This is a slow cooker recipe, but I adapted it (see option 2) to make it in the oven when I ran out of time one evening. It really was great! We don’t like spicy brown mustard (or many mustards) so we just quartered the mustard ingredient and the flavor still came through and worked well. Enjoy!
INGREDIENTS:
- 3 lbs. chicken wings
- 1 tsp. salt
- 1 tsp. black pepper**
- 1/2 cup honey
- 1/2 cup BBQ sauce**
- 2 T. spicy brown mustard (we reduced it to 1/2 T.)**
- 1 clove garlic, minced
- 3-4 thin lemon slices (optional)**
**Known IC irritants, tread carefully!
DIRECTIONS:
- Preheat broiler. Cut off wing tips, discard. Cut each wing at joint to make 2 pieces.
- Season with salt and pepper.
- Place on broiler pan. Broil 4-5 inches from heat about 5 minutes per side.
SLOW COOKER OPTION 1)
- Transfer wings to slow cooker.
- Combine honey, BBQ sauce, mustard, and garlic in small bowl. Mix well. Pour sauce over chicken wings. Top with lemon slices, optional. Cover, cook on LOW 4-5 hours.
- Before serving, remove and discard lemon slices.
- Serve wings with sauce.
OR QUICK OPTION 2)
- Transfer wings to large baking dish that has sides.
- Combine honey, BBQ sauce, mustard, and garlic in small bowl. Mix well. Pour sauce over chicken wings. Top with lemon slices, optional. Cover, cook at about 375 degrees for about an hour, or until thermometer reads safe.
- Before serving, remove and discard lemon slices.
- Serve wings with sauce.
