Best Buffalo Wings

Tuesday, January 12, 2016 Alanna Figueira 10 Comments



After you make these wings you will never order buffalo wings from anywhere again. Ever.  I'm big on buffalo wings, let's be honest they're the only good thing about football season, that and the free day drinking pass.  These are crispy and the super simple sauce is spicy and buttery and amazing.  I make them and leave them plain for the kids and they dip them in ranch.  Do NOT forget the ranch!  If you can't have blue cheese like me, make a batch of ranch, it's so necessary.

The procedure is very easy.  Just mix the breading mix up in a large gallon size ziploc bag, add the wings, shake shake shake until they're completely dusted.  They fry them in oil, remove from oil and transfer to a baking pan lined with a rack then bake them.  The baking step is not totally necessary, but it sort of dries them out, maximizing flavor by making them super crispy before tossing with the buttery hot sauce.

You can fry these guys in lard, ghee, coconut oil, even avocado oil or some combo of these.  I like to use half coconut oil and half something else.  If you use all coconut oil they will have that taste that some people can't stand.  Use a hot sauce you love!  I love Franks for this and the ingredients are clean.

Best Buffalo Wings




Ingredients:


3 lb buffalo cut wings

Breading:

1/2 cup cassava flour
2 tsp paprika
1 1/2 tsp salt
1/2 tsp ground cayenne
1/2 tsp garlic powder

1 cup frying oil (lard, ghee, coconut oil, or mixture of any of these)

Sauce:

2 tbsp butter or ghee
2/3 cup hot sauce

Directions:


Preheat oven to 425F, take out a baking tray and place a wire rack on top of the tray.  You can use a cookie cooling rack for this.

Heat a large heavy bottom pan on medium heat.

Mix all breading ingredients in a large gallon sized ziploc bag by combining and giving a shake or 2.

Add wings to bag and shake until evenly coated.

Add half the oil to the heavy bottom pan.  Allow it to heat and then add wings.  Fry for 5 minutes on each side.  Oil should be bubbling and wings are done when golden and crispy on each side.  Transfer done wings to the wire rack using tongs. Wipe pan and use the other half of the oil for the next batch.

Place wings in preheated oven for 10 minutes.

While wings are in the oven, prepare the sauce.  Melt butter of ghee over low heat.  Add hot sauce to a large mixing bowl.  Add melted butter or ghee and mix to combine.

Remove wings and allow to cool for a few minutes before handling then add wings to the bowl of hot sauce and gently toss to coat with sauce.

Serve with celery sticks and ranch.  Enjoy!



10 comments :

Creamy Potatoes Au Gratin

Tuesday, January 05, 2016 Alanna Figueira 6 Comments


I've been dying to create a paleo/dairy free potato au gratin because 1.  its delicious and 2.  I made a BOMBtatsic potato au gratin for Christmas with 9 lbs of cheese and heavy cream that was delicious but my face hates dairy so the aftermath was pizza face, or gratin face, or whatever.  Run on sentence anyone?  Anyway, I nailed this one in one try and it happens to be whole30 compliant too!  I'm not exactly doing a whole30 right now, but one of my goals for January is clean eating so I guess you could say I am on day 3 of a whole30, if I was doing a whole30.  I may be doing a whole30.  Anyway.  Here is the recipe.



Creamy Potatoes Au Gratin


Ingredients:  

5 cups thinly sliced russet potatoes (use a mandolin), about 3 large potatoes

Sauce: 

1/4 cup nutritional yeast
2 tbsp ghee
13.5 oz can full fat, unsweetened coconut milk 
1/2 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped 

Topping:

1/4 cup almond flour
1/2 tsp paprika

Directions: 


Preheat oven to 350F and take out a large baking dish, I used a 9X13 pan.

Slice potatoes using and mandolin and set aside in a large mixing bowl.

In a medium sauce pan, melt the ghee.  Add the nutritional yeast and mix to combine.  Add the coconut milk.  Mix until combined and creamy.

Add mayo, garlic powder, onion powder, salt, pepper and creamy sauce to a blender.  Pulse until combined.  Add parsley last and pulse once to mix it in.

Pour blender mixture over potatoes in large mixing bowl and mix to combine and fully coat potatoes.

Pour potatoes into baking dish.  Mix almond flour and paprika together in a small bowl.  Sprinkle with topping on and cover with foil.  Bake in preheated oven for 1 hour.

Remove foil and bake another 20-30 mins, until browned on edges and bubbling.

Remove from oven and allow 10 minutes to cool before slicing in.








































6 comments :