Ingredients
Wings
- 2 big pinches of sea salt
- 2 lbs chicken wings
- 2 tbsp ghee
- 2 cloves garlic, finely minced
- 1/4 tsp crushed red pepper flakes
- 2 heaping tbsp blackberry jam
- 2 tbsp coconut aminos
- 2 tbsp ketchup
Ranch Dip
- 1/4 cup Greek yogurt
- 2 tbsp mayo
- 1/2 tsp mustard powder
- 1 tbsp chives, dried or fresh
- 1 tsp garlic powder
- Sea salt to taste
Instructions
- Prepare the wings: Rinse the chicken wings and pat them dry thoroughly using paper towels. This step is essential to ensure crispy skin when cooked.
- Season the wings: Sprinkle the wings generously with sea salt to enhance flavor.
- Heat the ghee: In a large skillet or frying pan, melt 2 tablespoons of ghee over medium heat to create a smoky base for cooking.
- Sauté garlic and spices: Add the finely minced garlic and crushed red pepper flakes to the melted ghee and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the wings: Add the chicken wings to the skillet in a single layer. Cook them for about 8-10 minutes on each side, turning occasionally until they are golden brown and cooked through.
- Make the blackberry BBQ sauce: In a small bowl, mix together the blackberry jam, coconut aminos, and ketchup until well combined.
- Coat the wings: Pour the blackberry BBQ sauce over the cooked wings in the skillet. Toss them gently to coat evenly. Let the wings cook in the sauce for an additional 3-5 minutes on medium-low heat until the sauce thickens and sticks well to the wings.
- Prepare the ranch dip: In a mixing bowl, combine Greek yogurt, mayo, mustard powder, chives, garlic powder, and sea salt to taste. Mix thoroughly until smooth and creamy.
- Serve: Plate the sticky blackberry BBQ wings alongside the ranch dip for dipping. Enjoy immediately while hot.
Notes
- For extra crispy wings, you can bake or air fry the wings before tossing in the sauce.
- Adjust crushed red pepper flakes to control the spiciness of the dish.
- Ghee adds a rich buttery flavor but can be substituted with clarified butter or vegetable oil if needed.
- This recipe pairs well with fresh celery or carrot sticks for added crunch.
- Store leftover wings separately from the dip in airtight containers and refrigerate for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
