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Wingin' It With Zac

 

INGREDIENTS

4 lbs chicken wings 
1-1/2 Tbsp Olive oil or Vegetable oil
1/2 Tbsp Sea salt or Kosher Salt 
1/2 Tbsp Ground black pepper
1/2 Tsp ground chili pepper
1 Tbsp Soy sauce
2 cloves finely chopped or crushed Garlic
1/2 Tbsp ground Cumin
1/2 Tbsp ground Dried Thyme
1/2 Tbsp Onion powder
1/2 Tsp Cayenne pepper
1/2 Tbsp Brown sugar
Zest of ½ of a Lemon
1/2 Tbsp Smoked Paprika 
2 Tbsp Tomato paste
1 Tbsp Apple cider vinegar
1/2 Tbsp of Ground ginger
1/2 tsp cayenne pepper (optional for more heat) 
4 leaves of finely chopped fresh Basil
2 Tbsp of honey 
1 Tsp toasted Sesame seeds

DIRECTIONS

Pre-heat oven to 425F (NOTE: wings can also be fried or grilled)

For the dipping sauce

Place the honey, soy, ground chili powder, apple cider vinegar and 1 tablespoon of the tomato paste in a sauce pan and bring to a simmer for about 5 min, until reduced, and let cool. Add the finely chopped basil leaves. Add the toasted sesame seeds at the end and mix together. 

For the marinade:

Mix the crushed garlic, brown sugar, soy, sea salt, lemon zest and black pepper and 1 tablespoon of tomato paste and ground ginger in a small bowl. 

For the dry rub:

Mix cumin, dried thyme, onion powder, ground chili pepper (optional for more heat) and the smoked paprika in a small bowl.

Bake and Serve:

Cover a large baking sheet with aluminum foil and cover the chicken wings with the marinade.  Let sit at least an hour.  If you refrigerate overnight, let the wings sit out for at least 10 minutes to come to room temperature.

Drizzle chicken wings with 1 tablespoon of oil and toss until coated.

Last step: sprinkle the dry rub over the wings.

Bake in oven for about 1.5 hours on a middle oven rack.

Serve dipping sauce on the side or you can simply pour the sauce over the wings.

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