I present to you, on this fabulous little oh-you-came-too-quickly Monday, a recipe that you will use. A lot. On repeat. Promise.
These are just straight up devoured by my kids. Sweet, tangy, sticky, finger-licking yum.
Wings aren’t just for game day around here. We all adore them and they work just beautifully for a dinner main-course. This honey mustard version is a great recipe for weeknights because there’s really just not much prep involved. While your chicken is roasting in the oven you can put your gooey sauce together that requires just a few pantry ingredients. And that sauce is craveable, I tell you.
And there’s no need to get your kitchen all messy frying these up in oil. A simple roast on a wire rack nestled into a baking sheet is all it takes for quick, easy, at-home, perfectly cooked, craveable wings.
Hope this one makes your meal planning a bit easier this week!
Honey Mustard Roasted Chicken Wings
For the Wings
2 Pounds Chicken Wings, split
2 Tablespoons Sunflower Oil (or other high heat tolerant oil)
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
For the Honey Mustard Sauce
2 Tablespoons Unsalted Butter
2 Gloves Garlic, chopped
1/3 Cup Mustard
1/4 Cup Honey
1 Teaspoon Cider Vinegar
1/4 Teaspoon Onion Powder
1/4-1/2 Teaspoon Kosher Salt
Chopped Parsley, for garnish
For the Wings
Preheat oven to 425. Line a baking sheet with foil and set a wire baking rack inside of the baking sheet. Place wings in a bowl and toss with the oil, salt and pepper until evenly coated. Place on the prepared baking rack and cook for 30 minutes or until wings are cooked through and skin begins to crisp.
For the Sauce
While wings are roasting, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute, stirring often. Add mustard, honey, vinegar, onion powder and salt, to taste, and whisk until combined. Bring to a light boil and simmer until sauce begins to thicken, about 5 minutes.
Turn the broiler on. Add wings to a large bowl and pour the honey mustard sauce over the wings, tossing to coat or brush both sides of the wings liberally with sauce. Remove the wire rack from the baking sheet and arrange the wings in a single layer on the foil. Broil for 2 minutes per side or until sauce is bubbly and wings are crisped up and browned. Garnish with parsley. Serves approximately 4 for a main course.