Buffalo Chicken Wings

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Servings: 4 Prep: 20 min Cook: 45 min Dairy Free GAPS Gluten Free Paleo Cook for One Homestyle Junk Food Makeover Kids Oven Added about 1 month ago Updated about 1 month ago

Ingredients

For the dressing: 1 lemon ½ cup fresh parsley ½ cup fresh dill ½ cup chives 1 cup mayonnaise 8 ounces full fat coconut milk 1 teaspoon onion powder 1 teaspoon garlic powder sea salt, to taste ground black pepper, to taste For the wings: 4 pounds chicken wings 3 tablespoons refined coconut oil 1 teaspoon sea salt, plus more to taste ¼ teaspoon ground black pepper For the buffalo sauce: ¼ cup refined coconut oil 6 tablespoons apple cider vinegar 1 teaspoon chili powder 4 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika ½ teaspoon smoked paprika ½ teaspoon ground black pepper ¾ teaspoon sea salt, or to taste cayenne pepper, to taste For serving: 6 carrots 6 stalks celery

Instructions

1. For the dressing: Juice the lemon and chop fresh herbs.

2. Combine all ingredients and mix well. Refrigerate until ready to use.

3. For the wings: Preheat oven to 400F. Set a wire rack inside a large rimmed baking sheet.

4. Melt coconut oil until liquid but not hot. Remove tips, and separate drumettes and flats.

5. Place wings, melted coconut oil, sea salt, and black pepper in a large bowl; toss to coat.

6. Arrange wings in a single layer on prepared rack.

7. Bake until cooked through and skin is crispy, about 45–50 minutes.

8. The chicken is cooked through when a meat thermometer is inserted (avoiding the bone) and reads 165F.

9. For the buffalo sauce: Melt coconut oil.

10. In a large bowl, whisk the sauce ingredients together.

11. For serving: Peel and cut carrots into 4 inch sticks. Slice celery lengthwise and cut into 4 inch sticks.

12. Toss wings in buffalo sauce. Serve immediately (no need to bake) with the dairy-free ranch dressing, sliced carrots, and celery sticks.