Sticky BBQ Chicken Wings

Servings: 4
Calories: 741.6kcal/20.6kJ (per serving)
Fat: 52.5g (per serving)
Carbs: 3.1g (per serving)
Protein: 61.0g (per serving)

About

Finger lickingly sticky and mildly spiced, these BBQ chicken wings are quick and easy to make with minimal fuss. Baked in the oven, these keto wings bring the taste of the BBQ to your kitchen table all year round.

Perfect for dinner parties and great for kids, these wings are ideal paired with our smokey cabbage and fennel slaw.

Ingredients

2 pound chicken wings with skin
3 teaspoon tomato puree
2 teaspoon garlic powder
2 teaspoon spices onion powder
2 teaspoon gourmet collection smoked paprika by mccormick
1 tablespoon coconut oil
2 teaspoon coconut oil
1 tablespoon butter
1 tablespoon xylitol sweetener
1 teaspoon mustard
1 teaspoon cayenne pepper
½ teaspoon ground ginger by adams
½ teaspoon ground cumin by tone's
½ teaspoon spices cinnamon ground
½ teaspoon coriander by gourmet garden
¼ teaspoon salt
0.2 teaspoon black pepper

Instructions

Preheat the oven to 390 degrees Fahrenheit.
Add all the powdered seasonings to a mixing bowl with the xylitol and season with salt and pepper. Mix well to combine.
Arrange the chicken wings in an oven proof dish and sprinkle over ½ of the seasoning mix. Use your hands to rub the seasoning in to the meat. Add 2 teaspoons of coconut oil to the tray with the chicken and transfer to the oven to bake for 25 minutes.
While the chicken is cooking, add the remaining coconut oil to a small pan with the mustard, tomato puree and remaining spices. Turn the heat to medium. Whisk the sauce ingredients together to form a paste, then add the butter to the pan.
Bring the sauce to a vigorous bubble, stirring constantly for about 4 minutes until you have a thick BBQ sauce.
Remove the wings from the oven and pour over the sauce.
Return to the oven to finish cooking for a further 20 minutes, turning halfway through. The wings are ready when piping hot through and the sauce is dark and sticky.