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Honey Mustard Chicken Wings

Created by ClearWaterCook on September 17, 2014

12 large chicken wings (tips removed, choose fresh plump wings, do not use the frozen wings, buy fresh for this recipe)
Lawry's seasoned salt
1/2 cup Dijon mustard
1 teaspoon Coleman’s dry mustard
1/3 cup cider vinegar

Step 1: Run sharp knife down between joint and separate wingette from drumette.
Step 2: Lightly season with with seasoned salt.
Step 3: In a small sauce pan, add Dijon, dry mustard, vinegar, brown sugar, honey, soy sauce and sesame oil. Bring to a boil, lower to simmer and cook five minutes. Set aside.
Step 4: Line a grill pan with foil.
Step 5: Heat grill to medium high and brush grates with a little vegetable oil. Place wings on oiled grates and grill 20 minutes, turning often and keeping lid shut between turns.
Step 6: Transfer wings to the large bowl and pour most of the sauce over the wings. Reserve the remainder of the sauce. Toss the wings to coat and pour out onto the foil lined grill pan and place back on the grill and close the lid. After five minutes, flip each one and close the lid again. After five more minutes remove.
Step 7: Once they come off the grill for the second time, pour the remaining sauce over, toss and serve.