Honey Mustard Wings
Tangy, sweet and saucy for the honey mustard lover in your family.
Servings: 2
Ingredients
- 2 lbs Maple Lodge Farm ® chicken wings (roughly 25 wings)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 4 tbsp dijon mustard
- 4 tbsp pure liquid honey
- 2 tbsp yellow mustard
- 1 tbsp mayonnaise
- 1 tsp worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sliced green onion to garnish
Instructions
- Instructions:
Preheat the oven to 400℉. - If using frozen wings, make sure they are thawed and pat dry with a paper towel.
- In a large bowl, toss the wings with sea salt and black pepper.
- Prepare a wire rack placed on top of a baking tray and spray with avocado or coconut oil to prevent sticking.
- Arrange the chicken wings side by side on the wire rack, making sure not to overcrowd them.
- Bake for 25 minutes, turn and bake for another 15 to 20 minutes until crispy and golden.
- While the wings are baking, prepare the sauce. In a small bowl, combine dijon mustard, honey, yellow mustard, mayo, worcestershire sauce, garlic powder and onion powder. Set aside.
- Remove wings and toss the wings with the honey mustard sauce until evenly coated.
- Garnish with sliced green onions.
Notes
Tips for making extra crispy wings:
1. Thaw the night before in the fridge so there’s no extra moisture from being frozen.
2. Pat dry so skin crisps up and oil and seasoning sticks
3. Bake on a wire rack set over top of the baking tray so the air flows around the wings and gets everything super crispy.
4. Don’t overcrowd otherwise you won’t get an even crisp and some of the pieces will be soggy.
2. Pat dry so skin crisps up and oil and seasoning sticks
3. Bake on a wire rack set over top of the baking tray so the air flows around the wings and gets everything super crispy.
4. Don’t overcrowd otherwise you won’t get an even crisp and some of the pieces will be soggy.