If you are craving some tangy, succulent wings that are easy and everyone will love, this recipe is a great choice! The sauce is quick to mix together. They smelled so good when they were baking in the oven, I could hardly wait to dig into them! They would be great the next day in a lunchbox, but we didn’t have any left, so next time, I will need a double batch. They are baked and then finished off under the broiler to get them nice and crispy.
2 lbs. Chicken Wings
2 TBS. Garlic Infused Olive Oil
1 Tablespoon Clear Honey
1 Tablespoon Garlic Free Yellow Mustard
1 Tablespoon Djon Mustard
1 teaspoon Ground Cumin
1 teaspoon Chipotle Chili Powder
1 teaspoon Himalayan Pink Salt
1/8 teaspoon White Pepper
two dashes of Habanero Pepper Sauce
2 Tablespoons Fresh Squeezed Lime Juice
Preheat oven 375 degrees. Lay wings on a parchment lined rimmed baking sheet, sprinkle with a little extra Himalayan Pink Salt and Black Pepper (pre-season your meat to build flavor) and bake ten minutes. Meanwhile whisk up the rest of the ingredients for the sauce. After ten minutes of baking, remove wings and brush with some of the sauce…coat them well. Bake another ten minutes, remove from the oven and turn the wings over and brush again and return to the oven ten more minutes. Repeat once more for ten minutes. Keep an eye on your wings. (Depending on the size of them the time will vary. My wings were medium sized and took 40 minutes.) Turn on broiler and broil the wings until they are at your desired crispiness, coating again and turning once. This will only take a minute or two. Serve!