1 bottle Barbecue Sauce
1/4 cup Spicy Brown Mustard
1/4 cup honey
teaspoon ground red pepper
2 pounds chicken wing drumettes
Cooking Spray
Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.
Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.
Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.
Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.
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