Friday, June 20, 2014

Honey Mustard Chicken Wings


Tomorrow is the first day of summer, but we have already had many hot sweltering days. There are also some of summers best foods coming into season, and so I decided I wanted corn on the cob for dinner, and opted to make honey mustard chicken wings to go with it. My honey mustard wings are somewhat sweet, and wonderfully sticky. I like using wings instead of different chicken pieces because they cook evenly and are super tender when the sauce gets finished. The recipe is very simple, and my only real pointer is to let it cook the full hour and to use a larger shallow metal baking pan. I use the bottom of my broiler pan. You will get a darker, stickier sauce in metal than in glass. You can of course use different mustards in this and different chicken pieces.

Honey Mustard Chicken Wings

3-1/2 to 4 lbs of chicken wings, tips removed and cut into two pieces each
1/2 c. of butter
1/2 c. honey
1/4 cup yellow mustard
salt, pepper and dried red pepper flakes to taste


Preheat oven to 350 degrees F. Arrange chicken wing pieces in pan in a single layer and salt, pepper and sprinkle with red pepper flakes to taste.

In a microwaveable bowl, melt the butter and then whisk in the honey and the mustard. (If you lightly spray the measuring cup with spray oil, the honey will slip out easily into your bowl.) Pour over chicken pieces in the pan, and toss chicken around to evenly coat.



Place pan uncovered in oven and cook for 60 minutes, turning chicken over in the sauce every 15 minutes or so. You will get to an hour of cooking time, and you may still have a lighter, not quite sticky coating on the chicken. It is certainly still tasty at this stage, but I leave it in a little longer if necessary to get a more browned, sticky sauce. Remove chicken from oven and let cool a few minutes before serving. This will allow the sauce to set up a little and adhere better to the chicken.


For anyone concerned about the amount of butter, a fair amount of it remains in the pan, so unless you scoop the sauce out, you avoid a fair amount of it.

2 comments:

  1. Love this! Will make it this weekend. Thank you Tonia for this recipe and for all your cooking suggestion while getting me out of a pinch…

    ReplyDelete