Smoked Honey Mustard Chicken Wings Recipes

HONEY-MUSTARD CHICKEN WINGS

Honey-Mustard Chicken Wings image

For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories Appetizers

Time 1h15m

Yield about 3 dozen

Number Of Ingredients 6

Ingredients

4 pounds chicken wings
1/2 cup spicy brown mustard
1/2 cup honey
1/4 cup butter, cubed
2 tablespoons lemon juice
1/4 teaspoon ground turmeric

Steps:

Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.

Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 9g protein.

SMOKED CHICKEN WINGS

Smoked Chicken Wings image

This easy-to-prepare recipe is a surefire winner for your next party. Perfect for watching the game with friends! I use an offset smoker for this recipe, but indirect heat in a 22 1/2 kettle grill works fine too.

Provided by Jacob Larson

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 2h10m

Yield 8

Number Of Ingredients 5

Ingredients

16 chicken wings, tips discarded
¼ cup olive oil
¼ cup dry rub for chicken (such as McCormick® Grill Mates®)
1 pound mesquite wood chips, soaked in water
1 (8 ounce) bottle blue cheese salad dressing

Steps:

Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub.
Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions.
Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down.
Smoke wings until fragrant, about 1 hour.
Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more.
Serve chicken wings with blue cheese dressing.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 3.7 g, Cholesterol 38.9 mg, Fat 25 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 4.7 g, Sodium 1075.9 mg, Sugar 0.8 g

SWEET HOT MUSTARD CHICKEN WINGS

Sweet Hot Mustard Chicken Wings image

If you are as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this recipe's for you. The hot, sweet, mustardy glaze is a very welcome change of pace from traditional style. Enjoy!

Provided by Chef John

Categories Appetizers and Snacks Spicy

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds chicken wings, separated at joints, tips discarded
salt to taste
2 tablespoons Dijon mustard
2 tablespoons prepared yellow mustard
3 tablespoons honey
2 teaspoons cider vinegar
salt and ground black pepper to taste
1 teaspoon hot pepper sauce

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
Arrange the wings on the prepared 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.
Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 15 g, Cholesterol 48.2 mg, Fat 4.9 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 13 g

SMOKED CHICKEN WINGS

Smoked Chicken Wings image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 25

Ingredients

2 teaspoons cayenne pepper
Big pinch of kosher salt
Pinch of granulated sugar
Juice of 2 limes
2 pounds chicken wings
1/2 cup packed light brown sugar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon butcher grind black pepper
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
Buttermilk Herb Dipping Sauce, recipe follows, for serving
1 cup full-fat buttermilk
1/2 cup sour cream
1/4 cup finely grated Parmesan or pecorino cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely sliced chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated
Zest of 1 lemon and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
Soak 2 cups applewood chips in water for 1 hour
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
Drain the soaked wood chips and throw them directly on top of the coals.
Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

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