Honey Glazed Cajun Chicken Wings


  • 16 chicken wing drumettes (2 pounds total)
  • Hunt's Tomato Ketchup 28 Oz
  • 2 tablespoons salt-free Cajun seasoning, divided (see Tip)
  • ½ cup ketchup
  • ¼ cup lemon juice
  • ¼ cup honey
  • 1 teaspoon dry mustard


  1. Preheat oven to 450°F. Line a large rimmed baking pan with foil.
  2. Toss chicken and 5 teaspoons Cajun seasoning in a large bowl. Arrange on the prepared pan. Bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, 15 to 20 minutes more.
  3. Meanwhile, stir the remaining 1 teaspoon Cajun seasoning, ketchup, lemon juice, honey and dry mustard in a large sealable container. Transfer half the mixture to a small sealable container; cover and refrigerate for up to 3 days.
  4. Add the chicken to the remaining sauce in the large container. Toss to coat. Cover and refrigerate for up to 3 days.
  5. Tote the chicken and sauce to the tailgate in an insulated cooler. To serve, transfer the chicken to a large foil pan and place on the rack of a charcoal or gas grill directly over medium coals or heat. Cover and grill until heated through, 10 to 15 minutes. Serve with the reserved sauce.

Recipe source:eatingwell