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A Honey of a Wing Recipe – Honey Mustard Chicken Wings

I have a real affinity for chicken wings. Whether you have them as an appetizer or as your entrée for a meal they can be perfect. I like to try all different types of wings and sample them in different places when we go out to eat. While I may not like them fiery hot like some people do, I do like them with some heat sometimes. Sean, on the other hand, is not a big fan of spicy hot wings or even wings that are medium hot so when I make them for just the two of us when Michelle is away, I usually have to find another way to cook them. I have tried barbecued wings and teriyaki wings in the past, but this time I thought some nice honey mustard wings would be a good compromise for the both of us. We get a little bit of heat for me, the sweetness for him, and we are both happy. I came across this recipe from Food52 for honey mustard chicken wings and it seemed simple to make, so I thought I would give it a try.

Honey Mustard Chicken Wings

pounds chicken wings, separated into drumettes and flats

Salt and pepper

Cooking spray

tablespoons butter

2/3 cup honey

1/2 cup Dijon mustard

tablespoons bourbon

tablespoons soy sauce

teaspoon Sriracha (add more for extra spice)

scallions, thinly sliced

Preheat the oven to 400 degrees. Line the bottom of a rimmed cookie sheet with aluminum foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps the wings to develop a crispy skin. Lay the chicken wings out on the rack and season them with a bit of salt and pepper and a quick spray of cooking oil.

Put the wings into the oven, cook for about 20 minutes, flip them over, and cook the wings for another 20 minutes. Turn on the broiler and cook the wings another 5 minutes on each side. This will give them a nice, rich brown color and crispy skin. Keep an eye on them so that they don’t burn.

Return the oven to 400 degrees. In a medium-sized saucepan, combine the butter, honey, mustard, bourbon, soy sauce and Sriracha. Simmer the mixture for just 2 to 3 minutes so that all the flavors come together. Brush the chicken wings with the sauce and put them back in the oven for about 5 to 8 minutes. Flip the wings over, brush them with more sauce, and cook them for another 5 to 8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve the wings garnished with scallions and additional sauce on the side.

The honey really shines through in this recipe. It seemed like a lot to me when I was making the recipe, but the sauce was not as sweet as I had worried about. The combination of the Dijon mustard, bourbon and soy sauce really help to set it off and the hot sauce gave the wings just that hint of heat that I liked and Sean did not even notice. He remarked to me several times that I needed to remember this recipe and make them again as he really liked them. He even had the leftovers for lunch the next day to polish them off. It is a great alternative for wings for those that may not like hot or Buffalo-style wings.

That’s all I have for today. Check back next time for another recipe. I will be vacationing in the Outer Banks starting tomorrow through next Sunday the 24th so I’ll be posting some links to other sites for recipes you might like. Until the next time, enjoy the rest of your day and enjoy your meal!

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Posted by on July 16, 2016 in Appetizers, Cooking, Dinner, Poultry, Sauce, Snacks

 

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A Week of Hectic Action Finally Calms for Chicken Tenders with Honey Mustard Sauce

Hectic week seem to drive me crazy when they come along. This week it is seemed like it has been one thing after another every time I turn around. I finally got settled with my new computer and had a lot of work to catch up on. Throw on top of that that we had Sean’s birthday, my birthday, lots of work to do, Christmas cards, shopping for Christmas presents, and all of the other daily chores and assignments that come up around here and I just have not seem to have time to do much of anything lately. Add to that that Michelle will be traveling again shortly so I haven’t had a lot of opportunity to do much cooking lately either. One thing that I have been able to put together though, was an easy recipe for another one of Sean’s favorites, chicken tenders. Chicken tenders are always a great option for younger kids but they can be a crowd pleaser for just about anybody and make a great easy dinner when you need something to fall back on. This particular recipe that I am using today comes from Food Network and is from Patrick and Gina Neely. It’s a pretty simple recipe for chicken tenders with a simple honey mustard sauce to go along with it.

 

Chicken Tenders with Honey Mustard Sauce

 

Peanut oil or vegetable oil, for frying

2 pounds boneless, skinless chicken breasts

3 eggs

1 cup all-purpose flour

2 cups Panko breadcrumbs

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon pepper

Honey Mustard Sauce, recipe follows

For the Honey Mustard Sauce:

1/2 cup Dijon mustard

1/2 cup honey

2 tablespoons mayonnaise

1 tablespoon lemon juice

Salt and pepper, to taste

 

Preheat the vegetable oil or peanut oil in a Dutch oven or large cast-iron skillet to 350°. Cut the chicken breasts into long strips and set them aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the breadcrumbs into a pie plate or shallow bowl and season them with the garlic powder, cayenne pepper, salt and pepper. Dip the chicken strips into the flour, then the beaten eggs and allow any excess to drip off. Then dredge the chicken strips in the seasoned breadcrumbs. Fry the chicken in the hot oil for 6 to 8 minutes, until the chicken is golden brown on all sides, and remove the pieces to a paper towel lined sheet tray. Fry the chicken in batches so as not to crowd the pan while cooking. Serve the chicken tenders with the honey mustard sauce.

 

For the honey mustard sauce, mix the Dijon mustard, honey, mayonnaise, lemon juice, salt and pepper together in a small bowl. This sauce can be made ahead of time and held in the refrigerator for up to one week.

 

These chicken tenders come out nice and moist on the inside with very crispy skin, which is perfect for what you want. These are great for all kinds of occasions beyond just weeknight dinner. You could use them to make a batch for a party or for when you’re watching the game or as an appetizer. The mustard sauce has good flavor to it and you could certainly use that for anything else besides the chicken if you have other appetizers that you like to dip in a honey mustard blend. This is certainly a better alternative than anything that you could buy frozen in a bag at the supermarket and these easy enough to make where you probably have all the ingredients on hand at home most of the time.

 

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

chicken fingers

 
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Posted by on December 12, 2014 in Appetizers, Cooking, Dinner, Poultry, Sauce

 

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