Buffalo Chicken Wings (& Ranch for Dipping!)

Okay, friends.

I heard you.

Dave and I both posted a picture of the Whole30 approved wings we made the other night and the amount of people that commented or asked for the recipe was overwhelming, so I am scrambling to get it onto the blog ASAP so you can all make them for SUPER BOWL SUNDAY & all of your wings needs. 

And let me just preface this by saying... wings are Dave's most favorite food of all time in all of the world and he goes out for "wing night" with his "bro friends" once a week. So, the fact that we made these AMAZE-BALL wings at home that I, too, felt good about eating.... well this could just set our marriage on fire. 

Here ya go:


-frozen wings
-parchment paper


-preheat the oven to 375 degrees
-In a large pot, place the frozen wings and fill with water. Bring the water to a boil and let boil for 6-10 minutes, depending on the amount of wings you have. This will remove a lot of the excess fat, but allow the chicken to cook through.
-remove wings from water and place on plates with paper towels. Dry the wings off well so they are able to crisp while baking.
-line a baking sheet with parchment paper & place wings on baking sheet
-bake wings for 20 minutes and then flip and cook for another 20-25 minutes until golden brown or to the crispiness you like.


-1 1/4 cups LIGHT TASTING olive oil
-1 large egg
-1/2 teaspoon mustard powder
-1/2 teaspoon salt
-juice of 1/2 lemon
-1/4 cup coconut cream (to get this, you take a CAN of coconut milk and put it in the fridge. When the milk gets cold, the cream rises to the top and the water stays on the bottom. We keep a couple cans of coconut milk in the fridge at all times for an emergency ranch dressing situation... for real. Ranch is an emergency sometimes).
-2 tablespoons red wine vinegar
-1 tablespoon minced parsley
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2 teaspoon black pepper
-1/4 teaspoon paprika


-place 1/4 cup of the LIGHT TASTING olive oil, egg, mustard powder, salt, and lemon into blender. Blend until mixed. SLOWLY with food processor on low, continue to add olive oil 1/4 cup at a time until the mixture becomes thick.
-Once base mixture is thickened, turn processor off and add the remaining ingredients. Blend on low until all is mixed together and pour into an air tight container. This dressing will stay good in the fridge for 2-3 days.

-ranch dressing
-hot sauce
-Ghee (this is also called clarified butter and can be found in the aisle with the cooking oils. Mine is usually in close proximity to the coconut oil!)


-in a small sauce pan, heat 2 tablespoons of ghee until melted. Slowly add desired amount of hot sauce (the more, the hotter) and desired amount of ranch (we use about 2 tablespoons, but for a creamier sauce, add more)
-stir together until warm
-toss wings in buffalo sauce & serve! You can serve with a side of ranch dressing for dipping and celery or carrots!


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