Sweet'n'Sticky Rosemary Wings

Name: Sweet'n'Sticky Rosemary Wings
Total time: 600 s
Cuisine: American
Ingredients: 4 clove garlic, coarsely chopped; 1 cup warm water; 1/2 tsp dried basil; 1/2 tsp ground sea salt (table salt is fine); 1/4 tsp freshly ground black pepper (pre-ground is fine); 1/2 cup beef broth; 1/4 tsp ground cinnamon; 1 tbsp honey; 1 chicken boullion cube, crushed into powder; 1 tbsp dried rosemary, measured, THEN crushed as fine as possible; 1 cup light brown sugar (dark should be fine, too); 2 pinch celery seed; 1 pinch mustard seed, crushed beneath flat of knife blade; 13 medium - large raw chicken wings (I used already separated drums and flats, if using whole, use 7, remove tips, and separate sections)

HotPaws @cook_2830465

these turned out much better than I expected... I finished mine, plus two of his!

HotPaws @cook_2830465

these turned out much better than I expected... I finished mine, plus two of his!

Saved

Ingredients

10 mins

Marinade
4 clovegarlic, coarsely chopped
1 cupwarm water
1/2 tspdried basil
1/2 tspground sea salt (table salt is fine)
1/4 tspfreshly ground black pepper (pre-ground is fine)
1/2 cupbeef broth
1/4 tspground cinnamon
1 tbsphoney
1chicken boullion cube, crushed into powder
1 tbspdried rosemary, measured, THEN crushed as fine as possible
1 cuplight brown sugar (dark should be fine, too)
2 pinchcelery seed
1 pinchmustard seed, crushed beneath flat of knife blade
Meat
13 medium- large raw chicken wings (I used already separated drums and flats, if using whole, use 7, remove tips, and separate sections)

Saved

Steps

10 mins

1

Put all ingredients in a container (I used a zip closure bag, but tupperware works fine)
2

Marinate wings a minimum of 2 hours, but the longer the better (I marinated mine about 7 hours).
3

When ready to cook, preheat oven to 300°F.
4

Place wings on a foil lined baking sheet, not touching (they'll get sticky soon)
5

Put the remaining marinade in a saucepan on stovetop, on LOW (you want it to slowly reduce, but not burn, as the chicken cooks)
6

Baste wings every 15 minutes with marinade, turning wings after 30 minutes.
7

Continue basting every 15 minutes until wings are thoroughly cooked (this time will vary, due to the frequency of opening the oven to baste)
8

Grab some hand wipes or wet paper towels and dig in!