Where there’s a wing, there’s a way
I know, I know, more wings? Have I gone batty (the multitude of seasonally appropriate puns are very much intended)? Maybe I have; maybe I’m cross-eyed from continually staring at the very cool invention of the computer screen… maybe my taste buds have died while my brain cells grow (just kidding, that would never happen!) But maybe… maybe I just love a good wing.
How ’bout you, boo?
But on a more serious note… if you’re not cooking with chicken wings, what’s stopping you? They’re a super economical way to get in quality protein and fats, and SAVE THOSE BONES for your next batch of chicken stock!! Stretch your dollar, bebe.
Honey Mustard Chicken Wings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
- 5 pounds chicken wings with end of wing removed if you prefer (save these to add to chicken stock)
- 1/2 cup grey poupon or your favorite mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 3 cloves garlic smashed to a pulp
- 1.5 teaspoons sea salt
- 1 teaspoon paprika try smoked paprika, too!
- 1/2 teaspoon cayenne pepper optional
Instructions
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Preheat oven to 400 degrees.
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Prepare your baking trays by setting a wire cooling rack over each (so the wings may cook on all sides). Place about 12 wings per tray, skin-side down. Bake in oven for 15 minutes.
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Meanwhile, combine all remaining ingredients in a large bowl.
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Take chicken wings out of the oven and toss in the mixture, then gently place back on their wire trays, skin side up for another 15 minutes, a total of 30 minutes cooking time.
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Pop under the broiler for extra crispy bits and glorious color, maybe a blister here and there.
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Makes about 24 chicken wings.