Jalapeño-Honey Mustard Hot Wings
Hold sauce-coated wings in the slow cooker up to 2 1/2 hours on the WARM setting. Remove the celery and drippings from the crock. Add the chicken and cover with the lid.
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PREP TIME: 20 minutes
COOK TIME: 3 minutes
SERVING: 6
TOTAL TIME: 23 minutes
Ingredients
Hot Wings
4 celery ribs
1 tablespoon paprika
2 teaspoons kosher salt
1 teaspoon dry mustard
1⁄2 teaspoon celery salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon ground red pepper
4 pounds chicken drummettes
1⁄4 cup butter, cut into small pieces
Several celery sticks
Jalapeño-Honey Mustard Yogurt Sauce
3⁄4 cup plain whole milk Greek yogurt
3 tablespoons Dijon mustard
3 tablespoons honey
Notes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick
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Instructions
Hot Wings
Cut celery ribs into three pieces and place in a lightly greased 6-quart slow cooker crock forming a rack. Stir together paprika and next six ingredients; sprinkle chicken with seasoning. Place half of the chicken on the celery rack; add half of the butter. Top with remaining chicken and butter. Cover with lid and cook on HIGH for 3 to 4 hours.
Remove chicken from crock and place on a rack over a foil-lined half sheet pan; broil 5 minutes or until crispy. Toss chicken in 3/4 cup Jalapeno-Honey Mustard Yogurt Sauce. Serve with remaining sauce and celery.
Jalapeño-Honey Mustard Yogurt Sauce
Stir together all of the ingredients. Makes 1 1/4 cups (prep: 5 minutes).