Thursday, March 3, 2011

Hot Wings

Wings. They're a part of the chicken that I never fully appreciated until I started making my own. And I appreciate them even more now that I have discovered that Josh loves them! And he very rarely likes anything I make him. This recipe is quite simple, but allow enough time to trim the wings--it can be rather time consuming. If you can get them from a butcher who will trim them for you, it saves a whole lot of time. This recipe is a classic. The sauce is simply pastured butter and Frank's Original Cayenne Pepper Sauce. Be sure to use only the Original since the others contain non-paleo ingredients. We had wings for dinner so I made the full amount, but this recipe is easily scaled up or down depending on your needs.

Adapted from

5 pounds chicken wings, trimmed
1/2 cup Frank's Original Cayenne Pepper Sauce
1/4 cup pastured butter, melted
paleo ranch dressing

  1. Preheat oven to 425 degrees F.
  2. Rinse chicken and pat it dry with paper towels.
  3. Place chicken on a large, rimmed baking sheet and bake for 60-75 minutes or until the skin is browned and crispy.
  4. While chicken bakes, combine butter and hot sauce in a small bowl.
  5. Remove wings from oven and let cool slightly. Transfer wings to a large bowl. Pour hot sauce mixture over wings and toss to coat.
  6. Serve wings with carrot and celery sticks and paleo ranch dressing.

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