featured recipes

“Best Wings Ever” (& Buffalo Strips, if wings aren’t your thing)

September 9, 2019

In the South, especially in Alabama, we live and breathe college football. Week 1 is a lot like Christmas to college football fans. We start getting excited weeks in advance, we count down to it, we prepare for it…trust me, it’s a whole thing. Since my husband and I first started dating, on the opening weekend of college football, we make an entire spread of finger type foods to graze on all day. No meals, just whenever you’re a little hungry, go grab a few handfuls of food. I don’t recommend this, but since this is basically like a holiday for us, I’m okay with breaking the rules. ONE day isn’t going to derail you, what you do consistently is what makes or breaks your health journey. Anyway, back to how this recipe came about.

My husband always likes to have wings for snacking during football, and we usually order them for pickup from a sports bar like Buffalo Wild Wings. I had recently received some wings for free in my latest ButcherBox, but I had never cooked wings before. I did some research on the best way to cook up wings, and set out to make my own instead of ordering overpriced wings from BWW. 

Admittedly, I was nervous about how they were going to turn out. I’m human and have had some major cooking fails before. I came up with this super simple recipe using The New Primal Mild Buffalo sauce. I served these up to my husband and left him to his own devices while I went out for a few errands. When I got back, I nervously asked him how they turned out. The verdict: “The best wings I’ve ever had. Seriously.” He said they were cooked perfectly…crispy on the outside, but juicy inside. He also raved about the buffalo sauce. Not too hot, but still flavorful. It was a win all the way around. Looks like this will be a staple on our football Saturdays from now on! I’ve also included a buffalo strip recipe, if you’re like me, and not the biggest fan of wings or if you’re serving kids. It’s a little more involved and made in the oven instead of the air fryer, but they are still delicious and perfect finger foods for serving at your next football watching party.

Air Fryer Chicken Wings

1 pound chicken wings

1/3 cup of The New Primal Mild Buffalo Sauce

Place the wings in the basket and set the fryer to 380 degrees for 24 minutes. After 13 minutes, flip the wings. Once the 24 minutes are up, leave the wings in the basket, and turn the fryer back on and set it for 400 degrees for 6 minutes. Turning up the heat for these last few minutes will crisp up the chicken skin to the perfect amount, and since you’re air frying them, you don’t have to worry about drying them out. Once they are finished, toss them in the buffalo sauce and serve. Easiest thing ever, and the best part: no added oils, deep-frying, or anything unhealthy. Just real foods…imagine that! 😉 

Buffalo Chicken Strips (Not as easy as the previous method, but SOOOO good!)

1 lb. chicken tenders

2 eggs, whisked

1 cup almond flour

2 Tbsp coconut flour

1.5 tsp garlic powder

½ tsp sea salt

½ tsp black pepper

¼- ½ tsp cayenne (more or less depending on preference)

1/3 cup The New Primal Mild Buffalo Sauce (They also have medium and hot sauces as well if you prefer more kick!)

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

Use a paper towel dry off any excess moisture on the chicken tenders. Place the whisked eggs in a shallow bowl. Combine almond flour, coconut flour, garlic powder, salt, pepper, and cayenne in another shallow bowl. Dunk the chicken strips in the egg wash, and then dredge them in the flour mixture. Press the flour mixture onto the chicken to make sure it’s well coated and sticks to the chicken. Place the chicken tenders in a single layer on the parchment lined baking sheet. Lightly spray the tenders with a cooking spray before placing in oven to help them brown up (I used avocado oil spray!) Place the tenders into the preheated oven and cook on one side for 10 minutes. Then flip the tenders and cook on the other side for another 7 minutes (may need to adjust for larger or smaller tenders.) Finally, broil on HI for 2 minutes to make the outside nice and crispy. Be sure to watch this step though! They can go from deliciously crispy to inedible burnt EXTREMELY quickly! Place the buffalo sauce in a bowl and once the tenders are out of the oven, lightly toss the tenders in the sauce. Serve with Ranch dressing (I like this cleaner version from Tessemae’s) and Enjoy! 

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