Buffalo and mustard sauce. It took a little over an hour using a vortex.

The wings were seasoned in the morning with salt, pepper, garlic powder, onion powder, paprika, brown sugar (just a bit), chipotle powder, and baking powder. Then stored uncovered in the fridge until dinner time. The vortex was filled with a full chimney. The wings were coated with sauce and returned to the grill twice, then tossed a final time before being served.