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Paleo Buffalo Wild Wings (Garlic Parm)

Paleo Buffalo Wild Wings (Garlic Parm) - recipe card
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Crispy, oven-baked chicken wings tossed in a fiery paleo buffalo sauce and finished with a savory garlic-parmesan coating. These wings deliver the classic tangy heat and umami richness without any dairy, gluten, or refined sugar—perfect for game day or a satisfying weeknight treat.

Ingredients

Scale
  • 2 lb (about 12) chicken wingettes and drumettes, patted dry
  • 1 tbsp coconut oil, melted
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup hot pepper sauce (e.g., Frank’s RedHot)
  • 2 tbsp ghee or coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic powder (for garnish)

Instructions

  1. Preheat oven to 250°F / 121°C. Line a baking sheet with parchment paper or a silicone mat. This initial slow bake renders the fat and starts the drying process, resulting in crispier skin later.
  2. In a large mixing bowl, combine the chicken wings, 1 tbsp melted coconut oil, kosher salt, and black pepper. Toss well to coat evenly. The oil helps the seasonings stick and promotes browning.
  3. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece. Overcrowding traps steam and prevents crisping.
  4. Bake the wings on the middle rack for 30 minutes at 250°F / 121°C. This gentle heat allows the fat to render without cooking the meat too quickly, keeping the interior juicy.
  5. After 30 minutes, increase oven temperature to 425°F / 218°C. Carefully flip each wing using tongs. The wings will look pale and blistered—this is normal and leads to a shatteringly crisp exterior once baked at the higher temperature.
  6. Return the wings to the oven and bake for 25-30 minutes, flipping once at the halfway point (around 12-15 minutes), until the skin is deeply golden and crispy. The wings should be sizzling and slightly puffed; internal temperature should reach 165°F / 74°C.
  7. While the wings bake, prepare the buffalo sauce: In a small saucepan over medium-high heat, combine hot pepper sauce, ghee (or coconut oil), apple cider vinegar, garlic powder, and onion powder. Whisk continuously until the ghee melts and the sauce is smooth and bubbling slightly. Remove from heat and set aside.
  8. In a small bowl, mix nutritional yeast, dried parsley, and the additional 1/4 tsp garlic powder to create a paleo ‘parmesan’ coating. Nutritional yeast adds a cheesy, savory flavor while keeping the recipe dairy-free.
  9. When the wings are done, transfer them to a large mixing bowl. Pour the hot buffalo sauce over the wings and toss vigorously with tongs until every wing is fully coated. The residual heat from the wings helps the sauce cling.
  10. Sprinkle the nutritional yeast mixture over the sauced wings and toss again to distribute evenly. Serve immediately, and enjoy the contrast of crispy skin, tangy heat, and cheesy garlic finish.
  11. For extra crispiness, you can place the sauced wings back on the baking sheet and broil for 1-2 minutes (watch closely), but this is optional and not recommended if your sauce is thick—it may burn.
  12. Let the wings rest for 3-5 minutes before serving. This allows the sauce to set slightly and prevents burning your mouth, while retaining the crisp texture.

Notes

Store leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, arrange on a baking sheet and warm in a 400°F / 204°C oven for 8-10 minutes until hot and crisp. These wings can also be frozen for up to 2 months—thaw overnight in the fridge and reheat as directed. For a milder version, reduce the hot sauce and increase the ghee.

Nutrition

Keywords: paleo buffalo wings, garlic parmesan wings, oven baked wings, dairy free wings, gluten free wings, healthy wing recipe, game day appetizer, paleo appetizer, buffalo chicken wings, garlic parm wings

Find it online: https://copycatkitchenco.com/paleo-buffalo-wild-wings-garlic-parm/