Crispy Baked Buffalo Wings
I literally cannot think of a better way to say “Happy New Year!” than with this most special, important, tasty, crispy, healthy, make-husband-happy recipe for crispy baked buffalo wings!
BEHOLD! The one and only, crispy baked buffalo wings. Once upon a time, I made a Paleo buffalo sauce and posted the recipe here on the blog. It accompanied some chicken wings and people went NUTS. Nuts, I tell you! I literally can’t go to a family gathering without someone saying that they “decided to try a recipe from that blog of yours?” …and… “well, I came across these buffalo wings?” …and… “let me tell you, if that is ‘PALL-E-O,’ then sign me up” … “I’ve never enjoyed buffalo wings so much!” … “my husband [chuckling] didn’t even know they were healthy!”
Encounters like that warm my heart more than I can possibly describe.
Although I personally adored the buffalo sauce, too, I thought the chicken wings needed work. I wanted something more …something, crispier.
I took to my kitchen and experimented like I was learning how to make a Paleo-friendly pie crust (which requires LOTS of trials and errors). Austin thought he’d died and gone to heaven because for almost a week straight, he got hot, delicious, and “almost perfect” crispy baked buffalo wings.
One day, the stars aligned and a lightbulb blinked bright above my head.
“More time in the oven!”
Is it possible that something so simple could be the cure? We’re taught NOT to over-cook meat, especially chicken, but could this be the answer? Is there enough fat in the chicken wing to keep the meat moist and delicious? (sorry I said moist)
The (slightly) abridged version of this story ends with a resounding YES. No breading needed. No special egg wash. You just need to pop those babies in the oven and then go fold laundry, make a flaky Paleo pie crust, or walk the dog. They need to bake for about ONE WHOLE HOUR. I know that sounds like a lot, and yes, you should probably check in on them after about 45 minutes to make sure your oven isn’t over-achieving on the heat index, but that’s what it takes to create the crispiest, dreamiest, “may I have anotha?” buffalo chicken wing.
I hope you enjoy, my friends!


These buffalo chicken wings are made crispy without breading or frying thanks to baking at a high temperature which yields crispy skin and moist chicken. After baking they are tossed in a homemade Paleo buffalo sauce!
Ingredients
- 1 pound chicken wings
- 1 + 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons virgin coconut oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Wash and pat dry each chicken wing. Dust evenly with ½ teaspoon of the sea salt plus the ground pepper. Bake at 400 F for approximately one hour, or until golden brown and the skin is hardened when you touch it.
- While the chicken is baking, make the buffalo sauce in a small sauce pan over the stove. Whisk the coconut oil, vinegar, lemon juice, cayenne, paprika, garlic powder, onion powder, and remaining 1 teaspoon of sea salt together. Let it simmer for 5 minutes then remove from heat. Whisk again just before using.
- When the chicken comes out of the oven, let them rest for 5 minutes then place in a large bowl and pour the buffalo sauce over. Stir and combine until each wing is evenly coated.
- Serve alongside celery sticks and homemade ranch.
Recipe Notes
Tips: Note that if you make more than 1 pound of chicken wings at a time, you may need to adjust the cooking time in order to get the correct crispy texture. Any leftovers will keep refrigerated in an airtight container for up to 5 days.
Program Compliance: Fed+Fit, 21-Day Sugar Detox, Whole30, GAPS
Cannot wait to try this! Will be perfect for the College NC and the Super Bowl while doing Whole30!!
Yes! I totally agree Brooke! I am going to make these for the Super Bowl, but might have to make them before then as that seems like a long time 🙂
These look amazing! Do you turn them halfway through their time in the oven? Thanks!
Hi Carmen! You shouldn’t need to flip them, but feel to if you want. You can also put them on a cookie drying rack so the heat can get the top and the bottom of the wing!
These wings were amazing! I made them for the Superbowl, and my boyfriend commented that they were the BEST wings he’d ever had! Thank’s for all of the fabulous recipes, Cassy!
These are (were – ) amazing! My daughter cooked up a batch for me to enjoy during the Super Bowl. Just the right amount of kick without all the gooey mess of sauce. BTW – does anyone have the nutrient value (fat, protein, carbs, etc.) for this recipe?
These were amazing but I had about 2.5 lbs of wings so I adjusted the time but how do you adjust the sauce reciepe, thanks soooo good tho