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Nutritional Guidelines (per serving) | |
---|---|
588 | Calories |
31g | Fat |
15g | Carbs |
60g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 588 |
% Daily Value* | |
Total Fat 31g | 39% |
Saturated Fat 8g | 42% |
Cholesterol 190mg | 63% |
Sodium 408mg | 18% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 1g | 2% |
Protein 60g | |
Calcium 42mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Take a break from traditional Buffalo-style wings with this addictive, sweet and spicy mustard-glazed variation. The wings are simply browned, then glazed with a no-cook sauce for a super-easy party snack that needs no dip.
Ingredients
- 5 pounds whole chicken wings (cut into pieces; one wing makes 2 pieces, the "flat" and the "drum")
- 1 dash salt (to taste)
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/2 cup honey
- 1 tablespoon cider vinegar
- 2 tablespoon Louisiana hot sauce
- 1/2 teaspoon black pepper
- 1 dash cayenne pepper (to taste)
Steps to Make It
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Preheat oven to 450 F.
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If necessary, cut whole wings into two pieces, discarding the tips. Cover two baking sheets with heavy-duty foil and spray lightly with non-stick oil. Season the wings with salt and spread out evenly on baking pans.
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Bake for about 20 minutes, remove and turn the wings over; cook for another 15 to 20 minutes until the wings are cooked through and well-browned.
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While the chicken wings are baking, mix the rest of the ingredients in a large mixing bowl. Taste sauce and add more spice if so desired.
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After the wings are cooked, transfer into the bowl (use tongs or slotted spatula so the grease stays on the pan). Toss with a spatula to completely coat.
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Let sit for 5 minutes and toss again. The chicken wings will soak in the sauce as they rest and the glaze will thicken as it cools.
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Toss one last time and transfer to a serving platter. They can be served warm or at room temp. Enjoy!
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