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 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.