APP, ENTREE, SIDE DISH, DESSERT?
Buffalo chicken tenders
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
I had a lot of this in my pantry
Baking sheet with wire racks
WHO I MADE IT FOR?
Kelsey requested these chicken wings for the Alabama-Clemson game. I made them for a bunch of his guy friends. When I was talking about Whole30, someone said, “but I just watched you eat these breaded chicken wings?” and I got to say “A-HA! Everyone just ate coconut flour breaded chicken wings!” I used the cooking method from here.
These are similar to the breaded chicken tenders, but I liked them better and wanted to remember how I cooked the wings.
Coconut flour (1.5 cups)
Breading spices (~2 tablespoons, to taste, I used garlic salt, paprika, cayenne pepper but feel free to mix it up)
50 chicken wings
Hot sauce (1 cup, I used a mix of Frank’s original and Cholula)
Ghee (1/2 cup)
- Preheat oven to 400 °F.
- Combine coconut flour and spices of choice in ziploc bag. I separated mine into two gallon ziploc bags. Add chicken wings to bag(s) and shake until coated.
- On baking sheet with wire rack, line chicken wings allowing enough space between wings.
- Bake the wings for 25 mins. Take out, flip, and bake for another 25 mins.
- Meanwhile, make the sauce by combining the hot sauces and ghee. Whisk aggressively until combined.
- Once wings have cooked for 50 mins, take out and carefully dip them in the buffalo sauce and return to wire rack. Cook for an additional 7 mins. Serve with extra buffalo sauce on the side or feel free to toss in the sauce again if you like really saucy wings.
BOTTOM LINE: Great game day snack! Also great for crowds.