“This sweet and spicy combo is a guaranteed crowd-pleaser,” says the singer and founder of the Bounty & Full sauce line. “It’s great for viewing parties, tailgates and everything in between!”
Kelis’ Honey-Garlic Chicken Wings
2 lbs. chicken wings, separated into drumettes and flats
1 Tbsp. granulated garlic
1 tsp. kosher salt
1/2 tsp. black pepper
5 Tbsp. honey
3 Tbsp. hot sauce
3 Tbsp. salted butter
2 Tbsp. soy sauce
1/2 Tbsp. Dijon mustard
1. Preheat oven to 450°. Pat chicken with paper towels until very dry; place in a large bowl. Stir together garlic, salt and pepper in a small bowl. Sprinkle mixture evenly over chicken; toss well to coat. Arrange wings skin sides down in a single layer on a rimmed baking sheet lined with parchment paper.
2. Bake in preheated oven for 25 minutes. Turn chicken over; continue baking until well-browned and crispy and a thermometer inserted in thickest portion of meat registers 165°, 17 to 20 minutes. Remove from oven. Drain chicken on paper towels; let rest 5 minutes.
3. Meanwhile, stir together honey, hot sauce, butter, soy sauce and mustard in a small saucepan. Bring mixture to a boil over low heat, stirring occasionally; continue cooking, stirring often, until mixture is thickened and coats the back of a spoon, about 5 minutes.
4. Place chicken in a large bowl. Pour sauce over chicken; toss well to coat. Serve immediately.
Active time: 15 minutes
Total time: 55 minutes