Serves 6
70 min
Creole Mustard Chicken Wings
Recipe GLPR1096059d473e97
Crispy roasted chicken wings coated in a bold and tangy Creole mustard glaze with honey, butter, and warm spices. The wings are initially baked until golden and dry, then tossed in a flavorful sauce made from mustard, honey, hot sauce, and Worcestershire, then finished in the oven until caramelized at the edges. Perfect as an appetizer or main course.
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Ingredients
Cooking spray
3 pounds split chicken wings, patted dry
1 tablespoon Cajun seasoning
½ teaspoon Freshly ground black pepper
1/4 teaspoon cayenne pepper
1/3 cup Creole mustard
1/4 cup honey
2 tablespoons unsalted butter
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon Cajun seasoning
Directions
Adjust oven racks to the upper and lower thirds of the oven and preheat to 450 degrees Fahrenheit. Line two baking sheets with aluminum foil. Place a wire rack on top of each baking sheet and lightly coat the racks with cooking spray.
Pat the chicken wings completely dry with paper towels. In a large bowl, combine the wings with 1 tablespoon Cajun seasoning, 1/2 teaspoon ground black pepper, and the cayenne pepper. Toss until the wings are evenly coated.
Arrange the seasoned wings in a single layer on the prepared racks, allowing space between each piece. Bake for approximately 25 minutes until the tops are browned and the skin appears dry. Carefully flip the wings, swap the positions of the two baking sheets (moving the lower rack to the upper position and vice versa), and continue baking for about 15 minutes more until the second side is browned. The wings should reach an internal temperature of 165 degrees Fahrenheit.
While the wings bake, prepare the sauce. In a small saucepan, combine the Creole mustard, honey, unsalted butter, hot sauce, Worcestershire sauce, and 1 teaspoon Cajun seasoning. Heat over medium heat, stirring occasionally, until the butter melts completely. Remove from heat and set aside.
Transfer the sauce to a large bowl. Add the fully baked wings to the bowl and toss gently but thoroughly until every wing is coated in the sauce. Return the coated wings to the racks and use a pastry brush to apply any remaining sauce from the bowl onto the wings.
Return the wings to the oven and bake for 8 to 10 minutes until the edges begin to caramelize and brown. Remove from the oven and serve hot.
