In the year 2006 B.W.L.C. (that’s “before Whole Life Challenge”) I had a bit of an issue with chicken wings.
(And if I’m honest, Trader Joe’s wine.)
I’d order a bunch of takeout wings, quaff a bottle of red, and generally descend into a buffalo sauce-driven coma. And then I’d pay for it, because Two Buck Chuck and sugar-filled wing sauce is the world’s most effective hangover recipe.
In an effort to re-live the bliss without the hangover, I began looking for some new personal wing-cooking tech, a way to get all that crispy delicious goodness without calling someone with a vegetable-oil-filled deep fryer.
Alas, there were some slight missteps in my journey, 80% solutions that I pretended were good enough (but really weren’t), usually a combination of slow cooking and broiling that led to too-soggy wings. And then came a wedding gift of Paleo Perfected, a book from America’s Test Kitchen, which changed everything.
I cribbed their technique of twice-baked chicken wings — and the result, these crispy paleo buffalo chicken wings, was stellar.
Crispy Paleo Buffalo Chicken Wings
These wings are easy to make, and work well for lunch, dinner, or a party.
- 4 lbs chicken wings first and second wing sections
- 1/4 cup Kerrygold grass-fed butter, melted
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- Kosher salt
Stage 1: Preparation and First Bake
Preheat your oven to 475 degrees.
Line a baking sheet with aluminum foil.
Place a wire rack on the baking sheet.
Spread your chicken wings on the wire rack in a single layer.
Sprinkle liberally with kosher salt.
Bake for 30 minutes on the center oven rack.
Stage 2: Second Bake
Remove wings from the oven, flip, and sprinkle liberally with kosher salt.
Bake for an additional 25 minutes on the center oven rack.
Stage 3: Broil, Sauce, and Serve
Turn off the “bake” function of your oven and turn your broiler on high.
Broil wings for 3 minutes on the top oven rack.
Remove wings from the oven and flip.
Broil an additional 3 minutes.
While wings are broiling the second time, create the sauce by whisking melted butter and RedHot together in a bowl that will hold all of your wings (I used a 3.5-liter bowl).
Add about half the wings to the sauce bowl and coat, plate them, and then coat the rest.
Serve a la carte or with your favorite WLC-compliant dip, carrots, and celery sticks.
Don't forget to make your dip: WLC-compliant Dump Ranch Dressing