Paleo Oven-Baked Buffalo Wings
Why This Recipe Works
For this barroom classic, we set out to ditch the deep-fryer but still turn out wings with crunchy exteriors covered in a flavorful, spicy, paleo-friendly sauce. Patting the wings dry with paper towels helped to create a dry surface that crisped easily when roasted in a superhot oven; baking the wings on a wire rack let the rendered fat drip away. A quick stint under the broiler crisped the skin even further and ensured a flavorful char. As for the sauce, we used classic Frank’s RedHot as our base. A spoonful of honey provided depth and mild sweetness, while ghee, rather than butter, added richness to our oven-baked Buffalo wings.