Crispy Paleo Buffalo Chicken Wings

Crispy Paleo Buffalo Chicken Wings

These wings are easy to make, and work well for lunch, dinner, or a party.

Category Dinner, Lunch, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Jon Gilson


  • 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

  1. Preheat your oven to 475 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Place a wire rack on the baking sheet.
  4. Spread your chicken wings on the wire rack in a single layer.
  5. Sprinkle liberally with kosher salt.
  6. Bake for 30 minutes on the center oven rack.

Stage 2: Second Bake

  1. Remove wings from the oven, flip, and sprinkle liberally with kosher salt.
  2. Bake for an additional 25 minutes on the center oven rack.

Stage 3: Broil, Sauce, and Serve

  1. Turn off the “bake” function of your oven and turn your broiler on high.
  2. Broil wings for 3 minutes on the top oven rack.
  3. Remove wings from the oven and flip.
  4. Broil an additional 3 minutes.
  5. 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).
  6. Add about half the wings to the sauce bowl and coat, plate them, and then coat the rest.
  7. Serve a la carte or with your favorite WLC-compliant dip, carrots, and celery sticks.

Recipe Notes

Don't forget to make your dip: WLC-compliant Dump Ranch Dressing