I have a few more wing recipes to post, and the balance will be included in the cookbook I am releasing next year. I adapted this from my honey mustard roast chicken, which will be in Chicken: Book Two, which is coming soon.
Ingredients
Sauce
1/2 cup raw honey
1/4 cup whole-grain mustard
1/4 cup of Dijon mustard
1/4 cup of apple cider vinegar
3 cloves of garlic, minced
2 tablespoons of horseradish
2 tablespoons of raw sugar
1 tablespoon of onion powder
Salt and pepper to taste
Wings
3 lbs of wings
1 tablespoon Garlic powder
1 tablespoon onion powder
Olive Oil
Salt and pepper to taste
Directions
Place all the sauce ingredients into a large jar and shake to combine; set aside.
Preheat the oven to 450 degrees.
Line a baking sheet with foil, place a rack on top, and spray the rack with non-stick spray.
Blend garlic and onion powder with salt and pepper in a small bowl.
Place wings in a large bowl, drizzle with olive oil, toss, sprinkle with spice mixture, and transfer to the prepared baking sheet. Place in the oven and roast for about 20 to 25 minutes or until nice, crispy, and baked. Flip the wings a few times during the roasting process.
Working in batches, spoon a few tablespoons of the sauce into a lidded plastic container, transfer some of the hot wings to the container, close, shake, let sit for 30 seconds, shake once more, and transfer to a serving plate. Repeat until all wings have been coated. I like to serve this with a yogurt-cucumber horseradish dipping sauce - enjoy.
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