These Baked Buffalo Wings are crisp, double-dipped, and so delicious! Whole30, Paleo, gluten free, dairy free and just as good as fried ones.
Chicken wings are the ultimate game-day food! Hand held, small enough that you can justify eating a ton, and so flavorful. My version uses ghee instead of butter, making them paleo and Whole30- you will love them with ghee!
This recipe makes about 26-28 wings, enough to feed about 8 people as an appetizer or 2-3 as a meal. They fill one sheet tray perfectly, so they would be easy to double if you're planning for a large crowd. Just fill up another tray and double the sauce.
These are baked which makes them easy and there's not a lot of hands-on time. It also means less of a mess! I bake them on a sheet tray covered in foil for easy clean up. I place a wire rack (like a cooling rack for cookies) on the tray so both sides cook and the bottom isn't soggy. Once they bake they get tossed in the sauce and then baked again. I like to do that twice to really make sure each wing fully coated in the saucy goodness. It's a little extra work, but totally worth it!
I specifically use avocado oil on these because of it's high smoke point. Cooking them at 400° is no problem and I know the oil won't burn. I got some questions about avocado oil in my Baked Fries post so HERE is where I buy mine for a really good price.
Now that I made this classic flavor, I can't wait to try more flavors!
These wings are juicy, crispy, a little garlicky, buttery, with just a touch of heat. They are pretty messy, so keep some napkins near by. I serve them with my Ranch- it's a classic combination!! Enjoy!
Baked Buffalo Chicken Wings
- Preheat the oven to 400° and line a sheet tray with foil. Place a wire rack on top of the cookie sheet.
- Place the wings in a large bowl and pat dry with paper towel. This will ensure crispy wings.
- Add the oil, salt, and garlic powder and toss until evenly coated.
- Place the wings on the wire rack, skin side up.
- Bake for 40 minutes.
- During the last 10 minutes of baking make the sauce.
- In a sauce pan, mix the ghee and red hot until combined. I like to use a whisk for this to help it mix.
- Once wings are done, coat them in the sauce and place back on the wire rack. Tongs work best for this.
- Bake for 5 more minutes and repeat that process one more time.
- Serve with ranch, celery, and carrots if desired.