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Author Notes: I was making traditional buffalo wings one day and decided to add a second flavor. Looking through the fridge, I immediately saw sambal oelek and chinese mustard, the only thing missing was a way to cut through the intense heat of the sambal. I reached for the honey and the new wings were gone well before the classic version. - Tony S
Serves a crowd
- 2 pounds chicken wings
- 3 tablespoons Sambal Oelek
- 3 tablespoons Honey
- 2 tablespoons Chinese Mustard
- 3 Scallions, greens only thinly sliced on the diagonal
- 1/2 teaspoon Garlic Powder
- Salt & Pepper to Taste
- Preheat oven to 425
- Cut wings into three pieces, save wing tips for another use.
- Cover rimmed baking sheet (or two), large enough to fit wings, in a single layer with foil to make cleanup easier.
- Season wings with salt, pepper, and garlic powder.
- Bake wings for 45-55 minutes, flipping every 15 minutes until done.
- While wings are baking, make sauce.
- Mix sambal, honey, and chinese mustard together in a small saucepan or microwave safe bowl. Just before wings are done, heat sauce to a simmer and take off heat or out of microwave.
- Dump sauce into a large bowl big enough to toss wings. Once wings are done, toss wings with sauce, transfer to a serving platter and sprinkle with scallions.
- This recipe was entered in the contest for Your Best Chicken Wings
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