Ingredients

20 bone-in chicken wings

1 1/2 tablespoons BBQ dry rub seasoning

1/4 teaspoon sea salt

1 1/2 – 2 cups BBQ sauce

2 tablespoons chili powder

1 tablespoon black pepper

1 tablespoon ground cumin

1 tablespoon sea salt

1 tablespoon coconut sugar (optional)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon chipotle powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

3/4 cup apple cider vinegar (unfiltered and unsweetened)

1 1/3 cups tomato sauce

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

3 tablespoons honey

1 clove garlic (minced)

3/4 teaspoon chili powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

Instructions

Step 1: Make the dry rub by mixing chili powder, black pepper, ground cumin, sea salt, coconut sugar (if using), onion powder, garlic powder, dried thyme, chipotle powder, smoked paprika, and cayenne pepper in an airtight container. Shake well to combine.

Step 2: Prepare the BBQ sauce by whisking together apple cider vinegar, tomato sauce, Dijon mustard, maple syrup, honey, minced garlic, chili powder, cinnamon, and salt in a small saucepan. Simmer the mixture gently for 30 minutes, stirring occasionally.

Step 3: Rub the chicken wings thoroughly with 1 1/2 tablespoons of the dry rub and 1/4 teaspoon sea salt.

Step 4: Place the seasoned wings in a 4-quart slow cooker. Pour 1/2 cup of the prepared BBQ sauce over the wings to coat them evenly.

Step 5: Cover the slow cooker and cook the wings on low heat for 3 to 4 hours, until they are tender and cooked through.

Step 6: Preheat your oven broiler. Transfer the cooked wings to a rimmed baking sheet lined with foil. Broil on high for about 10 minutes, turning once, until the wings start to develop golden brown spots.

Step 7: Warm the remaining BBQ sauce if it has cooled. Toss 1 cup of the sauce with the broiled wings to coat well. Serve extra sauce on the side for dipping.

Tips & Variations

For extra crispy wings, broil them for a few minutes on each side, watching carefully to prevent burning.

Adjust the cayenne and chipotle powders if you prefer a milder or spicier flavor.

If you don’t have a slow cooker, you can bake the wings at 300°F (150°C) covered for about 1.5 hours, then proceed with broiling.

Swap the honey and maple syrup for pure agave nectar to keep it strictly paleo-friendly and vegan-friendly.

FAQs

Can I use frozen chicken wings for this recipe?

It’s best to use thawed wings to ensure even cooking. If using frozen wings, allow extra cooking time in the slow cooker and check for doneness carefully.