Here's what's so great about these. You can bake the plain wings ahead of time and store them in the fridge or freezer; then before serving, simply warm them in the oven and toss them with the sauce. What could be easier!
| 10 | pounds | fresh or frozen chicken wings, thawed, if frozen |
| 1/3 | cup | hot pepper sauce |
| 1 | cup | Dijon-style mustard or other prepared mustard |
| 1 1/2 | cups | honey |
Preheat the oven to 425 degrees F. Split the wings at each joint and discard the tips; rinse, then pat dry. Place the wings on cookie sheets and bake for 30 minutes. Turn the wings and bake for 30 more minutes, until brown. Drain well and place in a large bowl. In a small saucepan, combine the remaining ingredients. Mix well, then heat the mixture over medium heat for 2 to 3 minutes, or until the honey melts. Remove from the heat and toss with the cooked chicken wings. Serve immediately or keep warm until ready to use.
NOTE: If you want to make these a bit hotter, add an additional 1/3 cup hot pepper sauce