Honey Mustard Chicken Wings: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
12 chicken wings | 12 chicken wings<br> | ||
Salt and freshly ground black pepper | Salt and freshly ground black pepper<br> | ||
2 tablespoons vegetable oil | 2 tablespoons vegetable oil<br> | ||
1/4 to 1/3 cup spicy deli mustard | <br> | ||
1/2 cup orange juice | 1/4 to 1/3 cup spicy deli mustard<br> | ||
2-inch piece fresh gingeroot, peeled | 1/2 cup orange juice<br> | ||
2 tablespoons hot sauce | 2-inch piece fresh gingeroot, peeled<br> | ||
2 tablespoons soy sauce | 2 tablespoons hot sauce<br> | ||
1/2 teaspoons crushed hot red pepper flakes | 2 tablespoons soy sauce<br> | ||
3 tablespoons honey | 1/2 teaspoons crushed hot red pepper flakes<br> | ||
3 tablespoons honey<br> | |||
=== Description === | === Description === | ||
| Line 15: | Line 16: | ||
=== Rating === | === Rating === | ||
Recipe Rating based on a scale of 1-5: | Recipe Rating based on a scale of 1-5:<br> | ||
5 Favorite | 5 Favorite | ||
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Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is hot, add the oil and then the wings in a single, even layer. Brown the wings for 3 minutes per side.<br> | Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is hot, add the oil and then the wings in a single, even layer. Brown the wings for 3 minutes per side.<br> | ||
<br> | <br> | ||
While the wings are browning, assemble the sauce | While the wings are browning, assemble the rest of the ingredients into the sauce. Bring up to a simmer over high heat, then lower the heat, and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce.<br> | ||
<br> | |||
After the wings brown, drain off some of the fat and drippings.<br> | |||
<br> | |||
Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time.<br> | |||
<br> | |||
Remove the wings from the oven. Toss the wings around in the sauce and serve. | |||
=== Yield === | |||
2 servings, 6 wings each | |||
=== Date === | |||
May 29, 2007 | |||
=== Source === | |||
2005. Ray, Rachael. 30-Minute Get Real Meals. Clarkson Potter Publishers, New York. | 2005. Ray, Rachael. 30-Minute Get Real Meals. Clarkson Potter Publishers, New York. | ||
=== Prep Time === | |||
~15 minutes | |||
=== Cook Time === | |||
~35 minutes | |||
=== Notes === | |||
Rachael Ray uses whole wings from the meat case of the supermarket, and adds 1/4 cup chopped fresh cilantro or flat-leaf parsley, and 2 to 3 tablespoons chopped chives after the wings are cooked. | |||
Revision as of 02:09, 30 May 2007
Ingredients
12 chicken wings
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/4 to 1/3 cup spicy deli mustard
1/2 cup orange juice
2-inch piece fresh gingeroot, peeled
2 tablespoons hot sauce
2 tablespoons soy sauce
1/2 teaspoons crushed hot red pepper flakes
3 tablespoons honey
Description
Best wings ever! Tangy, hot, and smooth.
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
Procedure
Preheat the oven to 400 degrees.
Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is hot, add the oil and then the wings in a single, even layer. Brown the wings for 3 minutes per side.
While the wings are browning, assemble the rest of the ingredients into the sauce. Bring up to a simmer over high heat, then lower the heat, and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce.
After the wings brown, drain off some of the fat and drippings.
Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time.
Remove the wings from the oven. Toss the wings around in the sauce and serve.
Yield
2 servings, 6 wings each
Date
May 29, 2007
Source
2005. Ray, Rachael. 30-Minute Get Real Meals. Clarkson Potter Publishers, New York.
Prep Time
~15 minutes
Cook Time
~35 minutes
Notes
Rachael Ray uses whole wings from the meat case of the supermarket, and adds 1/4 cup chopped fresh cilantro or flat-leaf parsley, and 2 to 3 tablespoons chopped chives after the wings are cooked.
