Crispy grilled wings tossed in a sticky sweet and spicy jalapeno honey mustard sauce. Hot Honey Mustard Wings make a great appetizer or meal for a hungry crowd at a cookout or game day!
It’s been a pretty long while since I made wings, but I have a good excuse: They last about 14 seconds around here.
These guys can inhale a plate of chicken wings like nobody’s business.
Chicken wings disappear faster than cheesecake, and that’s really saying something.
In my opinion wings need to have some crunch — that outside skin has to be CRISPY! which can be tricky to achieve without frying. You guys should know by now though that I don’t fry things because that is probably a disaster waiting to happen. The good news is that you can get a really good crisp on chicken wings on the grill.
The other good news is that I am giving away 2 grills today. That’s fun, right?!
I thought you might dig that.
I made the sauce for these wings with El Diablo Jalapeno Mustard. It looks very harmless and unsuspecting, but I’m telling you it’s hot!! I was pleasantly surprised. Paired with honey, a little rice wine vinegar, and melted butter (because duhhh – you have to have melted butter for wings), the sauce turned into this awesomely sticky sweet heat.
These disappeared in 7 seconds instead of 14.
Sooooo let’s get down to business and talk about prizes. You could use a new grill to make these wings on, right? (Scroll down for the entry form and the recipe)
Prize Package One features the Blue Rhino Gas Grill, Rhino Coupon for Free Propane and a 3-Piece Ergo Handle Tool Set all from http://www.mrbarbq.com/ and www.bluerhino.com and a 6-pack of El Diablo Mustard.
The Blue Rhino/Mr. Bar-B-Q giveaway (valued at over $200) includes:
The Backyard Grill 4-Burner Gas Grill (found HERE) features an attractive stainless steel lid and a cast iron cooking surface with a 28-burger capacity. This outdoor gas grill also boasts a large warming rack, a convenient stainless steel tube handle, a built-in bottle opener and a handy temperature gauge. Two plastic wheels help to make positioning quick and easy. This full-size grill is a must-have for anyone who takes their outdoor cooking seriously.
The 3-Piece Ergo Handle Tool Set (found HERE) includes a long-handled spatula, fork and tongs. The set is made with high-quality stainless steel construction and patented, arched handles for maximum comfort and control.
Blue Rhino Coupon for Free Propane will get you cooking on your gas grill right away!
Prize Package Two features the new Hot Box Grills 360+ plus a 6 pack of El Diablo Mustards. Values at over $400.00
Hot Box Grill 360+ (found HERE) is awesome for tailgating! From the manufacturer: “The Hot Box Grills 360+ is the most versatile outdoor cooker you’ll ever own. Grill, Roast & Smoke your favorite foods to perfection. You can configure the separate charcoal and food grates in hundreds of different ways, allowing you to cook all of your backyard and tailgating favorites. Grill a dozen or more big juicy hamburgers, roast two beer can chickens or smoke a 20 pound pork butt low & slow. Because of the unique patent-pending design clean-up, transporting and storing the Hot Box Grills 360+ is easy.
It’s an American made, full-size heavy-duty powder-coated steel cooker that you can take just about anywhere. Tuck it behind the seat of your truck or place in the trunk of your car – the compact design leaves plenty of room!”
Enter using the Rafflecopter widget below…
a Rafflecopter giveaway
- 4½ - 5 pounds chicken wingettes and drumettes, tips of the wings trimmed off
- 2 cups buttermilk
- 2 tablespoons honey
- 2 teaspoons paprika
- oil for the grill
- ⅓ cup El Diablo Jalapeno Mustard
- ⅓ cup honey
- 2 tablespoons melted butter
- 1 tablespoon rice wine vinegar
- Place the chicken pieces in a large bowl. In a liquid measuring cup, whisk together the buttermilk, honey, and paprika. Pour the mixture over the chicken, cover and refrigerate for at least an hour (mine soaked for about 5 hours) but no more than 12 hours.
- Heat your grill to 425°F. Carefully rub oil onto the grill grates (don't drip!!!).
- Place the chicken on the grill, leaving enough space between the pieces to turn. You want to get a nice charred grill mark on each side (this will crisp the skin).
- Reduce the heat to about 375°F, cover, and continue to cook for about 25 minutes, or until the internal temperature of the wings has reached 160° - 165°F.
- Combine the mustard, honey, melted butter, and rice wine vinegar. Toss the wings in the sauce to coat. Serve hot.
Have fun checking out all the recipes from my foodie friends using El Diablo Mustard and the Grill –and good luck…who knows YOU could be the winner of one of these 2 crazy cool prize packages!
Carolyn/All Day I Dream About Food – Cocoa-Rubbed Pork Tenderloin with Chipotle Mustard Sauce
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