3 lbs chicken wings (1 dozen whole wings)
1 tbsp canola oil (we used Solio Canola Oil)
1 tsp seasoned salt (we used Salt of the Earth Finishing salt)
1/3 cup honey mustard (we used Smokin’ Grill Grand Reserve Honey Mustard)
1/4 cup habanero honey (we used Kentucky Honey Farms)
1 tsp Worcestershire sauce (we used Screamin’ Mimi’s Wine & Pepper Sauce)
1 tsp hot sauce (Kentucky Smokin’ Grill Grand Reserve Honey Mustard)
Preheat oven to 425 degrees.
Using a sharp knife, separate each chicken wing at the joints to create the tips, wingettes, and drumettes. Discard the wing tips or save for soup or stock. Toss the wingettes and drumettes in a large bowl with the oil and seasoned salt. Transfer to a foil lined baking sheet and cook at 425 degrees, until wings are cooked, browned, and crispy. In a large bowl, stir together the honey mustard, habanero honey, Worcestershire sauce, and hot sauce. Toss the cooked wings in this sauce to lightly glaze and transfer them back to the baking sheet. Bake at 425 degrees for about 5 minutes to set the sauce and serve.
Aired on 2/5/2017