Paleo Buffalo Chicken

Buffalo chicken! How wonderful you are, but also so full of butter... here's the paleo hack I came up with when free-range chicken drumsticks were on sale at The Wedge Co-op.

Turned out pretty great—I loved the extra hint of cinnamon and you still get a richness of the sauce from coconut oil or ghee.

Buffalo Chicken Drumsticks

Paleo & Whole30 approved

Chicken Ingredients

  • 3.5 lbs chicken drumsticks, patted very dry (skin on or off)
  • olive oil
  • salt and pepper, to taste
  • paprika, to taste
  • chili powder, to taste
  • onion powder, to taste
  • a touch of cinnamon, to taste

Buffalo Sauce Ingredients

  • 2 parts Frank's Red Hot
  • 1 part coconut oil or ghee, melted
  • a bit of garlic powder


  1. Preheat the oven to 375.
  2. Pat drummies dry with a paper towel. Toss them in oil, then place on a lined baking sheet. Pull the skin tight on each piece if you are using skin-on chicken. Sprinkle both sides with salt and pepper, paprika, chili powder and onion powder. Sprinkle just a touch of cinnamon (it's the secret ingredient!). No need to measure the spices, just eyeball it.
  3. Bake for 25 to 30 minutes. Mix up some sauce in a small bowl.
  4. Flip the chicken over and bake for another 25 minutes. It will likely be done then, but I also threw these under the broiler for a hot minute at the end to crisp the skin up even more. Maybe not even a minute—it's a quick process and you don't want to burn your precious drumsticks.
  5. Toss in the sauce. Then EAT.

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