- 1 cup MUSSELMAN'S® Apple Butter
- 1/2 cup hot sauce (use your favorite brand and level of heat)
- 1/2 cup ketchup
- 1/2 teaspoon celery salt
- 2 pounds uncooked chicken wings, cut in 2 sections, or chicken drummettes (can also use fresh chicken tenders)
- 2 tablespoons butter, melted
- Heat oven to 375 degrees F.
- Mix together the apple butter, hot sauce, ketchup, and celery salt in a medium bowl. Reserve 3/4 cup of the sauce as a dip; cover and refrigerate.
- Place the wings in plastic zip storage bag with the remaining sauce. Seal the bag and coat all the wings. Refrigerate 2 hours to overnight.
- For easy cleanup, line baking pan (about 10×13-inch) with foil. Remove wings from the marinade bag and place in a single layer in the pan. Reserve the bag of marinade.
- Bake wings for 30 minutes. Turn wings and baste with the remaining marinade. Bake an additional 30 minutes or until wings are fork-tender. Discard any remaining marinade in the bag.
- Warm the 3/4 cup of reserved sauce with the melted butter and serve as a dipping sauce with wings.