Buffalo Wings with Herb Ranch Dressing
10
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Buffalo Wings
3 lb
whole chicken wings
Jump
c
melted ghee, grass-fed unsalted butter, or coconut oil
Jump
1 ½ tsp
fine sea salt
Jump
1 tsp
cayenne pepper
Jump
½ c
pepper sauce
Jump
2 tsp
white wine vinegar
Jump
Herb Ranch Dressing, for serving
Jump
5
carrots, peeled and cut into sticks, for serving
Jump
5
ribs celery, cut into sticks, for serving
Jump
Herb Ranch Dressing
1 c
mayonnaise
Jump
½ c
full-fat coconut milk
Jump
¼ c
fresh flat-leaf parsley, chopped
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2
cloves garlic, crushed
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2 tbsp
chopped fresh chives
Jump
2 tbsp
chopped fresh dill
Jump
4 tsp
freshly squeezed lemon juice
Jump
½ tsp
onion powder
Jump
½ tsp
fine sea salt
Jump

Cooking healthy and wholesome meals for guests and special occasions has never been easier with Danielle Walker’s Against All Grain Celebration.

These crispy and spicy Buffalo wings are free from heavy batters and breading and are delicious when dipped in a cool ranch dressing. Most traditional wings are served with blue cheese dressing, but for a dairy-free option, this dressing really satisfies the need for a cool, tangy dip.

The type of pepper sauce you use is important. A lot of hot sauces have hidden ingredients and can contain gluten, so I love to use the Arizona Pepper’s Jalapeño Pepper Sauce or a classic Frank’s RedHot, which you can find at a lot of health food stores or online. A cayenne, habanero, or jalapeño sauce will work, but each has a different level of spiciness, so choose one that suits your taste. When checking the labels, look for simplicity: peppers, vinegar, and salt.

Directions

Buffalo Wings
  1. Preheat the oven to 400°F.
  2. Allow the wings to sit at room temperature for 30 minutes. Remove the tips from the wings and reserve for chicken stock, if desired. Separate the wings at the joint. In a bowl, toss the wing parts with 3 tablespoons of the melted ghee, 1 teaspoon of the salt, and 1⁄2 teaspoon of the cayenne. Arrange the chicken on a wire rack set over a rimmed baking sheet. Bake for 35 to 40 minutes, until crisp, turning the wings over halfway through.
  3. Meanwhile, prepare the wing sauce by combining the pepper sauce, the remaining melted ghee, the vinegar, the remaining 1 teaspoon salt, and the remaining 1⁄2 teaspoon cayenne. Toss the wings in the sauce and serve immediately with the dressing and carrot and celery sticks on the side.
Herb Ranch Sauce
  1. Combine the mayonnaise, coconut milk, parsley, garlic, chives, dill, lemon juice, onion powder and salt in a bowl. Whisk together until well combined. Serve immediately or store in an airtight container in the refrigerator for up to 5 days

Reprinted with permission from Danielle Walker’s Against All Grain Celebration, copyright © 2016 by Danielle Walker, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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