Sweet & Tangy BBQ Wings

Appetizers | August 12, 2017 | By

I recently posted a recipe for an amazing Paleo BBQ sauce.  And what better to put that sauce on than wings? They are my favorite part of grilling- so versatile, inexpensive, flavorful- a winner with most at a cookout. So I have prepared here for you today some Sweet & Tangy BBQ Wings.

Paleo BBQ Sauce

For all of my wing recipes, whether baked or grilled, I always coat them in arrowroot powder & salt and let sit in the refrigerator on a baking rack over a pan for a few hours. This method will produce extra crispy chicken without the extra fat from frying. Once the wings have sat for a few hours remove and prepare your grill. I recently switched from a gas grill to a Weber charcoal grill and absolutely love it! Personally I like to experiment with different types of charcoal- there are so many amazing flavors out there!

For this particular batch of sweet & tangy BBQ wings, I used an applewood smoked charcoal, elevating the taste of the chicken with natural sweet flavor.  I set my wings on the grill in a single layer making sure my wings weren’t touching and covered cooking for 15-20 minutes, turning occasionally.  I then brushed some sauce on, cooked for an additional 1-2 minutes and voila! Beautifully charred tender sweet and tangy wings.


Sweet & Tangy BBQ Wings

I go back and forth between basting my sweet & tangy BBQ wings throughout the entire grilling process to just adding the sauce at the very end.  I made one batch with just a final coat at the end which produced a less messy but still delicious wing.  The second batch, I upper my BBQ sauce game and added it after the grilling was complete.  Serve up with some raw vegetables and a tahini dip and you have the perfect meal. Heat from the sweet tender wings paired with refreshing crunch of the vegetables and the creaminess of the tahini dip, it’s a total win! How do you like to prepare your wings?

Sweet & Tangy BBQ Wings


Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Barbeque
Serves: 12
  • 1 tablespoon Ghee
  • ½ sweet onion, diced
  • 3 tablespoons raw honey
  • 2 tablespoons apple cider vinegar
  • 1- 6oz can tomato paste
  • 1- ½ cups chicken bone broth
  • 1 tablespoon coconut aminos
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 12 Chicken Wings (drummettes, wings & wing tips intact)
  • ¼ cup Arrowroot Flour
  • 1 teaspoon salt
  2. In a medium sauce pan, heat ghee over medium high heat and sauté onion until slightly caramelized.
  3. Add all remaining ingredients and bring to a boil.
  4. Lower heat and simmer for about 30 minutes.
  5. WINGS
  6. Thoroughly dry wings with paper towels.
  7. In a large bowl or freezer bag, combine the arrowroot and salt. Add wings and shake until completed coated.
  8. Place a wire rack on a baking sheet. Set chicken wings in a single layer on wire rack.
  9. Refrigerate wings for at least an hour up to eight hours.
  10. Heat the grill to medium heat, about 350 degrees.
  11. Place chicken wings on grill and cook covered for 15-20 minutes, turning occasionally with BBQ tongs.
  12. Brush a little of the BBQ sauce (recipe below) on wings cook for 1-2 minutes longer on each side. Remove from heat and toss with remaining sauce.
1. As a time-saver, I kept the wings whole. If you have time, cut the wings from the drummettes, discarding the wing tips.
2. Chicken wings are less expensive to buy whole and cut down yourself at home.

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