Wings Recipe # 1: Honey Mustard Wings
5 chicken wings, rinsed and patted dry
1/2 cup mild honey
1/3 cup Dijon mustard
1/2 tsp kosher salt
1 ½ tsp butter, melted
- Preheat oven to 325 degrees F.
- You can buy chicken wings already cut and ready from any major grocery store. I got Perdue chicken, but it’s entirely up to you what chicken to buy. Place the rinsed and now dry wings in a shallow baking dish.
- Mix honey, mustard, salt and butter together and pour over wings.
- Bake for 1 hour, turning them half-way through. They’re done when they appear browned, but just make sure they don’t burn. You can save the extra sauce and pour over the wings.
5 chicken wings rinsed and patted dry
2 tbsp milk
1 cup all purpose flour
1/4 cup canola oil
3 tbsp olive oil
1 tbsp white wine vinegar
4 cloves garlic, minced
2 tsp fresh cracked black pepper
2 tsp kosher salt
1/2 tsp garlic powder
1 tbsp lemon juice
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside.
- In a small bowl whisk together egg and milk. In a larger bowl combine flour and 1 tsp salt.
- Dip wings in egg mixture then transfer to the flour to coat. Transfer to the baking tray and allow to set for 15 minutes.
- Drizzle the wings with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 – 20 minutes or until browned and cooked through.
- Meanwhile, while your wings are cooking, in a large bowl whisk together olive oil, white wine vinegar, minced garlic, pepper, remaining salt, lemon and garlic powder. Let sit at room temperature for about 25 – 30 minutes to let the flavors mingle.
- Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat.
In the end, I learned that making wings is as easy as making a chicken breast. And if I bake them I’m probably saving myself unknown calories (or at least that’s what I tell myself.) Remember to bring the wet naps though, the Honey Mustard ones were particularly sticky! And watch out for the bleu cheese, it tends to make a mess when you’re not paying attention…
*To protect their privacy, I’ll refer to my friends by their initials.