Sweet'n'Sticky Rosemary Wings

• 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)

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 300F.
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!

clove garlic, water, basil, ground sea salt, ground black pepper, beef broth, ground cinnamon, honey, chicken boullion, rosemary, light brown sugar, celery, blade, chicken

Taken from cookpad.com/us/recipes/335663-sweetnsticky-rosemary-wings (may not work)