Ingredients
Marinade:
1/4 cup Neely’s Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels
Glaze:
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish
Directions:
Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
Prepare the grill to medium direct heat.
Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.
