Tangy Honey Mustard Baked Chicken Wings

• Gluten free

• Meat

  • 2 1/2 lb Chicken wings

• Produce

  • 1/2 tsp Chipotle chili, powder
  • 1 tsp Garlic powder

• Condiments

  • 1/2 cup Dijon mustard
  • 1/2 cup Honey
  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 2 tbsp Butter

Found on joyfulhealthyeats.com

Description

Ingredients

• 2½ - 3 lbs. of chicken wings (drumettes and wings)
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• ½ teaspoon of chipotle chili powder
• ½ teaspoon of ground cinnamon
• 1 tablespoon of canola oil
• optional garnish: green onions, sesame seeds
• ½ cup of honey
• ½ cup of dijon mustard (I use stone ground mustard because I like the texture of it)
• ½ teaspoon of ground mustard
• 2 tablespoons of butter

Directions

• Preheat oven to 400 degrees.
• Pat chicken wings dry and place in a large bowl.
• In a small bowl mix paprika, garlic powder, chipotle chili powder, and ground cinnamon.
• Sprinkle seasoning mixture over chicken wings and then add canola oil, toss to coat all the wings.
• Add a wire rack to a baking sheet and evenly spread chicken wings out on wire rack.
• Bake wings for 20 minutes.
• Remove pan from oven, flip the chicken wings and bake for an additional 20-25 minutes.
• In the meantime, heat a small pot to medium high heat. Add in mustard, honey, ground mustard, and butter. Stir until butter is melted and sauce is warm.
• Add cooked chicken wings to a large bowl with the honey mustard sauce, toss the chicken wings around with the sauce until all the wings are covered.
• Garnish with sliced green onions and sesame seeds.