Southeast Dairy Association - Georgia Tech Jalapeno Honey Mustard Hot Wings

Jalapeño-Honey Mustard Hot Wings

Hold sauce-coated wings in the slow cooker up to 2 1/2 hours on the WARM setting. Remove the celery and drippings from the crock. Add the chicken and cover with the lid.
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 6


Hot Wings

  • 4 celery ribs
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon dry mustard
  • 12 teaspoon celery salt
  • 12 teaspoon garlic powder
  • 12 teaspoon ground black pepper
  • 14 teaspoon ground red pepper
  • 4 pounds chicken drummettes
  • 14 cup butter, cut into small pieces
  • Several celery sticks

Jalapeño-Honey Mustard Yogurt Sauce

  • 34 cup plain whole milk Greek yogurt
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon minced jalapeño


Hot Wings

  1. Cut celery ribs into three pieces and place in a lightly greased 6-quart slow cooker crock forming a rack. Stir together paprika and next six ingredients; sprinkle chicken with seasoning. Place half of the chicken on the celery rack; add half of the butter. Top with remaining chicken and butter. Cover with lid and cook on HIGH for 3 to 4 hours.
  2. Remove chicken from crock and place on a rack over a foil-lined half sheet pan; broil 5 minutes or until crispy. Toss chicken in 3/4 cup Jalapeno-Honey Mustard Yogurt Sauce. Serve with remaining sauce and celery.

Jalapeño-Honey Mustard Yogurt Sauce

  1. Stir together all of the ingredients. Makes 1 1/4 cups (prep: 5 minutes).


Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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