Honey Mustard Chicken Wings

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  2 lbs Chicken Wingettes Or Drumettes
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp pepper ($0.02)
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  0.3 tsp Garlic powder
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  3 tbsp Cornstarch
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  0.3 cup Mayonnaise, Regular
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  0.5 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tbsp Mustard, Yellow
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  1.5 tbsp Honey
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  0.5 tsp Vinegar, Apple Cider
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  0.1 tsp Paprika, Ground
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  0.1 tsp 1/16 tsp salt ($0.01)
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  0.1 tsp 1/8 tsp pepper ($0.01)

Instructions

1. 1Pat the chicken wings dry with paper towels, then transfer to a bowl. Sprinkle the cornstarch and garlic powder over the wings and toss until evenly coated.
2. 2Heat a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the coated wings and cook 8–10 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F when measured at the thickest part.
3. 3While the wings cook, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, and paprika in a small bowl until smooth.
4. 4Once all wings are cooked, return them to the skillet over low heat. Pour the honey mustard sauce over the wings and stir gently for 1–2 minutes until the wings are evenly coated and the sauce warms through.
5. 5Divide the wings and sauce evenly into 2 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
6. 6Store in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–12 minutes until warmed through, or microwave in a microwave-safe container for 2–3 minutes, stirring halfway through.