GLUTEN-FREE | PALEO
This recipe is exactly how I like to cook. It’s simple, made with real ingredients, and tastes like it’s waaay less healthy than it actually is. This recipe comes from my boyfriend’s friend’s mother, Jamie, who I’ve never met, but this recipe makes me believe we’d be friends.
I love these wings for many reasons. First, they’re baked, so they aren’t gut bombs like traditional wings. They also aren’t drenched in some sugary/processed sauce — the sauce is made of grass-fed butter, Frank’s, Tabasco, fresh lemon juice, and some spices. The resulting flavor isn’t so straight-up buffalo — it’s well-balanced, with a nice kick. Finally, the wings are baked in the sauce so they’re super crispy on the outside and deliciously juicy on the inside. Mmmm. Eat them with a dipping sauce of choice and some celery and carrots. Enjoy.
- 3 lbs. chicken wings
- 1/2 c grass-fed butter (I use Kerrygold)
- 6 Tbs Frank’s Hot Sauce
- 1/4 c lemon juice
- 2 Tbs Tabasco sauce
- 2 tsp oregano
- 1 tsp dried basil
- 1/2 tsp each of marjoram, garlic salt, rosemary, and thyme
- In a small saucepan, melt the butter with the Frank’s and tabasco over low heat. Stir in the spices, and simmer for 30 minutes to an hour.
- Preheat oven to 400. Lay the chicken wings in a glass Pyrex, and cover with the sauce. Be sure the sauce is coating the wings entirely, then place in the oven. Bake for about an hour and a half (probably more), flipping the wings every 30 minutes until they’re crispy.