amazon. We do not use soy products in our home. This is delicious!
- 1 cup unsalted butter melted
- 1 1/3 cups Frank’s RedHot
- 10 cloves garlic peeled and lightly smacked to release oils
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire
- 1/4 teaspoon ground cayenne pepper
Melt the butter with the garlic cloves over low heat. Let the mixture bubble gently until the garlic cloves become tender, about 10 minutes. Take care not to “toast” the butter or garlic cloves, removing from heat as needed to prevent browning.
Whisk together all remaining ingredients in a saucepan and bring to a boil over medium high heat. Boil for 2 minutes, whisking constantly. Remove from the heat and allow to cool for 5 minutes before blending until smooth with a stick blender or a regular blender. Transfer to a jar to refrigerate. It may separate as it cools, so whisk it together before using.
For MILD Garlic Buffalo Sauce, change the quantity of butter to 1 2/3 cups and the Frank’s RedHot Sauce to 2/3 cup. For MEDIUM Garlic Buffalo Sauce, change the quantity of butter to 1 1/3 cups and the Frank’s RedHot Sauce to 1 cup. For EXTRA SPICY Garlic Buffalo Sauce, change the quantity of butter to 2/3 cup and the Frank’s RedHot Sauce to 1 2/3 cups.