Honey Mustard Chicken Wings

Amarante

Wed, Jul 12 2023, 9:13 pm

These were all gone quickly LOL

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.

Amarante

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.