Boneless Skillet Buffalo Wings with Peppercorn Ranch {Whole30, Paleo, Keto, Gluten Free}

Name: Boneless Skillet Buffalo Wings with Peppercorn Ranch {Whole30, Paleo, Keto, Gluten Free}
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 lb organic boneless skinless chicken thighs; 1/4 cup 40g potato starch (omit for keto*); 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 6 Tbsp 84g organic grass-fed ghee, divided; 2/3 cup Texas Pete hot sauce; 2 tsp white vinegar; 1/2 tsp garlic powder; 1/4 tsp Worcestershire sauce; 1/4 tsp paprika; 2 organic egg yolks (room temperature); 2 Tbsp freshly squeezed lemon juice (room temperature, divided); 1/2 tsp dijon mustard (room temperature); 1/2 tsp sea salt; 1/2 cup avocado oil; 1 Tbsp unsweetened almond milk; 1 large clove garlic (minced or pressed); 1/2 tsp onion powder; 1/4 tsp freshly ground black pepper; 2 Tbsp chopped fresh dill; 2 Tbsp chopped fresh parsley; 2 Tbsp chopped fresh chives

Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Whole30

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Wings wings wings. Wings wings wings. I wish you could see me right now doing my happy dance as I type this. These wings are LEGIT. Probably the best boneless wings I’ve ever had. No joke.

I’ve been making these just casually for years now. I never thought of writing down the recipe or adding it to my site because I know most people who follow me are more interested in seafood recipes and such. But I’ve gotten a lot of messages on Instagram about these whenever I post them to my stories, so I figured it was time to share!

I love this recipe because it is super simple and you can make it right on the stovetop! Minimal effort required AND they are boneless! I’m not a huge fan of regular wings because they are a pain to eat and can get really messy. And I’m not the kind of girl who wears a Tshirt on game day, so I don’t like to eat anything too messy and mess up my nice clothes. That’s just how I roll. Not to mention, boneless wings cook up so much faster and you don’t have to turn on the oven. That’s a win win in my book.

To make this recipe I always use my FAVE 15-inch Lodge cast iron skillet! This thing is AMAZING. You can cook all sorts of delicious dishes in it and you almost never have to worry about crowding the pan because it’s so big! Buy one. Just sayin’.

Here are some other recipes I use this skillet to make:

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Boneless Skillet Buffalo Wings with Peppercorn Ranch {Whole30, Paleo, Keto, Gluten Free}

Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Whole30

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These wings are perfect for game day and no one will know they are actually healthy! These boneless wings and peppercorn ranch are completely paleo, Whole30 approved, low carb, keto, and gluten free! And it's all made right on your stovetop in 30 minutes!

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: -6 servings

Ingredients

Boneless Skillet Buffalo Wings

2 lb organic boneless skinless chicken thighs
1/4 cup 40g potato starch (omit for keto*)
1 tsp sea salt
1/2 tsp freshly ground black pepper
6 Tbsp 84g organic grass-fed ghee, divided
2/3 cup Texas Pete hot sauce
2 tsp white vinegar
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
1/4 tsp paprika

Peppercorn Ranch Dip

2 organic egg yolks room temperature
2 Tbsp freshly squeezed lemon juice room temperature, divided
1/2 tsp dijon mustard room temperature
1/2 tsp sea salt
1/2 cup avocado oil
1 Tbsp unsweetened almond milk
1 large clove garlic minced or pressed
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives

Instructions

Cut chicken thighs into wing-sized pieces. Should be about 3-4 pieces per thigh. Place in a large bowl. Sprinkle with potato starch, sea salt, and pepper. Toss to coat.
Heat large cast iron skillet (I use my 15-inch skillet) over medium heat**, add 2 Tbsp ghee once it's hot. Allow to melt, then arrange chicken in the skillet and make sure not to overcrowd the pan. If you're using a 15-inch skillet you will be able to cook all the chicken in one batch. If you are using a smaller pan then you will need to work in batches. Once the chicken is in the skillet you don't want to touch it until it's time to flip to the other side. This is what gives it a nice crispy texture.
Cook chicken for 25 minutes, flipping once about halfway through. While chicken is cooking you can make the ranch dip and the buffalo sauce.
Make peppercorn ranch. Using a food processor or immersion blender, blend together egg yolks, 1 tsp lemon juice, mustard, and salt. Slowly drizzle in avocado oil to make an emulsion. Once it's nice and thick (you've just made mayo), add in remaining lemon juice (5 tsp), almond milk, garlic, onion powder, and pepper. Blend for about 15 seconds to combine. Add in chopped herbs and pulse a few times just to combine everything. Don't blend too much or your ranch will turn green from the herbs. Transfer to serving dish and refrigerate until needed (this will thicken it a bit too).
Make buffalo sauce. In a large mixing bowl, combine 4 Tbsp ghee, 2/3 cup Texas Pete, 2 tsp white vinegar, garlic powder, Worcestershire sauce, and paprika. The ghee will melt when you add the wings to the bowl, so no need to melt it before adding to the sauce.
Toss chicken wings in sauce. Once the chicken is done, place it in the bowl with the buffalo sauce and stir to coat. Allow the ghee to melt and then stir again.
Serve with peppercorn ranch, celery sticks, and carrots!

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Notes

*The omission of potato starch will not change the taste of the wings at all. The potato starch just helps the sauce stick to the wings better and gives them a little more of a crispy texture. I make these wings without the starch all the time and they are still great!

**If you are using a large cast iron skillet like the 15-inch cast iron skillet that I use, to get a medium heat you will need to use a power burner on your range and set it to medium or if you only have regular burners, then you will need to set it to high to get a medium heat. This is mostly because cast iron doesn't heat super evenly and 15 inches is a really large skillet. Because it doesn't heat super evenly, you also want to make sure the entire skillet is hot before adding the chicken. I give mine a good 5 minutes to heat up. Reduce the heat during the "preheating" if it starts to smoke too much. But then you'll want to increase it again right before you add the chicken.

Arrowroot starch can be substituted for potato starch. Tapioca starch cannot. Tapioca starch will give you a slimy texture.

These wings are the perfect mild/medium spice level. Just spicy enough, but not overwhelming. If you want more spice, I suggest adding some cayenne pepper or Tabasco to your buffalo sauce instead of increasing the amount of Texas Pete. If you want something more mild and kid-friendly, just decrease the amount of Texas Pete to 1/2 cup and add 1 more tsp vinegar (so 1 Tbsp vinegar total).

Author: Kit

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October 26, 2019