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Honey Mustard Chicken Wings



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Amarante




 
 
    
 

Post Thu, Aug 06 2015, 3:02 pm
Honey Mustard Chicken Wings


Author Notes: These wings are tangy, sweet, and sticky (finger-licking-good)! The sauce uses just a few ingredients and comes together in a few short minutes. (Not my notes. Very Happy ) They were good and pretty easy. Kid friendly - 1 teaspoon of Sriracha will not make it spicy especially since there is a lot of honey and no pepper/salt in the recipe so you need something to balance out the sweet.

Serves 6

3 pounds chicken wings (drumettes and tips)
Salt and pepper
Cooking spray
2 tablespoons butter (sub butter flavored margarine or just any oil if you don't want to use margarine)
2/3 cup honey
1/2 cup Dijon mustard
2 tablespoons bourbon
2 tablespoons light soy sauce
1 teaspoon Sriracha (add more for extra spice)
2 scallions, thinly sliced

For the Sauce:

In a medium-sized sauce pan, combine the butter, honey, mustard, bourbon, soy sauce, and Sriracha. Simmer for just 2 to 3 minutes so that all the flavors come together.

For The Wings:

Preheat the oven to 400° F. Line the bottom of a rimmed cookie sheet with foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps the wings to develop a crispy skin.

Lay the chicken wings out on the rack and season with a bit of salt and pepper and a quick spray of cooking oil. Put them into the oven, cook about 20 minutes, flip them over, and cook another 20 minutes.

Turn on the broiler and cook another 5 minutes on each side. This will give them a nice rich brown color and crispy skin. Keep an eye on them so that they don’t burn.

Return the oven to 400° F.

Brush the chicken wings with the sauce and put them back in the oven for about 5 to 8 minutes. Flip them over, brush with more sauce, and cook another 5 to 8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve garnished with scallions and additional sauce on the side.


Last edited by Amarante on Mon, Aug 10 2015, 7:08 pm; edited 1 time in total
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shaini




 
 
    
 

Post Sun, Aug 09 2015, 11:40 pm
What can I use instead of Bourbon?
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PAMOM




 
 
    
 

Post Mon, Aug 10 2015, 8:40 am
You can leave it out. I have a version of this recipe also (there are many, although this looks especially yummy), and most don't have Bourbon.
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Amarante




 
 
    
 

Post Mon, Aug 10 2015, 8:55 am
Bourbon is just a type of whiskey so you could sub regular whiskey. Does your husband not drink at all? Or maybe you can borrow 2 tablespoons from a neighbor as it would be pretty common for a man to have a bottle of whiskey.

You could leave out but the liquor adds a nice note to what is otherwise a fairly standard recipe.
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