• 5 lbs chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock
  • 2 tablespoons minced garlic
  • 1/4 cup butter, melted
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons Dijon mustard
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 -3 tablespoons balsamic vinegar (optional)
  • 1 tablespoon hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
  • 2 teaspoons chili powder, more to taste
  • 1 teaspoon sweet paprika
  • kosher salt
  • fresh ground black pepper
  • 1 red onion, finely diced
  • 4 scallions, thinly sliced diagonally
  • nonstick cooking spray
  • 1 Place wing pieces in a large Ziploc plastic bag.
  • 2 Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
  • 3 Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
  • 4 Refrigerate overnight, turning and kneading several times.
  • 5 Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
  • 6 Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
  • 7 Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
  • 8 Transfer wings to a serving dish, and pour and scrape the sauce over them.
  • 9 Serve hot.
  • 10 Serves 6-8.