All Things Buffalo

By Molly Winsten of @onmollysplate

OK. It’s February. It’s cold (in most places) and the shine of the holidays has long since worn off.

So what is there to get excited about? Valentine’s Day of course! And what do you need to SPICE UP that special evening? Buffalo spiced everything!  


This post has some classic Whole30 recipes, along with some new and creative ideas to make your spicy evening all the more fun. Now let’s spice it up!  


Classic Buffalo Chicken Wings

Spicy, crispy, a tad salty, and a total crowd pleaser, this recipe could not get easier!

Ingredients:

  • 2 pounds chicken wings, cut into drums and flats
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Place a rack on a cookie sheet. Place wings on rack, drizzle with extra tablespoon of oil and sprinkle with salt and pepper. Bake for until crispy and cooked through, about 30-40 minutes depending on size. Remove from oven, and let cool slightly. Meanwhile, whisk other ingredients together. Toss sauce with wings in a large bowl. Serve with celery, carrots, and Whole30 compliant ranch!


Buffalo Chicken Dip

Ingredients:

  • 1 pound cooked chicken breast, shredded
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • 8oz dairy free “cream cheese” such as Kite Hill, or 4 oz coconut cream
  • ½ cup homemade mayo
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Melt “cheese” or coconut cream in a sauce pan over medium heat. Stir in all other ingredients. Heat until bubbling. Serve drizzled with Whole30 compliant ranch and topped with scallions. Delicious over a baked potato or to dip veggies in!


Buffalo Cauliflower

Ingredients:

  • 1 head cauliflower, cut into florets
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Cover a cookie sheet with foil. Mix all ingredients except cauliflower together. Toss florets in sauce, and place on foil lined sheet. Bake for until crispy and cooked through, about 25-30 minutes depending on size. Remove from oven, and let cool slightly. Serve with Whole30 compliant ranch!


Buffalo Chicken Chili

Ingredients:

  • 1 yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves chopped garlic
  • 2 tablespoons olive oil
  • 2 pounds cooked chicken breast, shredded
  • 6 cups chicken broth
  • 1 cup hot sauce (I like classic Frank’s Red Hot)
  • 1 cup coconut cream
  • 8oz dairy free “cream cheese” such as Kite Hill, or additional 6 oz coconut cream
  • Juice of ½ lemon
  • Cilantro
  • Sliced Red Onion
  • Salt & Pepper to taste

Recipe:

In large soup pop, sauté onions, garlic, carrots, and celery in olive oil until translucent. Stir in shredded chicken and broth. Bring to a boil and add hot sauce. Add more or less depending on desired spice level! Reduce to a simmer and stir in coconut cream and “cream cheese.” Simmer and stir until smooth. Add in lemon juice and salt and pepper to taste. Top with cilantro and red onion!

Molly Winsten, MS, RD works in the world of allergy-friendly cooking and baking. Her goal is to make everything #foodinclusive for any and all dietary restrictions. She lives in the Boston area. Find her on Instagram at @onmollysplate.

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