What better time to cook up a batch of wings than around the holidays when people are visiting aplenty and everyone is always in graze mode? We gave these babies a 1, 2 flavor punch by first baking them with a dry spice rub, then roasting them with our Matty's BBQ Sauce. 
 
Makes 4 servings
 

What you need 

¼ cup coconut sugar
1 tablespoon paprika
1 ½ teaspoons cumin
1 teaspoon coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
1 cup Tessemae’s Matty’s BBQ sauce
4 pounds chicken wings, cut into wings and drumettes
Tessemae’s Creamy Ranch, for serving
 
 

What you do

1. Heat your oven to 400. Line two rimmed baking sheets with aluminum foil.
2. Mix together coconut sugar, paprika, cumin, salt, garlic and onion powders, cayenne and black peppers and toss it with the chicken.
3. Arrange chicken on baking sheets and roast until cooked through, about 36 minutes. Remove from oven.
4. Brush wings with remaining 1/2 cup Matty’s BBQ sauce. Adjust oven rack to top position and heat broiler. Return chicken to top rack of oven and broil until slightly crispy, about 2-3 minutes.
5. Remove from oven, flip wings over and brush with remaining ½ cup Matty’s BBQ. Return to top rack of oven and broil another 2-3 minutes. Serve alongside lots of our Creamy Ranch.