Recipes / Dinner

Paleo Buffalo Chicken Wings - Dump and Go Dinner

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Paleo Buffalo Chicken Wings - Dump and Go Dinner

Lisa
The Cook
4 Servings
6 Ingredients
26 Comments

Just in time for your Super Bowl party – Paleo Buffalo Chicken Wings!

Read More
4 Servings
6 Ingredients
26 Comments

Ingredients

  • ½ cups Ghee
  • ½ cups Cayenne Pepper Sauce
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • ⅛ teaspoons Sea Salt
  • 12 individual Chicken Wings

Containers

Supplies

  • Labels
  • Foils
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Microwave ghee in a small bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Microwave

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Microwave ghee in a small bowl.
  2. Add hot sauce, onion powder, garlic powder, and sea salt. Combine thoroughly.
  3. Place chicken wings in a large bowl, pouring 3/4 of sauce over top and stirring to coat.
  4. Place wings on a foil lined baking sheet (or wire rack for crispy wings), skin side down.
  5. Bake at 425 degrees for 20 minutes.
  6. Remove from oven, flip wings, and baste with remaining sauce.
  7. Return to oven and bake for an additional 20 minutes.
  8. Serve with additional hot sauce.

Categories

paleo, whole30, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, fall, winter, low-carb, egg-free, real-food, nut-free, thm-s-meal, keto-friendly, keto, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

Categories

paleo, whole30, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, fall, winter, low-carb, egg-free, real-food, nut-free, thm-s-meal, keto-friendly, keto, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

26 Comments

Join the discussion

    1. Yes, you definitely could do that too. Just follow the baking instructions for the serving day. Let them cool. Package and freeze.

    1. Adrianne – If you use boneless breasts I would suggest to cut them into strips, to lessen the cooking time. Let us know how they turn out!

    1. Hi Cindy, you could use coconut oil but if you can do grassfed butter like kerrygold brand that could work too.

    1. You’ll want to thaw in the fridge first. Then place wings on a foil lined baking sheet (or wire rack for crispy wings), skin side down, reserving sauce. Bake at 425 degrees for 20 minutes. Remove from oven, flip wings, and baste with remaining sauce. Return to oven and bake for an additional 20 minutes.

  10. I have made these multiple times. I am allergic to dairy and I will tell you that coconut oil works excellent. Thank you for this recipe! ?

    1. Hi Kim! This recipe does have a kick to it from the Cayenne Pepper Sauce. If you aren’t a fan of spice, I’m not sure if I would recommend this recipe. Alternatively, you could try to reduce the amount of Cayenne Pepper Sauce and increase the Ghee. Hope this helps!

  13. I cooked these in my air fryer, 16-20 minutes at 425 degrees F, flipping over halfway through. Turned out great.