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Author Notes: These wings are tangy, sweet and sticky (finger-licking-good)! The sauce uses just a few ingredients and comes together in a few short minutes. They are great for parties (served with a side of extra napkins) and weeknight dinners (they're not too spicy, so even kids love them). The sauce can used as a marinade, dip or on your favorite sandwich. - heather
- 3 pounds chicken wings (drumettes and tips)
- Salt and Pepper
- Cooking spray
- 2 tablespoons butter
- 2/3 cups honey
- 1/2 cup dijon mustard
- 2 tablespoons bourbon
- 2 tablespoons light soy sauce
- 1 teaspoon Sriracha sauce (add more for extra spice)
- 2 scallions, thin sliced
- Pre-heat the oven to 400 degrees. Line the bottom of a rimmed cookie sheet with foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps to develop a crispy skin. Lay the chicken wings out on the rack and season with a bit of salt and pepper and a quick spray of cooking oil.
- Put them into the oven, cook about 20 minutes, flip them over and cook another 20 minutes. Turn on the broiler and cook another 5 minutes on each side. This will give them a nice rich brown color and crispy skin. Keep an eye on them so that they don’t burn.
- Return the oven to 400 degrees. In a medium size sauce pan combine the butter, honey, mustard, bourbon, soy sauce and Sriracha. Simmer just 2-3 minutes so all the flavors come together. Brush chicken wings with the sauce and cook about 5-8 minutes. Flip them over, brush with more sauce, and cook another 5-8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve garnished with scallions and additional sauce on the side.
- This recipe was entered in the contest for Your Best Recipe with Mustard