Time: 1 hour (15 minutes hands-on time)
3 lbs chicken wings (wing drumettes or wings, whichever you prefer)
2 Tbsp avocado oil
1/2 tsp salt
1/2 tsp pepper
1 cup Georgia Grinders Pecan Butter
1/2 cup BBQ sauce (I like Primal Kitchen's Classic BBQ sauce)
4 tsp coconut aminos
1 Tbsp chipotle powder
1/3 cup avocado oil
2 Tbsp maple syrup*
3 Tbsp water
Fresh cilantro, chopped
*Omit maple syrup if following Whole30
1.) Preheat oven to 400° and pat wings dry with paper towels and transfer to a large bowl.
2.) Coat wings with 2 Tbsp avocado oil, salt and pepper.
3.) Line a baking sheet with aluminum foil and place an oven-safe baking rack on the cookie sheet. This will help the wings cook evenly.
4.) Transfer the wings to the baking rack and place in the oven. Cook for 20 minutes, flip the wings and continue to cook for another 20 minutes.
5.) Turn the oven to broil and broil wings for 5 minutes or until crisp and golden.
6.) While the wings are cooking, prepare the wing sauce by combining the Georgia Grinders Pecan Butter, BBQ sauce, coconut aminos, chipotle powder, avocado oil and maple syrup in a medium saucepan.*
7.) Heat sauce on low-medium heat, stirring frequently until the sauce comes to a simmer. Simmer for one minute then remove from heat.
8.) Spoon sauce into a food processor and process until well incorporated. Add a Tbsp of water at a time, adding more if needed to obtain desired consistency.
9.) Once wings are fully cooked, remove from oven and let rest for 5 minutes.
10.) Toss wings or brush with prepared sauce. I find brushing the wings with sauce easier, but either method works.
11.) Garnish wings with freshly chopped cilantro and plate with carrot and celery sticks, serving with extra sauce on the side, if desired.
*After making this recipe on Great Day SA, I discovered that the wing sauce can be a great consistency without heating/blending the ingredients. This is likely due to all ingredients being room temperature. Feel free to try this way by using room temperature ingredients (and well stirred pecan butter), but if you find yourself with a sauce that is separating, I'd suggest sticking with the above instructions for heating/blend!