Chicken wings with a kick
By ELLEN FOLKMAN Scripps Howard News Service
Spicy mustard chicken wings are a new take on a classic favorite.
Sonya Benjamin of St. Petersburg, Fla., is "looking for a chicken-wing recipe that is baked and has a yellow mustard and onion sauce."
Dunedin, Fla., resident Deborah Griswold enjoys making her spicy mustard chicken wings for company. They are perfect for a casual gathering, game day or appetizer party. These wings cook up quickly and are great hot or at room temperature.
This recipe doesn't have onions, but chopped onions could easily be added to the sauce. You could even saute them for a better flavor. The sauce is on the sweet side with the addition of honey, which cuts the tang of the two mustards. The hot sauce adds kick.
I was concerned about baking the wings at such a high temperature, even though that produces the crispy crust. The grease did splatter and there was some smoke in my oven, so watch them carefully. Don't skip the non-stick spray on the foil. After turning the wings, mine only needed 15 minutes. Fair warning: Make sure there are plenty of napkins on hand. These are messy.
SPICY MUSTARD CHICKEN WINGS
5 pounds chicken wings
Nonstick cooking spray
1/4 cup Dijon mustard
1/4 cup yellow mustard
1/2 cup honey
1 tablespoon vinegar
2 tablespoons Louisiana hot sauce or to taste
1/2 teaspoon fresh ground black pepper
Preheat oven to 450 degrees.
If not already cut, cut the wings into three pieces and discard the tips. Cover two baking sheets with heavy-duty foil and spray lightly with cooking spray. Season the wings with salt and spread out evenly on baking pans. Bake for about 20 minutes, remove, flip the wings and cook for another 15 to 20 minutes until they are cooked through.
While the chicken wings are baking, mix the rest of the ingredients in a large mixing bowl. Adjust spices if desired. Take the wings off the cookie sheets with tongs or a spatula so the grease stays in the pan and drop them into the sauce. Toss to coat completely. Let sit for 5 minutes and toss again. The glaze will thicken as it cools.
Toss one last time and transfer to a serving platter.
Makes about 40 pieces.
Courtesy of Scripps Howard News Service