½ green pepper, seeded and chopped into ½-inch dice
3 scallions, roughly chopped
1 rib celery, roughly chopped
2 cloves garlic, roughly chopped
⅓ cup olive oil
¼ cup white wine vinegar
2 tablespoons ketchup
2 tablespoons Dijon mustard
1½ teaspoons paprika
½ teaspoon salt
¼ teaspoon file powder
⅛ teaspoon cayenne
Combine all ingredients except two tablespoons of honey and chicken wings in a large resealable plastic bag. Add wings and toss well to coat. Cover and refrigerate 4−5 hours or overnight.
Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and place a cooking rack on top of foil. Lightly oil the rack or spray with nonstick cooking spray. Drain marinade from chicken into a small saucepan and cook over high heat until marinade thickens a bit and reduces by half, about five minutes. Place wings on prepared rack and brush with the reduced marinade, using all of it.
Bake wings for 50 minutes, turning halfway through. Turn wings again and brush with remaining 2 tablespoons of honey. Continue to roast until deep golden brown, about 10 minutes. Serve hot with Creole Sauce.
Place green pepper, scallion, celery, and garlic in the bowl of a food processor and process for a minute to pulse the vegetables into small pieces. Add all remaining ingredients and process for one to two minutes until incorporated. Cover and refrigerate.