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Amarante
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Wed, Jul 12 2023, 9:13 pm
These were all gone quickly
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.
Serves 6
3 pounds chicken wings (drumettes and tips)
Salt and pepper
Cooking spray
2 tablespoons butter - sub vegan butter
2/3 cup honey
1/2 cup Dijon mustard
2 tablespoons bourbon or whiskey
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.
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gr82no
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Wed, Jul 12 2023, 9:19 pm
Looks delicious!
Can I substitute the whiskey for something non alcoholic?
Also how would it work with chicken bottoms?
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Amarante
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Wed, Jul 12 2023, 9:57 pm
You need something like the whiskey or bourbon or it becomes too cloying. It is a small amount and when you cook with it, the alcohol is almost all evaporated.
I wouldn't use this on chicken bottoms as the consistency of chicken bottoms is different than the smaller wings and drummers so you would wind up with a mushy sweet mess. There are far better recipes for bottoms.
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