Hot Honey-Dijon Crispy Wings

Preheat oven to 475°; line 2 rimmed baking pans with aluminum foil. With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette.

In large bowl, toss wings, oil and salt; sprinkle with flour and toss to coat. Spread wings in single layer on prepared pans; roast 40 minutes or until crisp, turning once. Makes about 24 wings.

In large bowl, stir mustard, mayonnaise, honey and vinegar. Makes about 1 1/4 cups sauce.

Reserve 1/2 cup sauce. Add wings to remaining sauce in bowl; toss. Serve wings immediately with reserved sauce.