2 pounds chicken wings (separated and tips removed)
Kosher or sea salt
2 tablespoons Dijon mustard
2 teaspoons prepared yellow mustard
3 tablespoons honey
2 teaspoons cider vinegar
Kosher or sea salt and pepper
1 teaspoon hot pepper sauce
Heat oven to 450 degrees F. Line a baking sheet with aluminum foil; coat the
foil with cooking spray.
Arrange the wings on the prepared baking sheet so they do not touch; season with
Bake in preheated oven until browned and crispy on top, about 20 minutes.
Flip the wings with tongs and cook until no longer pink in the center and the
juices run clear, about 20 minutes more. (Option: toss the wings after cooking all
the way though in hot oil - 350 degrees F for 2-3 minutes to crisp them up - do
a quick drain before continuing with the recipe).
Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, kosher
ro sea salt, pepper and hot sauce in large mixing bowl.
Add the wings to the bowl and toss with a spatula to coat evenly.
Allow to sit for abut five minutes and toss again to re-coat.