- 3 pounds fresh chicken wings
- 1/2 cup Cheatwood’s Honey
- 1/2 cup Hiland unsalted butter
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 teaspoons Seikel’s Oklahoma Gold Style Mustard
- 1/2 cup Suan’s Scotch Bonnet Pepper Jelly
Make your favorite take-out chicken wings at home. Cheatwood’s Honey, Seikel’s Mustard and Suan’s Scotch Bonnet Pepper Jelly create a sweet-heat in the hot-honey sauce.
Preheat oven to 400 degrees. Rinse chicken wings. Pat dry and place on a rimmed baking sheet or jelly roll pan lined with parchment paper. Combine remaining ingredients in small saucepan. Bring just to a boil, and then turn down heat to simmer for 5 minutes. Stir. Mixture should slightly thicken. Pour half of sauce over wings, tossing to coat. Bake at 400 degrees for 30 minutes. Remove from oven and turn wings. Bake an additional 15 minutes. If you like a crispy wing, turn on the broiler and broil just until crisp and golden brown, making sure not to burn. Once out of the oven, pour remaining sauce over wings to coat. Serve warm.