Thursday, January 24, 2013

Sweet Hot Mustard Chicken Wings

(based on

2 pounds chicken wings, separated at joints, tips saved for making stock
Salt to taste                                                  
2 T Dijon mustard                                        
2 T prepared yellow mustard
3 T honey (or maple syrup)
2 t cider vinegar
Salt and pepper to taste
1 t hot pepper sauce                                   

Preheat oven to 450. Line a baking sheet with aluminum foil; coat the foil with cooking spray. (The foil will make it a lot easier to clean the baking dish!) Arrange the wings on the baking sheet so they do not touch; season with salt. Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more. Meanwhile, combine the remaining ingredients in a large mixing bowl and mix well. Add the cooked wings and toss with a spatula to coat evenly. Allow to sit for about 5 minutes, then toss again to recoat. Transfer to a plate and serve. (These are messy to eat. You might try cooking them the same way as the Buffalo Wings, above. Or at least try baking them again for a few minutes after you put the sauce on them.)

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