The other day a cooking video came across my Facebook news feed of baked buffalo wings. They looked delicious, but full of things I wouldn't eat so I set out to recreate them in my own kitchen! These boneless wings are grain free and dairy free but won't leave you longing for the less-than-awesome version. They're also low carb for those of you who eat low carb or keto, and cheap and easy for those busy weeknights.
Even better, they reheat like the all-stars they are!
You'll definitely want to make these for your next party, potluck, gathering, or simply for dinner. Enjoy!
4 chicken breasts, cut into medium size pieces
2 c blanched almond flour
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp course black pepper
1/4 tsp paprika
1/4 c ghee
1/2 c buffalo sauce or Frank's Red Hot Sauce
Preheat oven to 400 degrees and cover a cookie sheet with parchment paper. In small sauce pan, mix ghee and hot sauce on medium low heat until combined. Pour sauce in large mixing bowl and set aside to cool. On a plate, whisk egg and set aside. On second plate, whisk almond flour, garlic powder, sea salt, pepper, and paprika and set aside. Coat chicken pieces in egg mixture then place in bowl with buffalo sauce. Continue that until all chicken is in the bowl. Using tongs, mix the chicken in the sauce until everything is evenly coated then use the tongs to remove the chicken and coat in almond flour mix. Place the coated chicken on cookie sheet. Bake the chicken pieces for 25-30 minutes or until the chicken is cooked through and edges are golden brown. Serve with greens and Primal Kitchen ranch.
To reheat, place in oven and heat at 400 degrees for 5-7 minutes. This will help them return to crispy texture and not get soggy.
If you make these, I want to see! I love seeing recipes come to life in other people's kitchens. You can send me a photo or tag me on Facebook at @lemonandfig or on Instagram at @_lemonandfig!