These crispy and spicy Buffalo wings are free from heavy batters and breading and are delicious when dipped in a cool ranch dressing. Most traditional wings are served with blue cheese dressing, but for a dairy-free option, this dressing really satisfies the need for a cool, tangy dip.
Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography credit: Erin Kunkel © 2016
Available for purchase on Amazon.
- 3 pounds whole chicken wings
- 1/3 cup melted ghee, grass-fed unsalted butter or coconut oil
- 1½ teaspoons fine sea salt, divided
- 1 teaspoon cayenne pepper, divided
- ½ cup gluten-free pepper sauce
- 2 teaspoons white wine vinegar
- Herb ranch dressing, for serving
- 5 carrots, peeled and cut into sticks, for serving
- 5 ribs celery, cut into sticks, for serving
Preheat the oven to 400° F.
Allow the wings to sit at room temperature for 30 minutes. Separate the wings at the joint. In a bowl, toss the wing parts with 3 tablespoons of the melted ghee, 1 teaspoon of the salt and ½ teaspoon of the cayenne. Arrange the chicken on a wire rack set over a rimmed baking sheet. Bake for 35 to 40 minutes, until crisp, turning the wings over halfway through.
Meanwhile, prepare the wing sauce by combining the pepper sauce, remaining melted ghee, vinegar, remaining ½ teaspoon salt and remaining ½ teaspoon cayenne. Toss the wings in the sauce and serve immediately with the dressing and carrot and celery sticks on the side.
Make it ahead: To save on prep time, make the dressing and the wing sauce the day before the game and store them in airtight containers in the refrigerator. Reheat the sauce in a saucepan over low heat before tossing in the wings.