These yummy, party-friendly chicken wings and ranch dip are amazing (and amazingly dairy-free and paleo-friendly). Kids and die-hard chicken wing fans love these. Enjoy!
Paleo Buffalo Wings With Dairy-Free Ranch Dip
These crispy baked wings are a party and game-day favorite.
For the Chicken Wings
- 1½ pounds chicken wings
- 3 tablespoons coconut oil
- 1 teaspoon coarse sea salt
- ½ teaspoon cayenne pepper
- ¼ cup Franks Red Hot sauce or other hot sauce of your choice (check the label for additives and preservatives)
- Carrots & celery
For the Dairy-Free Ranch Dip
- ½ cup avocado mayonnaise
- ¼ cup coconut milk
- 1 garlic clove (crushed)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 2 teaspoons lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
Preheat oven to 400 degrees F.
Make the dip by whisking together all the ingredients. Refrigerate until the wings are ready.
If the wings aren’t separated, remove the tips then separate the wings at the joint. Pat dry with paper towel (this helps make them crispier).
Toss the wings with 2 tbsp. coconut oil, ¾ tsp. sea salt and ¼ tsp. cayenne.
Arrange the wings on a wire rack set over a baking sheet, and bake for 35–40 minutes, turning over halfway through.
Make the wing sauce by whisking together the hot sauce, 1 tbsp. coconut oil, ¼ tsp. sea salt, and ¼ tsp. cayenne.
Toss the wings in the sauce and serve immediately with the ranch dip and carrots and celery on the side.