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Game Day Recipes: 30 Best Munchies for a Crowd

And... it's a touchdown! The gang's all here, and we're ready to serve up some tasty grub. Lucky for us, we've compiled this party recipe collection just in time for the big game!

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Honey Dijon Chicken Wings

(2 Votes)
COOK TIME
1 Hr 2 Min

For sporting events or even family dinners, theres nothing easier than baking up chicken wings and tossing them with a 3-ingredient homemade sauce. Be sure youre ready with extra napkins!

What You'll Need:
  • 10 pounds fresh or frozen chicken wings, thawed, if frozen
  • 1/4 cup hot pepper sauce
  • 1 cup Dijon-style or other prepared mustard
  • 1 1/2 cups honey
What To Do:
  1. Preheat the oven to 425 degrees F.
     
  2. Split the wings at each joint and discard the tips; rinse then pat dry. Place the wings on baking sheets.
     
  3. Bake the wings for 30 minutes; turn the wings and bake for 30 more minutes, until brown. Drain well and place in a large bowl.
     
  4. In a small saucepan, combine the remaining ingredients. Mix well then heat the mixture over medium heat for 2 to 3 minutes, or until the honey melts.
     
  5. Remove from the heat and toss with the cooked chicken wings. Serve immediately, or keep warm until ready to use.

Makes 40 to 50 wings.

Note

If you want to make these a bit hotter, add an additional 1/2 cup hot pepper sauce. Know what's really great about these? You can bake the plain wings ahead of time and store them in the fridge or freezer then, before serving, simply warm them in the oven and toss them with the sauce. It couldn't be easier! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Did aparty and the wings was a hit bakin them befor hand save a lot of time and they are still very good thank you

I am trying to track down a recipe for Chicken wings used on TV in preparation of the Super Bowl 2012. Did Mr Food make these on TV that week before Super bowl??

Haven't made this in awhile. Think i will give it a shot again. I love making it. It is sweet yet has a bite to it. Love it. Sometimes, I even deep-fry the wings, then put them into a bowl with a lid and shake the sause on, that way, they retain the crispiness and get the great glaze on there....

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