1Pour ¾ cup of the barbecue sauce and ¼ cup of the honey in a large plastic storage bag and mix.
2Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
3Preheat oven to 450° F.
4Spray two baking sheets with gluten-free, nonstick cooking spray.
5Grind the Crunchmaster Sea Salt Multi-Grain Crackers in a food processor or blender to fine crumbs and pour onto a dinner plate.
6Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings.
7Discard the marinade. Spray the tops of the wings lightly with gluten-free, nonstick cooking spray.
8Bake for 25−30 minutes or until browned and cooked thoroughly (registering 165° F on an instant-read thermometer inserted into the thickest part of the wing). Combine the remaining ¼ cup barbecue sauce with the remaining ¼ cup honey and serve with the wings for dipping.
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