Wild Buffalo Wings
Prep time
Cook time
Total time
This recipe leaves the wing whole, but if you want them more “bar-style,” then cut the “drummette” off at the joint (now the wing will be two pieces) and trim off the wing tip before frying.
Serves: 2
  • 10 whole pasture-raised chicken wings
  • 1 – 2 cups coconut oil (for frying)
  • ½ cup grass-fed butter
  • ½ cup hot sauce (like Frank's)
  • Celery, carrots, and organic sour cream for serving (optional)
  1. Make the buffalo sauce by melting the butter and Frank’s hot sauce together in a small pot set over low heat. Whisk constantly until the sauce is perfectly blended and hot. Set aside.
  2. Heat the coconut oil in a large, deep pot or pan over medium-high heat or in a deep fryer.
  3. When the oil is sizzling hot, lay the wings gently into the oil using a slotted spoon or tongs. Be careful not to splash yourself with the oil. Do not overlap. If your pan or fryer isn’t big enough, cook the wings in two batches.
  4. Cook until one side is browned and crispy -- about 5 minutes. Flip with tongs and continue cooking until all the skin is golden and crisp and the center is cooked through, another 5 – 8 minutes.
  5. Remove the wings to a large mixing bowl (using tongs). Pour the sauce over top and toss to coat.
  6. Serve with celery, carrots, and organic sour cream (optional).
Recipe by Fat-Burning Man at https://fatburningman.com/super-bowl-feast-wild-buffalo-wings/