Chalk these up to another recipe contest. Food 52 offers great opportunities for new chefs to showcase their skills and get some feedback from the foodie community. Two weeks ago they had a contest for best anchovy recipe. I “submitted” a recipe for a Grilled Chicken Sandwich with Arugula, Balsamic Glazed Onions and Anchovy Aioli. Only being completely computer illiterate, I never actually clicked “submit”. They were lovely over at Food 52, but by the time we figured out the issue it was too late.
So for this contest, best mustard recipe, I am days ahead of schedule. After many batches of wings, Mustard Mango and Bourbon Brown Sugar and Classic BBQ, the winner in my house was Honey Mustard Wings. Tangy, sweet and sticky these are great for parties (served with extra napkins) or weeknight dinners with the kids. I think they’d go well with Veggie Fried Rice (if I wasn’t so busy eating, I mean cooking wings, I might have had time to post a fried rice recipe). Hopefully next week!
3-lbs chicken wings (drumettes and tips)
Salt and pepper
⅔ cup honey
½ cup Dijon mustard
2-tablespoon light soy sauce
2-teaspoons Sriracha sauce
2 scallions, thin sliced
Pre-heat oven to 400 degrees. Line the bottom of a rimmed cookie sheet with foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps to develop a crispy skin. Lay the chicken wings out on the cooking rack and season with a bit of salt and pepper.
Cook about 20 minutes, flip them over and cook another 20 minutes. Turn on the broiler and cook another 5 minutes on each side. This will give them a nice rich brown color and crispy skin. Keep an eye on them so that they don’t burn. Return the oven to 400 degrees.
In a medium size sauce pan combine the butter, honey, mustard, bourbon, soy sauce and Sriracha. Simmer just 2-3 minutes so all the flavors come together. Brush chicken wings with the sauce and cook about 5-8 minutes. Flip them over, brush with more sauce, and cook another 5-8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve garnished with scallions and additional sauce on the side.