Chili Paprika Chicken Wings

Whatever game your watching, or Netflix your binging - settle in with these.  But plan ahead to marinate enough - you'll thank yourself.
6-8 full chicken wings, separated, tips reserved for soup

Marinade:
1/4 cup olive oil
1/4 cup honey
4 cloves garlic, minced
2 tsp chili powder
1 tsp Pimenton - smoked Spanish paprika
2 tsp coarse Kosher salt
2 tsp herbes de Provence, or Italian herbes
2 tsp black sesame seeds
Plenty, I mean plenty of freshly ground pepper

Whisk the marinade together in a large mixing bowl.

Add the chicken wings and marinate at least 2 hours, or overnight in the refrigerator.

When ready to cook, return wings to room temperature first. Preheat oven to 425F. Lay wings out in a baking sheet with space between each wing. Roast for about 10 minutes. Flip and roast another 10-15 minutes, until the wings are browned and cooked through.

Makes 12-16 wings servings.