TWO FOR ONE SPECIAL:: Teriyaki Wings AND Traditional Buffalo Wings

You know fall means? Other than boots and sweaters? It means football season. I hate football; with all my heart. Sorry, America. I will spare you all the long, slighty crazy reasons behind my hatred of the game. But what I do like about the season is the excuse to see friends and eat snacks. So, in honor of my favorite season and my least favorite sport, I bring you not one but TWO wing recipes straight from my kitchen.  That’s right, two recipes – headed your way!

So if you, like me, have to suffer through football Sundays; at least you can eat some delicious wings while you do it!

First is the Buffalo Chicken Wing recipe which grew from my original “oven baked wings,” recipe. This is my husband’s most favorite thing that I cook. Of course he would choose the easiest as his favorite.

Traditional Buffalo Chicken Wings [Oven Baked]

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What you need

1lb chicken wings

For the rub

1 tbsp garlic powder

2 tbsp chili powder

½ tbsp sea salt

½ tbsp pepper

½ tbsp cayenne

1 tbsp onion powder

3 tbsp ghee

For the sauce

2 cups of your favorite hot sauce (can’t go wrong with Frank’s Red Hot)

2 tbs ghee, melted

1 tbs arrowroot or tapioca starch

What to do

Preheat oven to 375 and line baking sheet with parchment paper

Combine all seasonings in a gallon size ziplock bag – make sure they are mixed well.

Add chicken wings to the bag and shake well to move the seasonings around – make sure all chicken wings are evenly coated.

Add in the ghee and shake again

Then line your baking sheet with chicken wings

Bake for about 45 – 50 minutes until crispy on the outside and cooked on the inside.

While the wings are baking, combine the sauce ingredients in a small sauce pan. Stir then bring to a boil. Reduce heat to low and simmer for a few minutes.

When your chicken is done, transfer to a glass baking dish and pour sauce on top.

Toss the wings to make sure they are well coated.

Bake for another 20-25 minutes.


Teriyaki Chicken Wings [Oven Baked]

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What you need

2 lbs chicken wings

 For the sauce

½ cup honey

¼ cup coconut aminos

1 tsp gluten free soy sauce

2 cloves minced garlic

2 tbsp coconut amino teriyaki sauce

2 tsp ginger

For the rub

2 tbs garlic powder

2 tbs sea salt

2 tsp ginger

2 tsp ground pepper

What to do

Preheat oven to 375 and line two baking sheets with parchment paper

Combine all rub ingredients in a ziplock bag

Line your chicken wings on the baking sheet and rub seasoning into both sides of the chicken wing with your fingers.

Bake the wings for about 40 minutes until crispy and cooked through.

While the wings are cooking, combine all sauce ingredients in a ziplock bag.

When wings are done, transfer the cooked wings into a glass baking dish and pour the sauce over them. Toss to coat.

Bake for an additional 15-20 minutes.

Enjoy these buffalo wings with a side of bleu cheese dressing, carrots and celery. If you want to get REALLY crazy, have a side of sweet potato fries.

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Trust me, if you are going to be watching football this season – you need to be eating these wings while you do it!

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