1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup hot sauce
1/4 cup Dijon mustard
1 tablespoon grated orange zest
1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange Juice
1/4 cup Neely's BBQ sauce
1 tablespoon grated orange zest
2 tablespoons Dijon mustard
1/4 teaspoon allspice