Sticky Wings

• 4 whole Chicken Wings
• 1 Tablespoon Honey
• 1 Tablespoon Soy Sauce
• 1 teaspoon Brown Sugar
• 1 teaspoon Dijon Mustard (I Used Lavender Dijon Mustard)
• 1 Tablespoon Hot Sauce, More Or Less To Your Preference (I Used Nandos Extra Extra Hot Peri-Peri Sauce)
• 1 pinch Ground Black Pepper

1. Preheat oven to 180 C (360 F).
2. Line your baking tray with foil and baking paper.
3. Set aside.
4. Using a paper towel, pat the chicken wings so that they are nice and dry.
5. Find the joints of the wing tip and cut it off.
6. Do the same to separate the wing and drummette.
7. Youll get 3 separate pieces from each wing.
8. You can either discard the tips or just keep them to gnaw on.
9. You can also keep them in the freezer and use to make stock.
10. Lay the pieces on the lined baking tray and bake for about 20 minutes or until golden brown and cooked through.
11. Meanwhile to make the sauce, mix together honey, soy, sugar, mustard, hot sauce and pepper in a large bowl.
12. Once the wings are cooked, take them out of the oven and dip them straight into the sauce.
13. Using kitchen tongs, toss the wings in the sauce until they are well coated.
14. Serve and eat with your fingers.
15. Thats the best way to have them!

chicken, honey, soy sauce, brown sugar, dijon mustard, hot sauce, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/sticky-wings-2/ (may not work)