Carob syrup is the secret ingredient to these sticky sweet and sour chicken wings. Wings like these are an easy concept, but a challenge to execute at home without a deep fryer and an even bigger challenge if you are operating within the confines of a soy-free and sugar-restricted diet like the Autoimmune Protocol (AIP).
Never heard of carob syrup? You aren’t alone! It’s a new-to-me ingredient from our friends “down under” that you wouldn’t expect to use in a savory dish, but on wings it offers some flavor complexity along with the sweetness and a visually appealing browning in the oven that you’d normally get from sugar and soy sauce. If you can get your hands on some of this stuff, do yourself a favor and grab it! I don’t think this will be last you see of this ingredient on these pages in the coming months!
If you can’t find it or order it where you live, then you can use an equal amount of blackstrap molasses in this recipe. The flavor won’t be the same, but you’ll get a similar subtle sweetness and browning when you bake them.