Gold Fever Chicken Wings

Mustard. Chicken wings. I had no idea. Sure, I like mustard. On sandwiches, or hot dogs. Or burgers. But, wings? My beloved chicken wings? Yes. Oh yes. Gold Fever chicken wings have quickly rocketed to the top of the ‘wings we want’ list around here. Anita absolutely loves them. Don’t worry about them being overly mustardy, either. There’s plenty of traditional Buffalo wing flavor too. And, for a nice kick I first marinated the wings in a little oil with a heavy dose of our Fire-Eater rub.
Gold Fever Chicken WingsI just made a big batch of Gold Fever wings a few days ago. I’m making another tomorrow. That’s how good they are. Finger-licking good. Mustard. Chicken wings. Fantastic.

Also try my New Orleans-style Bourbon Street wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Gold Fever Chicken Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 4 -8 servings
Author: Mike


For the wings

  • 4 pounds chicken wings separated
  • 2 tablespoons your favorite wing rub I used our Fire-Eater rub
  • 1 tablespoon vegetable oil

For the Gold Fever sauce

  • 1/2 cup honey mustard
  • 1/4 cup Frank's RedHot sauce
  • 3 tablespoons unsalted butter
  • 1 pinch salt
  • 1 pinch ground white pepper


For the wings

For the sauce

  • Place all ingredients in a saucepan over medium heat. Cook until the butter melts, stirring occasionally.

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