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Sticky chicken wings are everyone’s favorite! These chicken wings are so good that you will be licking your fingers!
The typical BBQ sauce that you usually find at restaurants was never my favorite — I found it too sweet for my palate. That’s the reason I wanted to create an AIP version of BBQ sauce and I am so glad I did!
This BBQ sauce uses blackstrap molasses which gives it that stickiness that we all love! By the way, in case you didn’t know already, unsulfured blackstrap molasses is a highly nutrient dense ingredient. Dr. Sarah Ballantyne states on her website that blackstrap molasses has over five times as much iron as steak and 1.5 times as much calcium as cheese (per calorie)! In addition to the molasses, this sauce has two types of vinegar to balance the sweetness with some tartness. Even though the list of ingredients may seem a bit long, this sauce comes together really quickly!
- About 2 lbs of chicken wings
- 2 tablespoons lemon juice
- 1 tablespoon garlic powder
- ½ teaspoon sea salt
- 2 tablespoons avocado oil
- Pre-heat oven to 425 degrees F.
- In a mixing bowl, add all the marinade ingredients and mix well. Toss the chicken wings in the marinade.
- Brush a baking tray lightly with avocado oil and arrange the wings over it.
- Place the tray in the oven and bake for 20-22 minutes until the bottoms get crisp. Flip the wings and bake again for 5-7 mins. Remove wings from the oven and keep covered until they are ready to be served.
- While the wings are baking, make the sauce. Add all the ingredients for the sauce except the arrowroot slurry to a sauce pan and place on low heat. Stir using a whisk and after the mixture simmers for a couple minutes, add the arrowroot mixed with the water and continue whisking until the sauce thickens (about 2 minutes). Turn heat off and let cool for 5 minutes.
- For serving, arrange the baked wings on a tray and pour the bbq sauce all over them. Use a pair of tongs to coat each wing in sauce. Serve immediately.