Have you seen the amazing traditional recipe bundle that is for sale this week? If not you should check it out.
Today, I am sharing a recipe from my book Much Ado About Chicken, which is just one of 17 eBooks in the bundle. 17 books, 800 recipes, and only 14.97— it is pretty amazing. But, on to the recipe.
Since it is football season (someone had to tell me that… I so do not keep up with sports) I figured I would share my Buffalo Wings Recipe with you.
Wait, where are you going?
I know, I know, you have seen 1,000 recipes for buffalo wings, and as the season goes on you will probably see 1,000 more.
So, what makes mine unique? Bacon fat. I use a smaller amount of fat, that has a lot more flavor, and it is suitable for those who can not have dairy (like our family). Another change is lightly coating it in arrowroot powder instead of the traditional flour. Once again suitable for those with allergies to wheat, and it crisps up beautifully in the oven.
Lastly, I show you how you can skip the hot sauce, and make the buffalo sauce completely from scratch so you have complete control of the quality of ingredients, and the hotness of the sauce.
I almost forgot to mention– they are really good. Some of the best wings I have ever had!
Enough talking, here is the recipe.
(And do not forget to read about the Traditional Recipes Bundle, this is just 1 of over 800 recipes in it!)
- 4 lbs chicken wings pieces
- 1 Tablespoon salt
- 4-5 Tablespoons arrowroot
- Buffalo Hot Sauce
- 2 Tablespoons tomato paste
- ½+ teaspoon cayenne
- ¼ teaspoon Worcestershire or Coconut Amino Acids (optional)
- ¼ teaspoon garlic
- ½ teaspoon paprika
- 1 teaspoon honey
- ⅓ cup white wine vinegar
- 1 teaspoon garlic powder
- 4 Tablespoons reserved bacon fat (can use lard, butter, or refined coconut oil as well)
- 2 teaspoons onion powder
- ¼ cup water
- Mix together all the ingredients for the buffalo hot sauce in a small pot. I use ½ teaspoon cayenne for about medium heat, you can increase to taste. Heat until the sauce just begins to bubble and the fat is melted. Set aside.
- Preheat the oven to 450°. Prepare a sheet pan by lining with parchment paper.
- Dry the wings thoroughly with paper towels then place in large a bowl. Sprinkle on the salt and ¼ cup arrowroot powder. Toss to coat the wings. If the wings do not have an even, but light coat on them use 1-2 Tablespoons more arrowroot. Knock off excess arrowroot.
- Place the wings on a sheet pan, skin side up, and put it in the center of the oven. Bake for 40 minutes.
- Put the baked wings in a large bowl, pour sauce over, and toss to combine using tongs. Place the wings, skin side up, back on the sheet pan and put back into the oven for 7 minutes. Let the wings sit for 5-10 minutes before eating.