South Carolina Mustard Barbecue Wings



To Serve: Transfer to a plate and serve with Apple coleslaw.


  • 18 pig wings
  • 1 tablespoon baking powder
  • 2 teaspoons dark brown sugar
  • 1 1/2 kosher salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon onion powder
  • 1/2 cup yellow mustard
  • 2 tablespoons cider vinegar
  • 2 dark brown sugar (tablspoons)
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot sauce (preferably Texas Pete)
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon white pepper
  • 2 cups red cabbage (shredded)
  • 2 green apples (cored, skin on, sliced)
  • 1/2 cup carrot (shredded)
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon olive oil
  • cole slaw dressing (as needed)
  • salt
  • pepper


  1. For the Pork: In a small bowl, mix together baking powder, brown sugar, Kosher salt, turbinado sugar, paprika, celery salt, granulated garlic, chili powder, mustard powder, black pepper, cumin, and onion powder.
  2. Place wings in a large bowl and sprinkle in seasoning mixture, tossing to evenly coat, until liberally seasoned.
  3. On a parchment lined sheet tray, place wings in a single layer. Place in refrigerator for 8 hours to overnight.
  4. For the Sauce: Whisk together mustard, vinegar, brown sugar, honey, ketchup, Worcestershire sauce, hot sauce, black pepper, and white pepper in a medium bowl. Set aside. Sauce can be stored in an airtight container in the refrigerator for up to month.
  5. Place the wings on the Char Broiler and grill until cooked through. Turn as needed to achieve grill marks.
  6. Transfer wings to a large bowl. Add sauce and toss to thoroughly coat wings.
  7. For Apple Coleslaw: Take a bowl and combine the shredded cabbage, apples, and shredded carrots
  8. Take a separate bowl and mix the balsamic vinegar, honey and olive oil together. Pour the dressing over the coleslaw and toss together
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