Sticky Baked Sesame Chicken Wings and Rice Recipe

Marinate wings:
In a large bowl, whisk together tamari, toasted sesame oil, and fresh ginger. Dry wings with paper towels and add chicken wings, toss well to coat. Cover and marinate in fridge for 1 hour or overnight.
⅓ cup tamari or coconut aminos, 2 tablespoons toasted sesame oil, 2-3 tablespoons minced fresh ginger, 2 pounds chicken wings
Bake:
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. With tongs, transfer wingettes from sauce and place on prepared baking sheet, careful not to overlap. Bake in preheated oven for 30 minutes or until golden and crispy. Internal temperature should reach 165°F.
Prepare wing sauce while wings are baking: In a small saucepan, stir together 2 tablespoons tamari, rice vinegar, honey, chili garlic sauce, sriracha and garlic. Bring to a boil, reduce heat to low, and simmer for 30 minutes, until syrupy and thick.
2 tablespoons tamari, ⅓ cup rice vinegar, ⅓ cup honey or pure maple syrup, 2 tablespoons chili garlic sauce, 1 tablespoon sriracha sauce
Coat wings: Transfer wings to a large bowl and add sauce. Toss to coat.
Serve:
Serve wings over a bed of cooked rice. Garnish with roasted peanuts, green onions, cilantro, sesame seeds, and a grind of black pepper and sea salt.
2 cloves garlic, minced, 2 cups cooked rice, ¼ cup roasted peanuts, 1 tablespoon chopped green onions, 1 tablespoon chopped fresh cilantro, 1 tablespoon toasted sesame seeds