Honey-Mustard Chicken Wings
"The tasty sauce can also be used to glaze other chicken pieces for roasting or grilling."
photo by I'mPat
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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. -
Very flavorful wings. -
These were very nice wings. I liked the honey and mustard combo.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
