Recipe by JackieOhNo!
The tasty sauce can also be used to glaze other chicken pieces for roasting or grilling.
Top Review by I'mPat
We thoroughly enjoyed this delectable chicken wing thank you very much. I could not get horseradish mustard (and must admit to not being a big fan or horseradish) so used Dijon mustard and it worked out perfectly. To be honest I was worried about cooking at such a high temperature with honey in the mix and the wings would burn but they did not and were beautifully moist and flavoursome though mine took an extra 5 minutes to fully cook through but they were large and well the dipping sauce we were all looking for more so would look at upping the sauce (though I did scale the recipe back for 4 serves which 3 of us gobbled up with relish), thank you JackieOhNo!, made for Aussie/Kiwi Recipe Swap #76 May 2013.
- 2⁄3 cup horseradish mustard
- 1⁄2 cup honey
- 1⁄2 cup butter, melted
- 1 tablespoon Montreal chicken seasoning
- 3 lbs chicken wings, sections (wing tips removed)
Directions See How It's Made
- Preheat oven to 450 degrees. Line jellyroll pan with foil; top with baking rack. Combine mustard, honey, butter and seasoning. Transfer 1/2 cup mustard sauce to small bowl to serve with cooked wings; reserve.
- In large bowl, toss wings with 1/2 cup mustard sauce until coated. Arrange wings in single layer on rack in pan. Bake 15 minutes or until lightly browned. Turn wings over; bake 15 minutes.
- Brush remaining mixture over wings. Bake until glaze is bubbly and chicken is no longer pink near bone, about 3 minutes. Serve with reserved mustard sauce.