These spicy-sweet wings are similar to Buffalo wings, but not as messy to make. Serve them with traditional celery and carrot sticks, and blue cheese dressing for dipping.

(Makes 5 Lb. Wings)
For the Chicken and Brine—
Prepare:
5 lb. chicken wings, tips removed

Dissolve:
2 cups boiling water
1/2 cup brown sugar
1/2 cup kosher salt

Add to Bag:
6 cups ice water
Prepared chicken wings

For the Sauce—
Whisk Together:
1/2 cup clover honey
1/2 cup apple cider vinegar
1/2 cup ketchup
2 T. prepared yellow mustard
2 t. cayenne
2 t. kosher salt
1 t. freshly ground black pepper
1 t. garlic, minced
1/2 t. dried thyme
1/2 t. dried oregano
1/4 t. dried ground ginger

Prepare wings by first cutting off the tips (discard or save for stock).
Dissolve boiling water, sugar, and salt in a 2-gallon resealable plastic bag.
Add ice water to cool, then the wings. Seal bag and chill at least one hour, or up to 12 hours.
Whisk together all sauce ingredients. When ready to prepare wings, preheat oven to 450° and line two baking sheets with double layers of parchment paper. Place sauce in a large saute pan and bring to a simmer over medium-high heat. Remove wings from brine, add them to the sauce, and simmer for 20 minutes, turning wings often to coat with sauce. Transfer chicken to prepared baking sheets (do not crowd the pans or wings will not brown as well) and roast for 10 minutes. Brush wings with some of the remaining sauce left in the saute pan, and roast 10 more minutes. Brush again with sauce and any accumulated pan juices; roast another 5 minutes. Remove from pans while hot or wings will stick.