1Tbsp.minced garlic(or one teaspoon dried garlic powder)
1Tbsp.brown sugar
1/2tsp.salt
1/4tsp.pepper
2Tbsp.lemon juice
Instructions
Remove wing tips and separate drumette from wingette (if your butcher hasn't already done this).
Preheat broiler and line a large baking sheet with parchment paper.
Place chicken wings on baking sheet in a single layer and lightly season with salt and pepper.
Broil for 5 minutes per side (or until lightly browned) then transfer wings to crockpot. Keep and eye on the wings under the broiler; they can burn fast.
In a small mixing bowl combine honey, BBQ sauce, Dijon mustard, garlic, lemon juice and brown sugar.
Pour mixture over wings and stir to evenly coat the wings.
Cover and cook on high for 2-3 hours or on low 4-5 hours.
Gently stir the chicken wings to coat with sauce again.
Serve hot, enjoy!
Notes
How do I store leftovers?If you just so happen to have them, put the leftovers in an airtight container. Store them in the fridge for up to three days or freezer for up to three months.Can I make this into a freezer meal?Absolutely! The ingredients that make up the honey mustard sauce can be combined and stored in an airtight bag. You can combine all the ingredients and skip the broiling step; however, it will have a slightly different outcome (but not much).Can I use bottled honey mustard instead of making the sauce?Yes, we love French's honey mustard, but we often add a touch more honey or brown sugar to sweeten it further.