Description
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!
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4