Ingredients

• Nonstick aluminum foil
• Cooking spray
• 3 lb fresh chicken wings
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 1 tablespoon white vinegar
• ¼ cup honey
• ¼ cup hot sauce

Steps

1. Preheat oven to 425°F. Line baking sheet with foil, then coat foil with spray. Split wings if desired, then season with garlic salt, pepper, and vinegar.
2. Spread wings in single layer on baking sheet (wash hands); coat with spray. Bake 25–30 minutes, flipping halfway through cook time, until skin is crisp and golden and chicken is 165°F.
3. Meanwhile, combine honey and hot sauce. Drizzle wings with hot honey sauce; serve.

Chef's Tip: Chicken wings can be grilled instead of baked. Grill on medium 25–30 minutes, flipping occasionally, until 165°F; baste with sauce during last 2 minutes of cook time.

Ingredients

• ¾ cup champagne (or white) vinegar
• ¾ cup water
• ¼ cup brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon crushed red pepper
• 2 large, sweet apples
• 1 medium red bell pepper
• 4 links mild Italian chicken (or pork) sausage
• 4 hoagie rolls
• 3 oz sharp cheddar cheese
• ¼ cup country Dijon mustard

Steps

1. Preheat grill (or grill pan) on medium. Place vinegar, water, brown sugar, salt, and red pepper in medium saucepan; bring to a boil on high. Reduce heat to medium-low and simmer 10 minutes.
2. Meanwhile, peel apples, if desired, then cut into ½-inch cubes (about 2 cups). Cut pepper into ½-inch cubes (about 1 cup). Place apples and peppers in medium bowl. Pour vinegar mixture over apple mixture. Let stand 15 minutes to cool, stirring occasionally. (Makes about 4 ½ cups relish.)
3. Place sausages on grill and cover; grill 10–12 minutes, turning occasionally, until browned and 165°F. Slice open rolls. Toast rolls cut-side down on grill during last 2 minutes of cook time if desired. Shred cheese.
4. Assemble hoagies by spooning 6 tablespoons apple relish into each roll; top with sausages, cheese, and mustard. Serve.

Chef's Tip: Chill remaining relish in airtight container. It's delicious served over cooked pork, fish, or chicken.