For the BBQ sauce: On a low heat sweat the onion in a frying pan with some olive oil for about 10-12 min. You don’t want the onion to get brown, just very light gold/translucent.
Add the minced garlic and fry for another 4-5 min.
Add all the spices. Fry for 2 min.
Now add the ACV, molasses, water, coconut sugar, bring to a simmer over low heat and cook for about 10-15 min.
Whisk in the tomato paste. Simmer for another few minutes until the sauce has thickened.
Taste for seasoning, adding additional salt/sugar if needed. Remove from heat.
For the chicken wings:
Preheat oven to 180 ° C / 350 °F.
Drizzle a little bit of the olive oil on a bottom pf a nonreactive baking dish and place the chicken wings in it. Sprinkle with some salt. Drizzle a little bit more of the olive oil on top of the wings and place in the oven for about 20-30 minutes. You will need to turn the wings a couple of times during that time. Take the wings out of the oven after they browned up a little (you don’t want them crispy brown).
Pour the BBQ sauce all over the wings, returned them back in the oven and bake for about 20 min shaking the baking pan from time to time to prevent the wings from getting stuck to the bottom of the pan.
Serve with basmati rice or cauliflower “rice’ for a low carb/high fat and paleo version. I love to have lightly steamed green beans as a side, fresh salad would go a treat too!