Honey Mustard Chicken Wingettes
Honey, chicken and mustard are clearly a trio who have come to know each other well over the years. Maybe your first memory of the three is chicken fingers dipped in honey mustard sauce. Or a salad with chicken and honey mustard dressing? There are no chicken tenders in this recipe, but you could easily use sliced breast meat, thighs or drumsticks. What you see above are wings. Little chicken wings! They are just perfect for a party of 20 or just for yourself. Who else received a sample of the Vineyard Pantry Blue Cheese Dijon Mustard? If you haven’t used it yet, find a way to squeeze it in! If you have given it a try, let us know what you did with it.
Total Steps
3
Ingredients
11
Tools Needed
4
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http://motherrimmy.com/wordpress/?p=4103Ingredients
- 2 tablespoons Dijon mustard (Vineyard Pantry Blue Cheese Dijon Mustard)
- 3 tablespoons grapeseed oil
- 1/4 teaspoon Tabasco sauce
- 1 1/2 tablespoons honey
- 1/2 tablespoons dried chopped onion
- 3 cloves garlic, minced
- 2 tablespoons poultry seasoning
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon kosher salt
- 1 1/4 pounds chicken wing parts
Instructions
Step 1
In a medium bowl or dish, whisk together the mustard, grapeseed oil, Tabasco, honey, onion, and garlic until smooth. Set aside.
Step 2
Season the chicken with the poultry seasoning, paprika, cayenne pepper, and salt. Add the seasoned chicken to the honey mustard marinade and toss well to coat.
Step 3
Preheat oven to 375 degrees F. Place the chicken in a small baking dish and bake for 35-40 minutes or until browned. Turn chicken at least once during baking to brown both sides.