Maple and Cracked-Pepper Chicken Wings with Mustard Dip

Ingredients

• 1/4 cup pure maple syrup
• 2 tablespoons cracked black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 pounds chicken wings, cut into drumettes and flats
• Mustard Dip:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey mustard

Directions

1. Set a rack in the middle of the oven and bring the oven to 450°F. Cover a large rimmed baking sheet with sturdy foil, then give it a generous coating of cooking spray.
2. Sprinkle the wings lightly with salt, then arrange them on the prepared baking sheet. Roast them until they are cooked through and the skin is crisp, 45 to 50 minutes. If you want extra crunch, slide them under the broiler for 1 to 2 minutes per side, turning them once.
3. As the wings roast, whisk together the syrup, peppercorns, 1 tsp. mustard, and the garlic in a large stainless-steel bowl. Leave the mixture nearby for tossing.
4. In a small bowl, stir together the mayonnaise, sour cream, 1 Tbs. chives, and the remaining 2 Tbs. mustard. Spoon the dip into a serving bowl and scatter more chives over the top.
5. Once the wings are done, add them to the bowl with the syrup mixture. Season them lightly with salt, then toss until every piece is coated. Serve with the dip alongside.