Southeast Dairy Association - Georgia Tech Honey Wings


Georgia Tech Jalapeño-Honey Mustard Hot Wings

Hold sauce-coated wings in the slow cooker up to 2 1/2 hours on the WARM setting. Remove the celery and drippings from the crock. Add the chicken and cover with the lid.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Servings: 6


Hot Wings

  • 4 celery ribs
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 4 pounds chicken drummettes
  • 1/4 cup butter, cut into small pieces
  • Several celery sticks

Jalapeño-Honey Mustard Yogurt Sauce

  • 3/4 cup plain whole milk Greek yogurt
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon minced jalapeño


Hot Wings

  • Cut celery ribs into three pieces and place in a lightly greased 6-quart slow cooker crock forming a rack. Stir together paprika and next six ingredients; sprinkle chicken with seasoning. Place half of the chicken on the celery rack; add half of the butter. Top with remaining chicken and butter. Cover with lid and cook on HIGH for 3 to 4 hours.
    Remove chicken from crock and place on a rack over a foil-lined half sheet pan; broil 5 minutes or until crispy. Toss chicken in 3/4 cup Jalapeno-Honey Mustard Yogurt Sauce. Serve with remaining sauce and celery.

Jalapeño-Honey Mustard Yogurt Sauce

  • Stir together all of the ingredients. Makes 1 1/4 cups (prep: 5 minutes).


Source of recipe: Rebecca Gordon, Buttermilk Lipstick
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