- Place all ingredients in a saucepan, except the chicken legs, over medium-high heat and bring to a light boil. - 2 tbsp. ghee, 1 cup tomato sauce, 2 tbsp. coconut aminos, ¼ cup apple cider vinegar, 2 tbsp. raw honey, ½ - 1 tbsp. chili powder, ½ tbsp. paprika, 1 tsp. onion powder, 1 tsp. garlic powder 
- Lower heat and simmer for 15 to 20 minutes, stirring occasionally 
- Adjust the seasoning and set aside. - Sea salt and freshly ground black pepper 
- Preheat oven to 425 F. 
- Make deep cuts in each chicken leg using a knife, then generously season to taste. - 4 to 6 chicken legs, Sea salt and freshly ground black pepper 
- Place the chicken legs in a baking dish, and pour the BBQ sauce over the chicken, making sure every piece is well covered. 
- Bake for 40 to 45 minutes, or until the chicken is cooked through and no longer pink.