Sticky Garlic Roasted Chicken Wings

These chicken wings are marinated in a stickyicky-garlicky-herbed mixture and then roasted to perfection. Seriously, can you go wrong with chicken wings? Whether they are in a buffalo sauce or dry rub orrrr sticky garlic sauce.. chicken wings are tender and delicious. In my opinion, chicken wings make eating chicken exciting. 

This marinade is my favorite, extra flavorful, kinda boujee type of sauce. Chicken wings are my boyfriend's favorite meal on this planet.. so, he definitely enjoyed the recipe testing with these wings. And, this is on our top 5 go to weekend recipes during summer. 

So, how do we make these wings? First, we make our dry rub. This consists of baking powder, garlic powder, smoked paprika, ground ginger and black pepper. Next, toss the wings in this dry rub. Let the wings sit in the rub while the oven preheats and then bake for 20 minutes.

While the chicken bakes, we’ll make the Sticky Sauce. You’ll mix coconut aminos, fresh garlic, honey, sesame oil, peanut oil and cilantro and cook this on the stove top until thickened. You’ll bring the sauce up to a boil, then reduce the heat to keep it at a simmer until nice and thick. This only takes about 8-10 minutes. Take the chicken out after 20 minutes, toss in the thickened Sticky Sauce and throw is back in the oven for 10 minutes or until the chicken reaches at least 165F degrees internally. Top with more cilantro, sesame seeds and peanuts.. and enjoy! 

I baked these wings because it's the easier and healthier option. If you're into frying these wings up before tossing them in the sauce, I support it (and have also tried it.. it's ridiculously good). Another option would be to cook them on the BBQ. 

Alriiiight, let me know what you think! 

Sticky Garlic Roasted Chicken Wings

1.5 to 2 lbs chicken wings

Dry Rub

1 1/2 tablespoons baking powder  

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon ground ginger

1/2 teaspoon black pepper 

Sticky Sauce

3 tablespoons honey

4 cloves garlic, diced 

1 1/2 tablespoons sesame oil

1 1/2 tablespoons peanut oil 

1/2 tablespoon dijon or spicy brown mustard

1/4 cup coconut aminos or soy sauce

1/4-1/2 cup cilantro, roughly chopped (reserve some for garnish)

a good sprinkle of sesame seeds, for garnish

a good sprinkle of peanuts, for garnish

1. Preheat oven to 425F. In a bowl, mix baking powder, paprika, garlic powder, ground ginger and pepper. Pat chicken wings dry and add to dry rub and toss until fully coated. Allow to sit in dry rub while oven heats up. Place wings on a lined baking sheet or baking sheet with rack and bake for 20 minutes.

2. While the wings bake, in a large bowl mix honey, garlic, sesame oil, peanut oil, mustard, coconut aminos, and cilantro until combined. Add to a sauce pan over medium-high heat, bring up to a boil and reduce heat to low and allow to simmer until thickened, about 10 minutes. Stir often. Once thickened pour back into bowl and set aside.

3. After 20 minutes, take the chicken out and toss into bowl with thickened sauce until chicken is fully coated. Carefully place the wings back onto the baking sheet. If there is sauce left over, brush or spoon the leftover sauce onto each wing. Cook for another 10 minutes or until internal temperature reaches at least 165F degrees. 

4. Remove from oven after 10 minutes and finish with more cilantro, sesame seeds and peanuts. Serve and Enjoy!