Paleo Gluten Free Buffalo Chicken Wings

Total time1 hr 5 min

Prep time15 min

Cook time50 min

5.0

(17)

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Ingredients

4 servings

For the wings

2 lbs chicken wings, split into flats and drumettes, tips removed
1 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
1 tbsp neutral oil (such as avocado or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp apple cider vinegar
¼ tsp garlic powder

For serving

celery sticks, for serving (optional)
gluten free ranch or blue cheese dressing, for serving (optional)
Can be omitted
blue cheese dressing

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large sheet pan and lightly coat the rack with oil or nonstick spray.
2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the oil, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

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