from Orchid Paulmeier of One Hot Mama's, Hilton Head Island, South Carolina
20-25 chicken wings
1 teaspoon Lawry's seasoning salt
½ cup mustard barbecue sauce
1 cup Zatarain's Creole Mustard
1 ¼ cup honey
1 tablespoon brown sugar
6 cups of peanut oil
1 grilled jalapeño, deseeded
Season wings with Lawry's seasoning salt and allow them to sit for 5 minutes.
Grill jalapeño until char marks appear. Destem and deseed and then lightly pulse in food processor.
Combine remaining ingredients and mix until brown sugar is dissolved. Fold in the jalapeño puree.
Fry wings in oil for about 7-8 minutes, or until juices run clear. You many need to do this in batches.
Remove wings from oil and toss them with a ½ cup of your honey mustard mix.
Finish wings on the grill, for 1-2 minutes on each side, basting as needed with extra sauce. Watch for hot spots on the grill to avoid burning the brown sugar in your sauce – you want to get nice grill marks and caramelization.
Serve with your favorite bleu cheese and celery sticks. Enjoy!