The sweet and spicy blend of the barbecue sauce adds a seasonal twist to these chicken wings.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, diced
- ¼ cup red onion, diced
- 1 jalapeño pepper, diced (omit seeds if you prefer sauce less heat)
- 15 ounces canned tomato sauce (puréed tomatoes)
- ½ teaspoon cumin
- 1 pint blueberries
- 2 tablespoons maple syrup (dark/very dark)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon turmeric
- 2 pounds chicken wings, separated
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
Preparation
Heat olive oil in a medium saucepan over medium heat. Add garlic, onion and jalapeño and sauté for 4–5 minutes to soften. Add the rest of the ingredients and stir to combine. Bring mixture to a boil and then lower heat and allow to simmer for 1 hour, stirring often. Turn off heat and remove from burner. Using a hand blender, blend sauce on high for 30 seconds until smooth. (May also use a blender or food processor to combine.)
Preheat grill to medium-high. In a large bowl, toss wings with coconut oil and salt and pepper to coat evenly. Place wings on grill on medium to medium-high heat. Grill for 5 minutes, then flip and cook for an additional 5–10 minutes until internal temperature reaches 170°. Remove from grill and place in glass dish, cover with about 1 cup of Blueberry Jalapeño Barbecue sauce, toss to coat evenly.
