Written By: Jessica DeMay
70 CommentsThis post may contain affiliate links.
Jump to Recipe
These Baked Buffalo Chicken 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 onesheet 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.
Baked Chicken Wings
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. I like to buy it on Thrive Market for a really good price.
Also be sure to check out my lemon pepper chicken wings for a fun, new flavor and my paleo buffalo chicken meatballs.
These baked buffalo chicken wings arejuicy, 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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Baked Buffalo Chicken Wings
Author:Jessica DeMay
Prep Time:10 minutes minutes
Cook Time:45 minutes minutes
Servings:6 servings
Course:Appetizer
Cuisine:American
Diet:Gluten Free
Ingredients
- 2 ½ pounds chicken wings
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 2 teaspoons garlic powder
- ¼ cup ghee
- ½ cup Frank's Original Red Hot
Instructions
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.
See AlsoWhole30 Caesar SaladAdd 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.
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
Reader Interactions
Leave a Comment
70 Comments
Teresa says
These are the best damn wings I have ever had!!! I actually had to come print out the recipe again because I have used it so much.
Reply
Jessica DeMay says
Thanks, Teresa!
Reply
Linda Schmidt says
I noticed in the recipe you have 1/4 cup ghee , what is that? I'm from Canada & I've never heard of it before, is it a type of flour?
Reply
Jessica DeMay says
Hi Linda- it's clarified butter that has a higher smoke point. It also has the casein and lactose removed. You can search for homemade versions.
Reply
Audrey says
How long should they be baked if using boneless chicken?
Reply
Jessica DeMay says
Hi Audrey- I really wouldn't recommend that. But I guess it depends on the size of the pieces. If you're doing bite size pieces then only mayne 12 minutes.
Reply
