On medium heat in a saucepan, melt your butter (or ghee) and then add in the hot sauce, vinegar and Worcestershire (if you’re adding it, if not, try adding a little more hot sauce instead)
Stir all your liquid ingredients until bubbling for about 2-3 minutes. Then add in all your seasonings (save the arrowroot until the very end though). Whisk together until bubbly for 2-3 minutes. Then turn your heat on low.
Combine your arrowroot and water together to make a slurry. Once it is thoroughly combined (ain’t nobody got time for clumps), make sure your buffalo sauce is no longer bubbling then add it into the sauce and whisk together. Then allow the sauce to thicken on low heat for 3-4 minutes. (Note: the sauce will likely separate a bit once it start to cool, but just heat it back up before drizzling over the wings and it will be perfectly delicious!)
I used the 1lb. bag of frozen wings from Trader Joes and they turned out great! Plus, they are very cost efficient if you’re expecting a large crowd! To defrost them, I put the bag in warm water for 20 minutes and they were good to go!
Meanwhile, preheat your oven at 425 degrees.
Once the wings are thawed, place them on a lined baking sheet. Don’t crowd the wings. Give those little flappers enough space to crisp up!
Place the pan in the oven for 35 minutes.
After 35 minutes, remove the pan from the oven and go ahead and turn up the oven to 450 degrees. Then brush the buffalo sauce you just made all over them. Carefully flip them over on the other side, brush them with sauce again. Then you will place them back in the oven for 10 minutes at 450 degrees.
Final step is to take them out of the oven again, brush them one last time with the buffalo sauce (no need to flip them again) and then place them back in the oven for 6 minutes.
Remove, brush with the remaining sauce and serve with your favorite dipping sauce that's also Whole30 compliant. Personally, I enjoy the Tessemae's ranch!
xoxo Ashley
Ingredients
Directions
On medium heat in a saucepan, melt your butter (or ghee) and then add in the hot sauce, vinegar and Worcestershire (if you’re adding it, if not, try adding a little more hot sauce instead)
Stir all your liquid ingredients until bubbling for about 2-3 minutes. Then add in all your seasonings (save the arrowroot until the very end though). Whisk together until bubbly for 2-3 minutes. Then turn your heat on low.
Combine your arrowroot and water together to make a slurry. Once it is thoroughly combined (ain’t nobody got time for clumps), make sure your buffalo sauce is no longer bubbling then add it into the sauce and whisk together. Then allow the sauce to thicken on low heat for 3-4 minutes. (Note: the sauce will likely separate a bit once it start to cool, but just heat it back up before drizzling over the wings and it will be perfectly delicious!)
I used the 1lb. bag of frozen wings from Trader Joes and they turned out great! Plus, they are very cost efficient if you’re expecting a large crowd! To defrost them, I put the bag in warm water for 20 minutes and they were good to go!
Meanwhile, preheat your oven at 425 degrees.
Once the wings are thawed, place them on a lined baking sheet. Don’t crowd the wings. Give those little flappers enough space to crisp up!
Place the pan in the oven for 35 minutes.
After 35 minutes, remove the pan from the oven and go ahead and turn up the oven to 450 degrees. Then brush the buffalo sauce you just made all over them. Carefully flip them over on the other side, brush them with sauce again. Then you will place them back in the oven for 10 minutes at 450 degrees.
Final step is to take them out of the oven again, brush them one last time with the buffalo sauce (no need to flip them again) and then place them back in the oven for 6 minutes.
Remove, brush with the remaining sauce and serve with your favorite dipping sauce that's also Whole30 compliant. Personally, I enjoy the Tessemae's ranch!