Chicken wings are baked and tossed with a sweet and tangy blackberry bbq sauce. Served with a fresh and easy ranch dip.
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
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
To begin, preheat the oven to 450˚F.
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.
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.
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.
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.
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!
Keywords: BBQ wings, oven baked wings