Buffalo Chicken

I found a great recipe for buffalo chicken wings in Make It Paleo. I highly recommend this cookbook. I've made the Buffalo Chicken Wing recipe twice. The first time I made it pretty much exactly as written and enjoyed it very much. The second time I made it I decided to include some drumsticks too, not just wings or drumettes. Thus the name, Buffalo Chicken instead of Buffalo Chicken Wings. I also made a couple other tweaks to the recipe; mostly I simplified the process. Here's the recipe.

Buffalo Chicken [Wings]

The Sauce
10 Fresno chilies, stems removed and rough chopped. Don't discard seeds.
1/2 cup yellow onion, rough chopped
3 garlic cloves, peeled
1/2 tsp coconut oil
3 cups water
1/2 tsp salt
1 cup apple cider vinegar

Pulse the garlic in food processor - a few times. Add the onion and pulse. Add the chilies and pulse until no big chunks remain.

Heat coconut oil in a large skillet set to high. Add garlic, onion, and peppers and saute about 3 minutes.

Add two cups water and cook on high for 10-15 minutes, stirring occasionally.

After 10-15 minutes add an additional cup water. Turn heat to medium and continue to cook uncovered until all water has evaporated and peppers are soft.

Transfer mixtures to food processor. Add salt and blend. Slowly add the apple cider vinegar. Blend until smooth.

Makes about 1.5 cups of sauce.


Make the Chicken

About 2.5 pounds of chicken drummettes and/or drumsticks
1/4 cup coconut oil, melted
1 cup Buffalo sauce (recipe above)

Preheat oven to 325.

Melt coconut oil and mix with a cup of the buffalo sauce.

Place chicken in a large bowl. Pour sauce over the chicken and toss to coat.

Place chicken on foil-lined sheet pan.

Bake at 325 for 50-60 minutes for drummettes, longer for drumsticks.

Finish under broiler to get a good char on the chicken.