24 to 48 chicken wings
1/2 cup powdered buttermilk
1 cup prepared mustard
1 tbsp. peanut butter
1 tbsp. honey (optional)
1/4 to 1/2 stick of butter
2 capfuls liquid smoke flavor
salt and pepper
onion powder
garlic powder (I use McCormick's garlic and herb salt free seasoning)
Parmesan cheese
1/2 cup of milk (or water)

Preheat oven to 500°F.

Melt butter in microwave using a bowl or container with a lid. Mix peanut butter, smoke flavor and mustard with a whisk, add small amounts of water if too thick. You want it about as thick as the mustard is by itself. Next add buttermilk, do this slowly. The buttermilk will clump (I use an empty spice shaker and find it works great).

With the dry ingredients I don't personally measure them out but I know about how much I use to suit my taste. My advice would be to add small amounts to not overpower the other flavors. Add at least a teaspoon of garlic powder and a teaspoon of onion powder. Whisk the sauce again to see if more is desired. I usually use about a heaping tablespoon of the garlic and herb seasoning. Add a 1/3 cup of Parmesan cheese, add pepper and mix again. I am a black pepper fan but for this sauce you don't want it to be too much, just enough that you know its there.

Once you have these ingredients all mixed, add milk to make sure there is enough sauce to cover all the wings. If done right you should be able to taste the mustard the most. The peanut butter should be noticeable and the garlic should come through as well. If you don't notice the smoke flavor add a little more.

Use a deep baking pan not a cookie pan. You want to contain the sauce. Add the wings to the sauce, 5 or 8 at a time and mix or cover container and shake to coat the wings. Use tongs and place wings in pan, until all the wings are coated. You should have leftover sauce, enough to at least cover the surface area of the pan. Pour the remainder of it over the wings equally. Lightly coat the wings with more pepper and as much salt as desired.

Turn oven down to 200°F and let them bake for at least 1 1/2 to 2 hours. If baking at 350°F then 40 minutes to an hour. I have let them bake for 2 1/2 hours at 200°F and they are even better! For the last 5 to 10 minutes turn the oven to 500°F to crisp the wings right before you take them out. The tang of the mustard will be almost gone and the buttermilk will come through when done.

These ingredients also make a fantastic sauce. Mix the same amount of butter, mustard, garlic and onion powder, buttermilk, smoke flavor, Parmesan cheese and honey the same way. But heat up the butter, mustard and buttermilk before adding the rest of the ingredients.

Submitted by: R.T.