Chicken wings are God’s way of saying: be a complete slob, eat with your fingers, and it’s totally ok to lick your fingers clean.
I made these wings for the football game Saturday night.
Oh what’s that? You’re not sure what football game I’m talking about? Why sure, I have no problem reminding you. You see, Saturday night, my Jets went into Indianapolis to face Peyton Manning and the Colts, and defeated them. Now I’m sure there are many out there saying: good for you and good for the Jets. Yet there are others who are out there saying: whatever, the Jets are going to lose to the Patriots on Sunday, and to you I say: you smell, and the (insert your team’s name here)’s didn’t even make the playoffs, so there (yeah, I’m looking at you Rabbi Entin).
Then there are some of you out there saying: isn’t this a food blog, why are you talking about the New York Jets (who by the way, beat the Colts last week)? Well, that’s a great question, but I think the answer can be found in these here wings. You see, the Jets are like wings. Both are amazing, and both can not just be enjoyed in moderation, you must have at least a foot’s worth of bones piled up on your plate to call it a night. (I’m not really sure where I was going with that one…)
On ward to the wings!
First let’s talk anatomy. A wing can be split into three parts, the drum, the flat, and the tip. When you buy wings whole, as below, the first part is the drum, which is attached to the chicken, and then comes the flat, and then the tip (which is a little nub at the end, and wasn’t in these pics). Some places will sell “drumettes” which are only the drums (ie the drumstick/pulkey/etc…), because those are the easiest pieces to eat, but with proper wing technique, you will come to cherish the flat as well, my little grasshopper.
I was seriously contemplating frying these bad boys in my deep fryer, but that will have to wait for another time. So I opted to roast them.
For all those serious followers of the post (Buehler? ….Buehler?….) You’ll definitely remember the very famous buffalo wing style chicken I made a while back. Well the reason I called that “buffalo wing style” is because I made them the same way I make wings. It’s really simple – roast some chicken at high temperature, and when it’s done, toss it in the sauce of your choice right after it comes out of the oven. It can be some buffalo wing sauce that you bought in Wegman’s, or you can whip up a batch of some home made honey mustard sauce.
To roast the wings, line a baking sheet with aluminum foil, and spray with cooking oil. Spread the chicken on the tray, and sprinkle salt and pepper over it. Place in a 450 degree oven, and roast for 40 minutes, flipping halfway through.
While it’s roasting, make the sauce. I found this recipe on foodwishes, and the original recipe called for plain yellow mustard, but I didn’t have that, so I used the horseradish mustard I had, and it worked out fine. So combine the mustard with dijon mustard, honey, cider vinegar, salt and pepper, and hot sauce. I went with the sriracha, and then added some Frank’s red hot sauce also for some more heat. Whisked to combine, and set aside.
When the chicken wings are ready, throw them in the sauce, and toss to combine, and then…let is sit! For at least 5 minutes, and then toss it around some more, and then….you may eat it.
Great picture of what looks like absolutely nothing, right?
Honey Mustard Wings
adapted from FoodWishes
- 2-3 pounds chicken wings
- Salt and pepper
- 2 Tbls yellow mustard, or deli mustard
- 2 Tbls dijon mustard
- 3 Tbls honey
- 2 tsp apple cider vinegar
- 1 tsp hot sauce, or more to taste
- Pre heat oven to 450.
- Line baking sheet with aluminum foil, and spray with cooking spray.
- Spread chicken on baking sheet, and sprinkle salt and pepper on it, and roast for 20 minutes, flip and rotate another 20 minutes
- While the chicken is roasting, in a large bowl whisk together the mustards, honey, apple cider vinegar, hot sauce, and some salt and pepper to taste.
- When chicken is done, throw it in the bowl with the sauce, and toss to combine, let it sit for a few minutes, toss some more, and enjoy.