Buffalo Chicken Wings + Dill Potato Salad with House Pickles

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Normally when I hear any food described as "finger-lickin' good", I immediately brush it off as something I can't have - it must be unhealthy!
Well hear me out - these wings are messy, saucy, and oh-so-CLEAN! That's right, no mystery preservatives or sugar hiding in your sauce.
We're just stickin' with the basics here: hot sauce + chicken = DROOL.
So save this recipe for your Super Bowl party, game night, or if you're just feeling frisky in the kitchen. Just make sure to wear a shirt you don't mind getting a little ~saucy~.
Serves 2
*use organic ingredients whenever possible*
1 - 1.5 pounds of chicken wings or drumsticks
3/4 cup of hot sauce of your liking (we use Frank's)
1/4 cup of ghee, melted
2 medium russet potatoes
1.5 tablespoons of red onion, thinly sliced and chopped
1 tablespoon of dill
1/2 teaspoon of mustard
1/4 cup of Primal Kitchen mayo
1.5 tablespoons of apple cider vinegar
1.5 teaspoons of parsley, chopped
2 pickle spears
Pre-heat oven to 425*.
Place whole, peeled potatoes in a large pot and cover with water. Season with salt and bring to a boil. Cook the potatoes for about 15 minutes, or until they are tender when pierced with a fork. Drain, and allow potatoes to cool completely.
While the potatoes are cooling, mix together your wing sauce. Pour ghee into a small mixing bowl, with hot sauce. Stir to combine. Put chicken wings in a large mixing bowl, and pour 3/4 of the sauce over the wings. Toss until evenly coated.
Place wings evenly on a foil-lined baking sheet, and bake for 20 minutes. Flip wings over, baste with remaining sauce, and bake for another 20 minutes. 
While the wings are baking, cut your potatoes into 1 - 1.5 inch chunks. In a large bowl, stir to combine dill, mayo, parsley, mustard and apple cider vinegar. Add the potatoes and onion and gently stir until evenly coated.
Serve with a side of pickles. Enjoy! 

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