We eat these crispy baked chicken wings every Wednesday and we never tire of them! They’re crispy, easy to make, and are gluten free, Paleo, Whole30 & Keto-friendly!
Chicken Wings
We eat these crispy baked chicken wings every week for ‘Wednesday Wing Night’ at our house and we absolutely LOVE it!!! The tradition originally started because wings are super easy to make after I get groceries on Wednesdays and it has now turned into a family tradition that we can’t get enough of! I keep thinking my family will get tired of it but we still look forward to it every Wednesday. They are crispy, easy to make, and you can adjust the sauce to your liking.
Usually chicken wings are made crispy by breading and deep frying, but I’m going to show you how to make crispy chicken wings in the oven without breading! Since we’re making them naked (leaving off the breading!), it makes them low-carb, Paleo, Whole30, and Keto – WooHoo!!! But I promise you, even though they’re baked they’re just as crispy and delicious!!! Let’s get started:
Steps for Easy Baked Chicken Wings
Chicken Wings:
Place the chicken wings on a greased broiler pan. The broiler pan is must to get the wings crispy! If you don’t have a broiler pan, simply place a cooling rack inside of a baking sheet. The wings need the excess juice to drain and the air to circulate all around them or they won’t be crispy – so don’t skip this step!
Bake at 450 degrees for one hour, or until they start to crisp up.
Flip the wings over and bake an additional 15 to 20 minutes, or until nice and crispy. If they’re not crispy after 20 minutes, turn the oven to broil and allow to broil 3 to 5 minutes. They can burn easily on broil so watch them carefully. When they’re done cooking, place them in a large mixing bowl and set aside.
Buffalo Sauce:
For the buffalo sauce, combine 1/2 Cup of Franks Red Hot, 1/4 Cup Butter (can use non-dairy or ghee), and steak seasoning. For a milder sauce, add more butter. And please, don’t substitute the Franks! I’ve tried other brands and they just aren’t the same!
Bring the sauce to boil and allow to bubble about 30 seconds.
Pour the buffalo sauce over the wings and toss to combine. Serve hot with Ranch Dressing and enjoy wing night!!!
Tips For Perfect Crispy Buffalo Wings
- For these to be crispy, they must be made on a broiler pan. If you don’t have a broiler pan, simply place a folded cooling rack on a baking sheet.
- To make the hot wings spicier, add more Franks Red Hot. To make them milder, add more butter.
- Feel free to use Ghee or Non-dairy butter for Whole30 or if you are dairy free.
- Please don’t substitute the Franks Red Hot! I’ve tried these with other brands and it’s just not the same.
- If you prefer BBQ Wings over buffalo wings, I’ve included BBQ Wing Sauce instructions below also.
Crispy Hot Wings {Paleo, Whole30, Keto, Dairy Free}
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Ingredients
- 4 Lbs. Chicken Wings can be frozen or thawed
Buffalo Sauce:
- 1/2 C Franks Hot Sauce do not substitute
- 1/4 Cup Ghee or Non-Dairy Butter or to taste (the more butter the milder the sauce)
- 1 Tbsp. Montreal Steak Seasoning or steak seasoning of choice
Instructions
- Preheat oven to 450 degrees.
- Line the bottom of a broiler pan (or place a cooling rack over a baking sheet) with foil and grease the top with coconut oil, olive oil, or oil spray.
- Evenly spread the wings in the pan.
- Bake for 1 hour or until nicely browned. Flip over.
- Bake an additional 15 - 20 minutes. If wings are not browned yet, turn oven to broil and broil until crispy, 3-5 minutes. Watch carefully as they can burn easily on broil.
- Once wings are nicely browned and crispy, place in a large mixing bowl and toss with the sauce.
Sauce:
- In a small saucepan, mix together all the sauce ingredients of your chosen flavor. Heat over medium heat until it reaches a boil and allow to bubble around 30 seconds. Pour the sauce over the wings and toss to coat.
- Serve immediately.
Notes
Nutritional information is approximate and may vary.
Pin Crispy Baked Chicken Wings For Later
Marla
January 30, 2017 at 2:10 pmHI Cassidy,
Looks and sounds so tasty.Thanks for sharing on Real Food Fridays. Pinned!
Cathy S.
October 22, 2016 at 7:08 pmHello! Thank you for the recipe. It looks delicious! Curious about the cook time. Is it really an hour at 450 degrees? That seems long for that high of an oven. Thank you.
Cassidy
October 24, 2016 at 1:15 pmHi Cathy! Yes the cook time is correct, I cook them for an hour before turning them over 🙂
-Cassidy
Grace Allen
October 21, 2016 at 1:33 pmWould u please help me find a substitute for almond flour for baking and combining with coconut flour? My daughter is highly allergic to almond anything!
I would genuinely appreciate it.
Cassidy
October 21, 2016 at 6:49 pmHi Grace Allen, I’m sorry to hear your daughter is so allergic to almonds 🙁 The only substitute I know of for almond flour is sunflower seed flour, but I have never tried it myself. If you are grain free another option is Otto’s Cassava flour but it works more like traditional wheat flour and cannot be substituted for almond flour. I did a review of it on my nut free pancake recipe post. I help this helps at least a little bit!
-Cassidy