Hot Honey Chicken Wings & Cornbread Onion Wings

Hot-Honey Chicken Wings

3 pounds fresh chicken wings

½ cup Andrew Honey Bees Cream Honey

¼ cup Hiland Unsalted Butter

¼ cup soy sauce

¼ cup brown sugar

2 teaspoons Seikel's Oklahoma Gold Old Style Mustard

¼ cup Suan's Scotch Bonnet Pepper Jelly

1. Preheat oven to 400 degrees.

2. Rinse chicken wings. Pat dry, and place on a rimmed baking sheet or jelly roll pan lined with parchment paper.

3. Combine remaining ingredients in small saucepan. Bring just to a boil, and then turn down heat to simmer for 5 minutes. Stir. Mixture should slightly thicken.

4. Pour half of sauce over wings, tossing to coat. Bake at 400 degrees for 30 minutes. Remove from oven, and turn wings. Bake an additional 15 minutes. If you like a crispy wing, turn on the broiler and broil just until crisp and golden brown, making sure not to burn.

5. Once out of the oven, pour remaining sauce over wings to coat. Serve warm.

Cornbread Onion Rings

3 yellow onions sliced ½ inch thick

1 pkg Shawnee Mills Buttermilk Cornbread Mix

1 cup flour

½ cup peanut oil

1. Cut onions in ½ inch thick rings. Soak onions in cold water for at least 10 minutes.

2. While soaking create the cornbread mix according to package directions.

3. Dip onion rings in flour and then into corn bread mix.

4. Add peanut oil to large skillet and turn to medium high heat and place onion rings in skillet and fry on both sides until golden brown.