are perfect for eating with your fingers. They are also extremely versatile because they can be tossed with any number of sauces or seasonings. The honey-mustard sauce used in this version is delicious and it pairs beautifully with potato salad or other picnic-worthy side dishes.
1 T. unsalted butter
2 cloves garlic, finely minced
3 T. honey
¼ c. Dijon mustard
1 t. hot sauce (optional)
3 pounds chicken wings
salt and pepper, to taste
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and pepper, then place in oven. Bake until skin is crispy, approximately 45 - 50 minutes.
About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium high heat until garlic becomes translucent. Reduce heat to low and add honey and Dijon mustard. Stir to combine. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using.
Add the cooked wings to a glass bowl and pour honey-mustard mixture over them. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly.
Serve with creamy red potato salad or your favorite side dishes.