1 1/2 pounds chicken wings
1/4 cup mustard (I did 50/50 spicy brown and dijon)
1/4 Louisiana-style hot sauce
1/2 cup honey
1 tablespoon of your favorite rub (Penzey’s Ruth Ann’s Muskego Ave Seasoning in this case)
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
Put wings in a large bowl and drizzle with olive oil. Toss to coat. Dust with the rub and then toss again. Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight to let the rub do its work and for the skin to dry out a bit.
Set your grill up for a raised direct cook at 350°F. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the chicken further away from the heat.
When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Flip and cook for another 20 minutes, or until brown and crispy.
While the wings are cooking, make your sauce by combining the mustard, hot sauce, honey Worcestershire, garlic, and salt in a small saucepan. Stir to combine and bring to simmer. Remove from heat but keep warm.
Baste the wings on both sides with the sauce. Let them cook for another 10 minutes, then baste again.
Serve with bleu cheese dressing and/or any remaining sauce for dipping.
Wings came out crispy and sticky. The sauce ended up a little too sweet for my tastes. Need a touch more heat and some acid to balance it out.