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Preheat the oven to 425°F (220°C).
Pat the wings dry to get a crispier skin. Season them with salt and pepper. Arrange them in a single layer on a lined baking sheet. Bake for 20 minutes, or until the wings hit 165°F (74°C) in the thickest part of the meat. Take them out and let them cool completely.
Preheat your oven’s broiler.
Whisk together the salt, dry mustard powder, cayenne, and black pepper. Feel free to adjust the amounts of any of the seasonings to your taste. Mix in the mushroom ketchup and the prepared mustard.
Cut a couple of slices into the meat of each cooled chicken wing. Place them in a bowl, pour in the sauce, and toss until the chicken is well coated.
Place the wings on a rack over a lined baking sheet. Broil for 2 to 3 minutes. Be sure to keep an eye on them because they can burn quickly. When they’re nice and browned, take them out.
If you’d like, brush or toss the wings in some melted butter, then serve them forth.