1 Pound Chicken Wings Skinless
1/2 to 1 Cup Franks RedHot Hot Sauce
2 tbs Ghee Butter
1/ 4 Cup Almond Flour/ Oat Flour
2 Eggs - Beaten
1 tsp Pink Himalayan Salt
1-2 tbs Feast Mode Garlic Beer
1 tbs Feast Mode Texas Fusion
1 tbs Cayenne Pepper
1-2 cups celery and carrots to garnish
• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, FeastMode Garlic Beer Seasoning and salt into a resealable plastic bag, and shake to mix.
• Dip Chicken Wings into egg mixture. Then add to resealable plastic bag with flour mixture. Shake to mix.
• Place the wings onto the prepared baking sheet. Bake for 45 minutes or until chicken is no longer pink in the center. Turn the wings over halfway during cooking so they cook evenly.
• Prepare Buffalo Sauce – In a sauce pan combine Franks RedHot, Ghee, FeastMode Texas Fusion, and cayenne pepper. Heat on medium until sauce starts to simmer. Remove from heat. Pour over cooked chicken wings and garnish with celery and carrots.