If you can't stand the heat, don't get out of the kitchen — just cook up some of these subtly spicy wings! Espelette Pepper Mustard, made with the fruity Basque pepper Piment d'Espelette, gives these sweet and savory chicken wings just a mild hint of spice. (They're like honey mustard wings, all grown up.) For all the heat seekers out there, you can add a touch more Piment d'Espelette to fuel the fire.
For the wing sauce: Place all sauce ingredients in a blender and blend until smooth. Pour sauce into a large bowl (big enough to toss cooked wings in) and set aside.
For the chicken wings: Season the flour with salt and pepper to taste and spread in a shallow. Dredge chicken the wings in flour, shake off any excess and place on a baking sheet.
Add 3-4 inches of oil to a deep, heavy-bottomed pot. Heat the oil over medium high heat until it registers 350°F on a deep-fry thermometer. Fry the chicken in batches until golden brown on each side and cooked through, about 10 minutes. Remove the chicken from the pan and drain on a paper towel-lined plate.
To assemble: Add the chicken wings to the large bowl with the wing sauce and toss to coat. Stack wings on a platter and serve hot.