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    CRISPY BONELESS CHICKEN WINGS WITH BUFFALO RANCH DIP

    PREP TIME: 15 minutes + 30 minutes to marinate

    COOKING TIME: 30 minutes

    MAKES 4 servings

    There is something very satisfying about the crispy skin, tender meat, and tangy Buffalo sauce of Buffalo chicken wings. You may be aware of the increasingly popular boneless “wings,” which are essentially chicken nuggets with breading, jam-packed full of carbs. Here’s a recipe for an equally satisfying low-carb alternative with a great crunch—they are yummy!

    1 whole boneless, skinless chicken breast (about 14 ounces), cut into 1-inch (2.5-cm) cubes

    MARINADE

    ½ cup (120 ml) full-fat buttermilk

    ¼ cup (60 ml) Buffalo wing hot sauce (see Note)

    ¼ teaspoon fine sea salt

    ¼ teaspoon freshly ground black pepper

    “BREADING”

    1 cup (110 g) almond flour

    1 cup (110 g) grated Parmesan cheese

    EGG WASH

    2 large eggs, beaten

    BUFFALO DRIZZLE

    3 tablespoons Buffalo wing hot sauce (see Note)

    ⅓ cup (80 ml) olive oil

    CREAMY BUFFALO DIP

    ¼ cup plus 2 tablespoons (90 ml) 2-Minute Homemade Mayonnaise (here)

    ¼ cup (60 ml) full-fat sour cream

    1 tablespoon Buffalo wing hot sauce (see Note)

    ¼ teaspoon smoked paprika

    ¼ teaspoon freshly ground black pepper

    1. Place the chicken breast cubes in a large mixing bowl with all the marinade ingredients, stir well, and marinate for 30 minutes in the refrigerator.
    2. After the chicken has marinated for 15 minutes, preheat the oven to 450°F (232°C) and line a sheet pan with parchment paper.
    3. Prepare the breading and egg wash: Mix the almond flour and Parmesan cheese in a large mixing bowl and beat the eggs in a small bowl.
    4. Take a chicken cube and shake off the excess marinade, dip it in the egg, and then roll it in the almond flour mixture, until well coated. Place the breaded chicken cube on the lined sheet pan. Repeat with the rest of the chicken, egg wash, and breading.
    5. Mix the drizzle ingredients together and drizzle the mixture over the chicken using a spoon. Place the sheet pan in the oven and bake the chicken for 30 minutes, until golden brown.
    6. Mix all the dip ingredients together and serve alongside the crispy chicken pieces. Store any leftovers in the refrigerator for up to 3 days.

    NOTE

    Make sure to purchase an all-natural, no-sugar-added Buffalo sauce, available online and at natural food markets such as Whole Foods. Or make your own low-carb version. (We recommend a recipe on the site Allrecipes.com. Search for “Buffalo Chicken Wing Sauce” and select the recipe submitted by Chef John.)