2 1/2 lbs. chicken wings
1 T. DCD Sweet ‘N’ Spicy Cocoa Rub
1/2 c. DCD White Chocolate Raspberry Honey Mustard
1 T. honey
1/2 t. salt
4 T. butter
- Preheat oven to 425°F.
- Place wings in a single layer on a lined baking sheet, season with cocoa rub, and bake for 14 minutes, then flip to cook for another 10-15 minutes (skin should be crispy and meat cooked through).
- Meanwhile, prepare sauce by melting butter in a pan over medium heat. Whisk in White Chocolate Raspberry Honey Mustard, honey, and salt. Bring to a boil, stirring constantly, then reduce heat to low and simmer until wings are done.
- Move cooked wings to a bowl, pour sauce over and toss to coat. Serve immediately!