I'm sure that most people have tried one form or another of the traditional buffalo chicken wings with celery sticks and blue cheese dressing. The thing is, the level of typical spiciness from the buffalo sauce has never really appealed to my taste buds.
So I decided to make a version that was more in tune with how my ideal buffalo wings would taste. I brought the spiciness down and added a little bit of sweetness. I also made some sweet potato fries to accompany the dish and provide some starch to temper the heat of the chicken strips.
These are so delicious, and healthy, and I promise you won't be disappointed!
Ingredients (buffalo sauce):
- 1/2 cup apple cider vinegar
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp paprika
- 1 tsp smoked paprika
- 4 tsp garlic powder
- 2 tbsp maple syrup (optional)
- 2 tbsp extra virgin olive oil
- 1/2 - 1 tsp sea salt to taste
- 1/2 tsp cayenne pepper (optional)
- Simmer all ingredients together in a small saucepan over medium heat for about 10 minutes. I omitted the cayenne because I didn't want the sauce to be too spicy.
- Store in a mason jar in the refrigerator.
Ingredients (chicken strips):
- 2 lbs boneless, skinless chicken thighs (organic), cut into strips
- 1 cup of ground toasted almonds
- 1/4 cup arrowroot powder
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Whisk together the ground almonds, arrowroot powder, salt and pepper. Toss the chicken strips in the breading until fully coated. Let stand for 30 minutes to allow the breading to adhere to the chicken.
- Preheat the oven to 425 degrees.
- Lay the chicken strips evenly on a lightly greased baking sheet.
- Bake for 30 minutes or until cooked through a golden brown.
- Let the chicken cool for 5-10 minutes and then toss in a bowl with 1/4 - 1/2 cup of the buffalo sauce until well coated.
- Serve with sweet potato fries, avocado, and some homemade blue cheese dressing (for a primal option).