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–+ servings
Baked hot wings with paleo dipping sauces from Recipe Renovator | Gluten-free, paleo, low-sugar, low-carb, gluten-free, low-sodium. Oh, and easy!

Baked hot wings with paleo dipping sauces for #gameday

Healthy up your wings with this easy, crispy version plus tasty sauces!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 12 servings

Ingredients
  

  • 3 pounds chicken wings drummettes, pastured
  • 1/4 cup coconut flour (28 g)
  • 1/4 cup tapioca flour also called tapioca starch (30 g)
  • 1 tsp smoked salt
  • 1 tsp garlic powder

Instructions
 

  • Preheat oven to 425F/220C/gas mark 6.5.
  • Line two rimmed baking sheets with parchment paper or foil. Spray or oil wire racks and set on the baking sheets (they usually fit inside the sheets, one overlapping the other).
  • Whisk everything but the chicken together in a large bowl with a snap-top lid. Or put in a one-gallon zip-top bag, seal, and shake to mix.
  • Add the wings to the breading and shake well to coat.
  • Use tongs to move the wings to the prepared racks, leaving a little space between them. Spray the tops (if desired) with coconut oil or olive oil spray.
  • Bake 18 minutes, then use tongs to flip over.
  • Bake 17 minutes until golden on top. Flip over and if not brown enough, spray with oil and then bake another 2-3 minutes.
  • Serve with dipping sauces. I used Tessemae's Zesty Ranch (straight) and their mild Buffalo sauce whisked about half and half with Just Mayo.