3 lbs. Chicken Wings/Drumettes
1/2 tsp Salt
2 TBSP Olive Oil
4 TBSP All Purpose Flour
2 TBSP Dijon Mustard
2 TBSP Honey
1 TBSP Hot Sauce
8 oz Blonde Ale
1 TBSP Water
2 tsp Cornstarch
1/4 tsp Black Pepper
Chopped Celery Leaves
Preheat the oven to 425 deg F. Cover a large baking sheet with parchment paper. Place the chicken in a large bowl and sprinkle with salt to season it lightly. Pour in the olive oil and stir to coat the chicken. Sprinkle in the flour and toss again to coat each piece.
Place the chicken pieces in a single layer on the parchment paper. Bake for 25 minutes. Remove the pan from the oven and use tongs to carefully flip each piece of chicken. Bake 25 more minutes, until golden brown and no longer pink.
While the chicken bakes, whisk together the mustard, honey and hot sauce in a medium saucepan. Turn the heat to medium-high. Carefully add the beer and continue to whisk. Allow the sauce to come to a simmer.
While it cooks, stir together the corn starch and water in a small dish. Whisk the corn starch mixture into the sauce to thicken it for 5-7 minutes while simmering, Stir in the pepper. Remove from the heat and let cool for 2 to 3 minutes.
Once the baked wings have been removed from the oven, pour the sauce over the wings on the baking sheet. Use tongs to turn and coat the wings in the sauce. Transfer to a serving platter and garnish with chopped celery leaves before serving. The wings are best enjoyed soon after they are prepared.