Whole 30 Buffalo Fried Chicken Wings

November 1, 2017 Comments Off on Whole 30 Buffalo Fried Chicken Wings

Football season is the best, but let’s be honest, it’s not because I love sitting on the couch for 8 hours a day watching games.  I’m 100% in it for the eats.  I can become a fan of just about anything if there are copious amounts of finger foods involved. And even though my alma mater waited until this year to show some talent (go Cyclones!) their tailgating scene has been a success for decades.  Today’s post is to remind you that even though you may be on a Paleo/Whole30 schedule, it doesn’t mean you can’t partake in the fun!

In living with my boyfriend Will, I know that football Sundays are sacred. It’s become a mutual understanding that he can cozy up on the couch while I spend my time in the kitchen (my sacred space) to fix us up some football food to enjoy together. These Buffalo Fried Chicken wings are one of our favorites; not much of a surprise, though, as just about anything with ‘buffalo’ & ‘fried’ in the title is likely to be tasty. A perfect, classic standby to enjoy during any big game. Will’s beloved Broncos may be a miss this season, but a plate of tasty buffalo wings is always a hit!

For all my Whole30-ers out there: this Sunday grab yourself a Lacroix Mocktail, whip up some Buffalo Fried Chicken Wings, and you’ll be enjoying football gamedays faster than you can yell “Go Sports!”

 

Whole 30 Buffalo Fried Chicken Wings

Ingredients

  • Wings
  • 1 1/2- 2 lbs chicken winglettes
  • 4 Tbsp tapioca starch or arrow root powder, tbsps used separately
  • 1 C almond flour
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 2 Tbsp coconut milk
  • 1/2 C coconut oil
  • Buffalo Sauce
  • I use Tessemae's Buffalo Sauce - Whole30 approved
  • If you want to make your own try this recipe from Real Food RDS

Instructions

  • First Preheat oven to 375 degrees
  • Next Place winglettes in bowl & coat with 2 Tbsp of tapioca starch or arrowroot flour.
  • Next Create your dipping stations. In a shallow dish combine almond flour, remaining 2 tbsp tapioca starch/arrowroot powder, onion & garlic powder, salt & pepper. In a seperate dish, whisk together 2 eggs & coconut milk.
  • Next Before coating your wings, place a medium- large dutch oven over medium heat. Add 1/2 C. coconut oil to pan & allow to melt & heat. you want the oil to be hot enough for frying.
  • Next Set out a wire rack or tray. Dip wings in egg mixture, letting excess drip off; next dredge in the almond flour mixture, pressing gently to adhere coating. Place chicken on wire rack.
  • Next In batches, fry chicken wings in the coconut oil. About 2 minutes per side, removing & placing back on the wire tray.
  • Next Place wire tray on a baking sheet & bake wings in oven for 8-10 minutes or until cooked through (internal temp of 165 degrees). Flip halfway through.
  • Last Remove wings from oven & brush with buffalo sauce. Serve with Whole30 Approved dump ranch
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