Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all-night restaurant that serves spicychicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take-out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings.
Mustard BBQ Chicken Wings
Recipe By Sarah Lasry
- Cooking and Prep: 45 m
- Serves: 4
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Contains:
Ingredients (12)
For the Wings
For the Mustard Glaze
Start Cooking
Prepare the Wings
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Place the chicken wings in a heavy-duty Ziploc bag.
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Mix all the remaining ingredients in a small bowl, blending well. Pour mixture into Ziploc bag and gently shake, coating all wings as best as you can.
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Place into refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.
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In another small bowl, mix together all the glaze ingredients, combining well. Set aside.
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Drain and remove wings from marinade and pat dry with paper towel. If baking in oven, preheat to 400 degrees Fahrenheit now.
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Place the wings in a large baking tray. Sprinkle with ginger powder over the top of the wings, then using a pastry brush coat each wing thoroughly with the glaze mixture that you made.
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Place into oven and bake about 20–25 minutes. Alternatively, place on the medium-high side of your grill and cover with hood for six to eight minutes on each side. Remove and pile up onto a plate and dig in.
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