Finger-Lickin' Chicken Wings

Finger-Lickin' Chicken Wings
Servings: 10


  • 2 tablespoons olive oil, plus extra for grill
  • 3 pounds chicken wings (drumettes and wingettes separated)
  • Salt and freshly ground black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 3 tablespoons ketchup
  • 1 tablespoon molasses

Make It

1. Preheat a grill to medium-high and lightly oil the grates. Spread wings on a baking sheet and pat dry. Season with salt and pepper; set aside.

2. Combine oil, mustard, honey, ketchup, and molasses in a large bowl; remove half of the sauce to a small bowl.

3. Arrange wings on the grill and cook, covered, until marked, about 8 minutes, flipping once halfway through. Brush the wings all over with the sauce from the smaller bowl, then cover and cook, 2 minutes. Flip wings and cook, covered, 1 more minute, or until cooked through (165 degrees F on a meat thermometer).

4. Transfer wings to the large bowl with the rest of the sauce, and toss to coat.