Paleo Buffalo Wings with Ranch Dipping Sauce

22 Sep

GAME DAY!  Who doesn’t love buffalo wings with their football?  John took care of the wings while I came up with a paleo ranch sauce to dip them in 🙂  Um, yeah, devoured.  Quickly.

Paleo buffalo wings with paleo ranch dipping sauce

Paleo buffalo wings with paleo ranch dipping sauce

Ingredients:

Wings

18 chicken wings

6 oz. Frank’s Red Hot (Read the label: aged cayenne red peppers, distilled vinegar, water, salt, natural flavor, and garlic powder…its paleo!)

6 oz. Earth Balance soy free buttery spread or coconut oil

Paleo Ranch

1/2 cup of a 6 oz container of So Delicious PLAIN coconut milk yogurt mixed with 1 tsp. lemon juice

1 cup paleo mayonnaise

1/4 cup fresh flat leaf parsley, finely chopped

2 tsp. dried dill weed

1 tbl. fresh chives, finely chopped

1/2 tsp. pepper

1 clove garlic

1/4 tsp. kosher or sea salt

3/4 tsp. apple cider vinegar

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 tsp. lemon juice

Method:

Preheat oven to 500°F.  Place wings in an even layer over two cooling racks, each on top of a baking sheet.  Bake the wings at 500°F for 20 minutes.  Remove one tray of wings from the oven. Turn on the broiler, place one tray of wings on the top rack of the oven and broil wings for 2 1/2 minutes.  Remove and repeat with other tray of wings.   For the buffalo sauce, melt earth balance or coconut oil and mix 1:1 with Frank’s Red Hot (original).  Toss the baked and broiled wings with the Frank’s Red Hot sauce.  For the ranch, first add the lemon juice to the coconut milk yogurt and mix well to combine.  Mince your garlic and then using the blade of your chef’s knife smash the salt through the garlic to form a paste.  Mix the garlic paste, lemon juice coconut milk yogurt, and all other ranch ingredients together.  Extra ranch can be stored in an air tight container in the refrigerator (no more than one week) and can be used for salads or more wings!

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