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1
In a large, wide saucepan over medium-high heat, begin reducing 2 cups of root beer for sauce to 1 1/4 cups.
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2
Meanwhile, rinse chicken wings under cold water and pat dry.
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3
Trim wing tips and discard.
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4
Cut each wing into two pieces at the main joint.
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5
Place wings in a bowl with marinade root beer and marinate in refrigerator for 30 minutes.
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6
While reducing root beer for sauce, preheat oven to 500F Remove wings, drain, and reserve marinade.
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7
Season wings with 2 teaspoons salt and pepper and place on a rack over a baking sheet.
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8
Place marinade in a saucepan over medium-high heat and reduce to 1/2 cup.
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9
Skim foam from marinade as it reduces.
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10
While sauce and marinade finish reducing, place wings in oven and bake until they begin to turn golden, about 15 minutes.
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11
Remove and brush with marinade.
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12
Flip wings over, brush with marinade again, and continue baking until wings are golden and glazed, about 12 15 minutes.
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13
Discard marinade.
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14
Meanwhile, finish the sauce by whisking mustard and hot pepper sauce into the 5 cups root beer sauce reduction.
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15
Season with 1/2 teaspoon salt or as needed.
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16
Brush wings with the sauce, return to oven and bake until golden brown, glazed, and cooked through, about 10 minutes.
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17
Brush glazed wings once more with sauce.
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18
Serve hot wings with additional sauce on the side.
