Any time I’m doing a Whole 30, this recipe is on my go-to list. It’s easy, few ingredients, and it feels like a total cheat meal. Which I know is not the point of Whole 30, but I have to make it as enjoyable as I can or I won’t stick with it. I serve these Buffalo Chicken Drummies with Dump Ranch. This ranch is so insanely good! I could drink the stuff – it’s that good. I have all of the herbs for it in my garden, so you’ll always find a jar of homemade Dump Ranch in my fridge. I put it on everything! It is also Whole 30 compliant, so you don’t have to feel deprived or a bit guilty about this one. Win!
Buffalo Chicken Drummies
Ingredients
2 lbs chicken drummies
1/4 cup Frank’s hot sauce (or your favorite hot sauce)
2 Tbsp melted butter (use clarified butter for Whole 30)
1 Tbsp coconut aminos
1 clove garlic, minced
1/2 tsp seasoned salt
Black pepper, to taste
Salt, to taste
1 Tbsp olive oil
Instructions
Preheat the oven to 450 degrees. Line a baking sheet with foil. Pat the chicken dry with paper towels. Brush with olive oil and sprinkle lightly with salt and pepper. Place on the prepared baking sheet and roast for 30-35 minutes, until cooked through.
While the chicken is cooking, whisk together the melted butter, hot sauce, coconut aminos, garlic, seasoned salt and pepper.
When the chicken is finished cooking, transfer to a heat-safe bowl. Pour the buffalo sauce over the top and use tongs to coat the chicken in the sauce. Serve immediately.