In a small bowl, combine all the ingredients for the rub and season to taste with salt and pepper.
2 tbsp. paprika, 2 tsp. chili powder or cayenne pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. cumin, Sea salt and freshly ground black pepper to taste, 1 tsp. rosemary
Combine the chicken wings with the rub in a freezer bag and shake well, then refrigerate for 2 to 12 hours.
4 lb. Chicken wings
Preheat your oven To 350 F.
For the sauce, warm the cooking fat in a saucepan over medium heat and cook the garlic and onion until they are soft.
Add the remaining ingredients for the sauce, mix well, and season to taste.
BBQ Rub, 1 cup of BBQ Sauce, 2 cups homemade ketchup, ½ white onion, 3 cloves garlic, 3 tbsp. Paleo cooking fat, ¼ cup white wine vinegar, ⅓ cup homemade Worcestershire sauce, 2 teaspoons chili powder, 1 tsp. cayenne pepper, ⅓ cup raw honey, Sea salt and freshly ground black pepper to taste
Let the sauce simmer for at least 30 minutes.
Transfer the chicken wings from the bag into a big bowl and combine them with 1 cup of BBQ sauce.
Place the sauce-coated wings on a baking sheet and bake for 20 minutes, turning them once after 10 minutes.
After 20 minutes of cooking, bring the oven to a high broil and roast the chicken wings for 5 minutes on each side.
Serve the wings warm with the extra BBQ sauce on the side for dipping.