- 5 pounds whole chicken wings (cut into pieces; one wing makes 2 pieces, the "flat" and the "drum")
- 1 dash salt (to taste)
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/2 cup honey
- 1 tablespoon cider vinegar
- 2 tablespoon Louisiana hot sauce
- 1/2 teaspoon black pepper
- 1 dash cayenne pepper (to taste)
1. Preheat oven to 450 degrees F.
2. If necessary, cut whole wings into two pieces, discarding the tips. Cover two baking sheets with heavy-duty foil and spray lightly with non-stick oil. Season the wings with salt and spread out evenly on baking pans. Bake for about 20 minutes, remove and turn the wings over; cook for another 15-20 minutes until the wings are cooked through and well-browned.
3. While the chicken wings are baking, mix the rest of the ingredients in a large mixing bowl.
Taste sauce and add more spice if so desired. After the wings are cooked, transfer into the bowl (use tongs or slotted spatula so the grease stays on the pan). Toss with a spatula to completely coat. Let sit for 5 minutes and toss again. The chicken wings will soak in the sauce as they rest and the glaze will thicken as it cools.
4. Toss one last time and transfer to a serving platter. Can be served warm or at room temp.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||8 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|