Wing Essentials Chicken Wings With Mustard Sauce Recipes
SWEET HOT MUSTARD CHICKEN WINGS
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
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
WING ESSENTIALS: CHICKEN WINGS WITH MUSTARD SAUCE
I must love chicken wings because I've posted about 5 different recipes for those tasty bites. This one bakes the wings, and uses a South Carolina mustard sauce for dipping. In this recipe, the wings are baked with just a minimum of spices. I did this to enhance the taste experience between the sauce and the wings. In addition, I'm using a high-heat baking method, to insure a nice crispy wing. If my house guests are any indicator of how good these are... there wasn't a single wing left. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 16
Steps:
- PREP/PREPARE
- THE SAUCE
- Gather your Ingredients (mise en place).
- Add all the ingredients for the mustard sauce into a small saucepan over medium-low heat.
- Stir the mixture until you see the first bubbles appear, and then remove from the heat.
- Allow to cool down on the countertop.
- Seal in a non-reactive container, and place into the fridge until ready to use.
- Chef's Tip: If you can manage to wait 24 hours; please do. The flavor of the sauce really does taste better on the second day.
- THE WINGS
- Gather your ingredients (mise en place).
- Add the paprika, salt, and cayenne to a bowl, or Ziploc bag.
- Add the wings and toss until completely coated.
- Place into the fridge for a minimum of 1 hour.
- Set a rack in the middle position, and preheat the oven to 400f (205c).
- Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
- Bake for 20 minutes.
- Increase the heat to 425 (220c), flip the wings over, and bake an additional 20 minutes.
- Chef's Note: During this second baking, keep a close eye on the wings. We want them a lovely golden brown, not black.
- PLATE/PRESENT
- Place the wings on a serving plate with the mustard dipping sauce, and stand back. Enjoy.
- Keep the faith, and keep cooking.
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- Preheat oven to 450°F. Place rack on upper middle position of oven. Line large rimmed baking sheet with foil and fit oven-safe wire rack inside. Lightly spray the rack with non-stick cooking spray.
- In a small bowl, mix the baking powder, salt, black pepper, garlic and onion powders and cayenne. Rub mixture over each chicken wing and place on wire rack.
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