Crispy Baked Buffalo Chicken Wings

Ingredients:

• 2 lbs chicken wings  
• 2 tbsp arrowroot starch*  
• 1⁄2 tsp garlic powder  
• 1⁄2 tsp onion powder  
• 1⁄4 tsp sea salt  
• 1⁄4 tsp red cayenne pepper  
• 1⁄3 cup ghee   (melted)
• 1⁄3 cup + 2 Tbsp Whole 30 compliant hot sauce   (Frank’s original)

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Directions:

Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.

Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper - toss to evenly coat.

Arrange wings on wire rack (I had about 12 in my 2 lb package) and place in the middle rack of the preheated oven.

Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.

Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot, with celery, thinly sliced scallions and ranch dressing!

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For Wing Sauce:

Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on wire rack to bake again, this time at 450 degrees (see above)

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