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Honey Mustard Chicken Wings
February 5, 2016
These Honey Mustard Chicken Wings are a perfect blend of sweet and spicy. They’re perfect for that family backyard barbecue or a Saturday lunch. You’ll be surprised how fast your friends and family gobble these up!
- Prep: 5 mins
- Cook: 20 mins
-
5 mins
20 mins
25 mins
- Yields: 2 servings
Directions
Finely slice green onion, set aside.
Preheat broiler. Place butter in a microwave-safe bowl. Microwave on HIGH for 20-30 seconds or until melted. Add honey, mustard, lime juice, and cayenne pepper sauce to bowl; whisk until blended.
Place wings in a casserole dish (about 2.5-qt./2.35-L). Microwave, covered, on HIGH for 7-9 minutes or until internal temperature reaches 160°F.
Remove the pan from the microwave. Drain the wings in a stainless mesh colander and return the wings to the pan.
Add HALF of the sauce to the wings and turn with tongs until evenly coated.
Place the pan 2-4 inches from the heating element. Broil 6-10 minutes or until the chicken wings begin to brown. Remove the pan from the broiler.
Pour the remaining sauce over the wings. Sprinkle with the chopped green onion and serve immediately.
Cayenne Pepper Sauce Recipe
20 Tabasco or Serrano Chilies, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 tablespoons of Garlic, minced
3/4 cup Onions, thinly sliced
3/4 teaspoon of Salt
1 teaspoon Vegetable Oil
2 cups of Water
1 cup of Distilled White Vinegar
1. Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
2. Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
-Recipe courtesy of Emeril Lagasse
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