Paleo Buffalo Wings

By: Cassy Joy

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Paleo buffalo wings – I NEEDED them. Determined and hungry I went on a mission to devise my own paleo buffalo sauce. After hours of experimenting, I stumbled upon the perfect combination.

The wings are baked instead of fried. To be honest, I don’t miss the fried! I think the baked versions are tastier.

Buffalo sauce is traditionally made with cayenne, vinegar, and butter. I subbed coconut oil for the butter and added a few extra flavorings. The sauce will keep in a refrigerated sealed container so feel free to double the recipe to use for another time.

If you’re sensitive to spicy foods or feeding little ones, I recommend going easy on the cayenne and hot paprika until you find a combination that works for you.

Serve these delicious morsels alongside some celery sticks for a cool break from the heat.

Finger-licking GOOD.


paleo buffalo wings

ingredients for paleo buffalo wings seasonings

paleo buffalo wings pre cooked

coconut oil in a pan

seasonings and coconut oil in a pan

squeezing a lemon into the pan

paleo buffalo wings

paleo buffalo wings

paleo buffalo wings

paleo buffalo wings


Paleo Buffalo Wings

paleo buffalo wings
  • Author: Cassy
  • Total Time: 1 hour
  • Yield: 4 servings


Baked Chicken Wings:

  • 2 pounds chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Paleo Buffalo Sauce:

  • 3 tablespoons coconut oil
  • 3 tablespoons rice vinegar (or other form of white vinegar)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon hot paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium sized lemon, juiced
  • 1 teaspoon sea salt


Baked Chicken Wings:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Wash the chicken wings and pat dry.
  4. Sprinkle evenly with sea salt and cracked pepper.
  5. Bake at 400 for 45 minutes (time will vary – start watching after 40 minutes and bake until they start to look brown).

Paleo Buffalo Sauce:

  1. In a medium sized saucepan, melt the coconut oil over medium heat.
  2. Add the cayenne, hot paprika, garlic powder, onion powder, and salt. Stir until evenly combined.
  3. Squeeze in the lemon and add the vinegar.
  4. Take off heat and stir until evenly combined.
  5. Set aside or pour into a seal-able container for later use.
  6. Once the wings have cooled a little from the oven, put them in a gallon Ziploc bag and pour the buffalo sauce over. Seal the bag and shake for a good minute. This will evenly coat the wings. Pour into a bowl and serve!


Note: use a different kind of white vinegar instead of the rice vinegar to make them 21DSD compliant


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  1. JG says:

    MMmmmmmmm Good! And especially well with a well paired favorite beverage….Another great set of photos – Kudos!

  2. Rick says:

    Delicious recipe! Totally scored with the fam. Any hints on how to keep the wings from sticking to the foil?

    1. fedandfit says:

      Rick, I’m so glad you and your family liked the wings!! You could try non-stick foil, lightly rub the wings with some extra virgin olive oil, or rub with melted virgin coconut oil. Happy to help further if those options don’t cut it!

    2. Debbie says:

      I used a cooling rack for cookies inside my pan and sprayed that with cooking spray.

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  4. Joy Cadiz says:

    My extremely picky 11 year old went NUTS over these. Thank you:)

    1. fedandfit says:

      I’m so glad!! Thank you!

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  6. Sara says:

    These look amazing! But I was wondering if there is a strong coconut flavour to them? I’m picky with coconut and I don’t think I’d like a strong taste of it in chicken, but I can’t eat dairy.

  7. These were AMAZING!! Thanks for such an easy and tasty recipe! Even my hubby approved and I didn’t think I’d get it past him 😉 I doubled the batch so I could make more and am glad I did because I almost ate them all.

    1. Cassy says:

      Oh I’m so thrilled that you liked them! They’re a staple in our house, too.