It’s almost fall and you know what that means: Football! Or if you’re like me, you’re just excited for all the delicious game day snacks.
Buffalo wings have always been one of my favorites, but with the messy bones and having to make sure they’re perfectly crispy, they can get a bit annoying. These Paleo Boneless Buffalo Wings are the best of both worlds!
These wings come together really quick as well. To make them super crunchy on the outside, we’re using crushed up PaleoCracklings. Who doesn’t love “pork dust”?
All you need to do is dip the chicken pieces into a beaten egg, then into the pork dust mixture, then right into the bubbly hot oil. One thing I love about using cracklings as a breading is that they don’t burn as easily as other paleo options such as almond flour or coconut flour. You’re able to leave the chicken in the oil long enough for the center to cook and the outside to get crisp.
After frying up all of the wings, you’ll want to toss them in some wing sauce. Serve with some paleo ranch dressing, carrots, and celery for one delicious appetizer! These wings will be gone in no time. You may want to make a double batch.
Paleo Boneless Buffalo Wings
- 1 package PaleoCracklings
- 2 tablespoons tapioca starch
- 1 egg
- 5 lbs chicken breast, cut into 2” pieces
- ½ bottle wing sauce
- ½ cup coconut oil, for frying
- Place the Paleo Cracklings into a food processor and pulse until it resembles dust, transfer to a small bowl and mix with tapioca starch. Whisk the egg in a separate bowl.
- Heat the oil in a deep skillet over medium high heat.
- Dip the chicken pieces through the egg letting the excess fall off before dredging through the breading mix. Once covered, place into the skillet and fry 3-4 minutes per side until golden, crisp, and cooked through. Drain on a paper towel lined plate. Once all chicken pieces have been fried, place them in a large bowl and toss with the wing sauce.