Best 10 Mustard Caraway Chicken Wings Recipes

GRILLED MUSTARD BARBECUE CHICKEN WINGS

Steps:

• Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
• Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon.

AMAZING AND EASY CHICKEN WINGS

Steps:

• Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
• Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade.
• Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

CARAMELIZED MUSTARD-MARMALADE WINGS

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.

HONEY-MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.

SPICY CHINESE MUSTARD CHICKEN WINGS

Steps:

• Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.
• Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes.
• Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.
• Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside.
• In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.
• Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.
• When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

GINA'S HONEY MUSTARD KISS WINGS

Steps:

• Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat.
• Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
• While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

GOLDEN MUSTARD WINGS

Steps:

• Prepare the marinade: Combine the ingredients with 2 tablespoons water in a saucepan, bring to a simmer, and simmer over low heat for a couple of minutes. Add more hot sauce to taste, if desired. Let cool to room temperature.
• With a cleaver or other large knife, remove the bony tips (good for making stock later) from the wing sections in a zippered plastic bag and pour about two-thirds of the marinade over them. Seal the bag, and toss back and forth to coat the wings. Refrigerate for at least several hours, preferably overnight. Cover and refrigerate the remaining marinade, to brush over the wings as they grill.
• Fire up the grill, bringing the heat to medium (4-5 seconds with the hand test).
• Grill the chicken wings uncovered for 12-14 minutes total. Cook for 4-5 minutes, turning to sear on all sides, then turn and brush occasionally with the sauce over the next 5 minutes of cooking. Let cook for the final couple of minutes without glazing, so that the skin crisps up a bit. When done, the chicken should be cooked through and the sauce lightly charred in a few spots and chewy in others. Serve warm, piled high on a colorful platter, as finger food.

PARMESAN MUSTARD CHICKEN WINGS

Steps:

• In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the cumin, and salt and black pepper to taste. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan. Bake the chicken wings in the lower third of a preheated 425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.)

PARMESAN MUSTARD CHICKEN WINGS

Steps:

• In a shallow dish whisk together the butter, the mustard, and the cayenne.
• In another shallow dish combine well the bread crumbs, the parmesan, the cumin, and salt and black pepper to taste.
• Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan.
• Bake the chicken wings in the lower third of a preheated 425°F oven for 30 minutes (If extra-crisp chicken wings are desired, turn the wings after 20 minutes).