Paleo Ginger Blueberry BBQ Wings
A totally paleo, whole30 friendly and delicious BBQ sauce on lick your finger good crispy wings made in the oven. Also try the BBQ ribs version.
Servings: 6
Ingredients
For the Wings:
- 4 lbs chicken wings, skin on (cut into drumettes and wingettes)
- 2 tbsp everything bagel seasoning (recipe linked below - or just use salt & pepper)
- 4 tbsp olive oil
For the Ginger Blueberry BBQ Sauce (makes about 1 cup of sauce):
- 1 cup blueberries
- 2 inch fresh ginger minced
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 tbsp pickle brine or apple cider vinegar
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- 1/2 tsp coriander powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 cup water
- 1 date -seed removed optional - for extra sweetness
Instructions
Prepare the Wings:
- Preheat oven to 425*F (218*C).
- Line a baking sheet with a baking rack for the wings to sit on. (This will help them crisp up and you won't have to flip them halfway).
- In a large bowl mix the wings, seasoning and olive oil till well coated.
- Place the wings on the wire rack over a baking sheet, making sure they don't touch (you may need two baking sheets). Bake in the oven for 40-45 mins. If they don't feel crisp enough after that, you can broil for a few mins to crisp up.
Make the Sauce:
- While the wings are cooking, mix all the sauce ingredients in a small saucepan. Bring to a boil, and then cook on medium low till the blueberries start to burst (about 5-7 mins).
- Use an immersion blender (or some other blender) to blend the sauce till smooth (be careful it is hot!). Set aside.
Finish the Wings:
- When the wings come out of the oven, carefully transfer to a deep bowl and mix in the BBQ sauce. Toss to coat well.
- Serve warm with a sprinkle of everything seasoning and lots of napkins on the side, 'cause these are finger licking good!
Notes
To make your own everything seasoning - check out my recipe here.
If you cut the wings into drumettes and wingettes, save that little wing tip at the end which has very little meat on it - it is great for making stock!