Oven-Baked Chicken Wings with Sweet and Tangy Mustard Sauce
16 (about 5 lbs. whole chicken wings)
1-2/3 cups Barq’s Root Beer
2 t. salt
1/2 t. black pepper
5 c. Barq’s Root Beer
1/4 c yellow mustard, prepared
1-1/4 T. hot pepper sauce
1/2 t. salt
Preheat oven to 500F. Rinse chicken wings under cold water and pat dry. Trim wing tips and discard. Cut each wing into two pieces at main joint. Place wings in bowl with root beer and marinate for 30 minutes. Remove wings, drain and reserve marinade. Season wings with salt and pepper and place on rack over baking sheet.
Simmer marinade in saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. In separate saucepan over medium-high heat, reduce root beer for sauce to 1-1/8 cups about 30 minutes.
While marinade and root beer sauce are reducing, place wings in oven and bake until golden about 15 minutes. Remove and brush with reduced marinade. Flip wings over: brush with marinade and continue baking until wings are golden and glazed about 15 minutes. Remove smaller pieces and keep warm. Return larger pieces to oven and bake until cooked through, about 10 min.
Finish sauce by whisking mustard and hot pepper sauce into root beer sauce reduction. Salt to taste. Serves 8.