Sweet 'n' Spicy Mustard Wings

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.

Serves 6

Ingredients

Sweet 'n’ Spicy Mustard Wing Sauce:

4 ounces (1 stick) unsalted butter, melted and slightly cooled
3 tablespoons Espelette Pepper Mustard
1 tablespoon mild honey, such as Acacia Honey from Franca Franzoni
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon Piment d’Espelette, optional

Chicken Wings:

3 pounds chicken wings, tips removed, cut into two pieces at the joint
1 cup all-purpose flour
salt & pepper
Canola oil, for frying

Instructions

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.