Sticky Baked Chicken Wings

• Gluten free

• Meat

  • 2 lbs Chicken wings

• Produce

  • 1 clove Garlic

• Condiments

  • 3 tbsp Clover honey
  • 1 2/3 tbsp Lime juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Korean chili paste

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted
  • 2 tsp Sesame oil

Found on lifeloveandgoodfood.com

Description

Ingredients

• 2 pounds chicken wings, split and tips discarded
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice, from 1 lime
• 3 tablespoons clover honey
• 1 tablespoon Korean chili paste
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons lime juice
• 1 clove garlic, peeled and smashed

Directions

• Place sesame oil, soy sauce and lime juice in a gallon-size ziplock bag. Add the chicken wings and seal the bag. Mix the wings around until all are coated in the marinade. Refrigerate for 3 hours to marinate.
• Preheat the oven to 425 degrees. Place the wings on a rimmed baking sheet and bake for 20 minutes or until crispy.
• Whisk together honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Bring to a simmer and reduce heat to low. Cook until thickened, about 5 minutes.
• Remove the wings from the oven and carefully pour off any grease. Brush the wings with sauce and toss gently with a metal spatula to coat well. Return to oven and cook an additional 5 to 10 minutes, turning once, until glazed and cooked through. Toss the cooked wings once more to coat well. Serve immediately.