Sticky BlackBerry BBQ Wings

Nothing better than a little sweet and salty when it comes to flavoring chicken wings. These Sticky BlackBerry BBQ are exactly what the doctor ordered. Well, they may not be exactly what the doctor ordered, but they are pretty damn close.

As with most chicken wing recipes, the star of this show is the BBQ sauce. With rich umami flavors like coconut aminos, and the sweet and tangy flavor from the blackberry jam, this sauce is epic. The addition of blackberry jam is one I’ve been dreaming about for a while. Mainly when I received a special package from Trade Street Jam Co.

Our spotlight on small businesses continues with Page Street Jam Co.
Trade Street Jam Co. is a black owned brand that continues to grow on the foundation of culinary innovation. All of their jam flavors are curated by in house chefs then slow cooked in small batches with minimal sugar, no added preservatives. The jam flavors are well crafted and delicious so I have to create a recipe inspired by the blackberry merlot jam.



Now, to cook the chicken wings, I like to precook them by boiling for a few minutes (parboil). After boiling, I then bake them to finish cooking and crisp them up before tossing them in the blackberry bbq sauce. It is very very important that you dry the wings off as much as possible before baking them. This will ensure you get the crispest wings.

To serve, I decided to make a quick and easy ranch dip to pair with the sweet and tangy wings. Just a few ingredients is all you need to make this cool and creamy dip that will complete your wing experience.

Check out more of our game-day recipes.

Let’s Get Cooking

Let’s Get Cooking

Sticky BlackBerry BBQ Wings

Chicken wings are baked and tossed with a sweet and tangy blackberry bbq sauce. Served with a fresh and easy ranch dip.
Chicken wings are baked and tossed with a sweet and tangy blackberry bbq sauce. Served with a fresh and easy ranch dip.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Yields:6 Serves


  • 2
    big pinches of sea salt
  • 2
    lbs chicken wings
  • 2
    tbsp ghee
  • 2
    cloves garlic, finely minced
  • 1/4
    tsp crushed red pepper flakes
  • 2
    heaping tbsp blackberry jam
  • 2
    tbsp coconut aminos
  • 2
    tbsp ketchup
  • Ranch Dip:

  • 1/4
    cup Greek yogurt
  • 2
    tbsp mayo
  • 1/2
    tsp mustard powder
  • 1
    tbs chives, dried or fresh
  • 1
    tsp garlic powder
  • sea salt to taste


  1. To begin, preheat the oven to 450˚F.
  2. Fill a large stock pot with water a little over half way and bring it to a boil. Add the sea salt to the water along with the wings. Boil the wings for 10 minutes and drain them in a colander.
  3. Now, pat the chicken wings completely dry using paper towels. This is the most important step. You want to make sure they wings are as dry as possible. Transfer the wings to a large sheet pan. Bake the wings for 20 minutes, then flip then and continue to cook for 5 more minutes.
  4. While the wings cook, heat the ghee in a small saucepan over medium-high heat and add the garlic and pepper flakes. Sauté the garlic for a minute until its fragrant. Lower the heat to medium and add the blackberry jam, coconut aminos and ketchup to the pot. Stir the sauce and simmer for 3 minutes to marry the flavors and thicken the sauce a bit. Remove the sauce from the heat and set it aside.
  5. Make the dip by adding the yogurt, mayo, mustard powder, chives and garlic powder to a bowl. Stir the ingredients together, taste and season with salt to taste. Set the dip aside.
  6. Remove the chicken from the oven and transfer it to a large bowl. Pour the sauce over the hot wings and toss to combine. Transfer the wings to a serving dish along with the dip and enjoy!

Nutrition Facts

Serves 6
Be the first to write a review

What do you think of this recipe?