Wednesday, January 21, 2009

Some Sweet and Hot Mustard-Glazed Chicken Wings for a Buffalo-Free Super Bowl

We know the game will be Buffalo-free, but if your as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this video recipe's for you.

The simple technique is the same as any oven-fried chicken wings, but the hot, sweet, mustardy glaze is a very welcomed change of pace from Frank, and his ubiquitous hot sauce.


Not that you should be thinking of your waistline at a super bowl party, but this recipe also avoids the stick of melted butter found in the Anchor B
ar's classic recipe. The secret here is not one, but two kinds of mustard.

That's right, I hope you're sitting down - I use Dijon and yellow mustard in the same recipe - now that's a true culinary rebel. I can't think of a more unusual combination since, um…Buffalo chicken wings and blue cheese dressing. Enjoy!



Ingredients:
2 pounds wings, separated into 2 pieces each
2 tbsp Dijon
2 tbsp yellow mustard
3 tbsp honey
2 tsp cider vinegar
salt and fresh ground black pepper to taste
1 tsp hot sauce, or to taste


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54 comments:

Minchef's Blog said...

those wings are DELISIUS!!

perfect for thesuper bowl

thaxs chef


and wit the corn meal, can i use the ground bread? i think what the ground breaqd is great for no-stick.
did you think so?

Chef John said...

not sure, may burn.

Kiki said...

Hello chef, is Yellow Mustard your generic American the-stuff-you-put-on-hot-dogs mustard? Or is it a particular type of mustard? Thanks!

Chef John said...

yes, basic hot dog mustard

Anonymous said...

by the looks of that green cap.. of the hot sauce.. i'd say thats THE ROOSTER HOTSAUCE amirite.. sriracha or something haha anyways great vid mr.john.. i hate mustard though D:

Minchef's Blog said...

:( SO I have to use the corn flour, and chef sorry for asking to much :p

Chris Andrew said...

Reminds me of Quaker Steak and Lube in Pennsylvania, best wings ever. I'm definitely giving these a whirl. First time viewer of your videos - love how they're short and too the point!

Chef John said...

it was the rooster! and you hate mustard? try this and then tell me you dont like mustard.

Anonymous said...

Heh, i just might too bad i dont have any mustard laying around I definitely got that rooster sauce though :p

pez said...

thanx chef.
it's nice to know that even if your a lil bit sick you're still goin the extra to give us good guides on making good food. :)

Anonymous said...

Hey chef , would this sauce work with Clifton Springs wing method..you know with the flour and shorting spray on top.

Chef John said...

sure, if you like wings with more of a coating that will work. This was just a simple/quick method.

duodishes said...

Mmmmm nothing that honey and mustard can't make better. Yum!

Birder said...

What a great looking glaze that's also easy. I think I may try this with tofu (please don't hate me).
Thanks once again, Chef!

Jairus said...

toss and wait...and toss wow genius! looks lipsmacking

Anonymous said...

I'll do your mustard phobia one better - I don't know that I have ever bought a bottle of ketchup for my own home.

Mo said...

Those look amazing, I'm so hungry now!

I'll have to try the tip about tossing them again. Usually I coat with sauce and then pop them back in the oven to get even crunchier.. which the honey might do, in this recipe

Hua said...

I tried this today, was really great!! It's so easy without all the sauce brushing and rebrushing :)

HoneyB said...

I'm bookmarking your recipe - I think I will make these soon! They look and sound like something I would LOVE! Although, I love the Buffalo Hot wings also...

Anonymous said...

So is it safe to say that a 1/4 cup of "any wing sauce" per pound would work?

Chef John said...

yes i would.

Panda said...

Chef John, what is the reason you prefer baking the wings over deep frying?

Chef John said...

I have an oven, but not a deep-fryer. And even if I did the oven is 14 times less messy.

Birder said...

And much healthier comparatively!

Laura said...

Hey Chef! I love the recipe but I can't eat honey (allergy!!!!) Is there anything I can substitute for the honey? Thanks!

Chef John said...

you can use a light brown sugar

Anonymous said...

Two winners: Steelers and Chef John's Sweet and Hot Mustard-Glazed Chicken Wings...did them in the "Clifton Springs"method...one word YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!

JadedOne said...

I also made these for Superbowl and peeps were in LOVE with them except for my picky-not-a-lover-of-honey-mustard husband. I thought they were a fantastic balance of sweet, tangy, mustardy & spicy. Thanks for posting this recipe :D Now I have another snacky appetizery recipe under my belt!

Carlos said...

Chef, was wondering if instead of the oil spray over the foil a non-spray oil can be used? I know if I rub olive oil on the pan/foil it will blacken and burn :-( Maybe a mixture of olive with a different oil, like sunflower to raise the burn temp? (that's what I have on hand).

Thanks!

Chef John said...

u can use any oil. Olive oil won't burn, but you don't want the flavor of OO for this recipe. Also the spray is much easier for coating the top, verses drizzling.

Robin said...

I made these on Super Bowl sunday and they were excellent. Real easy too. Thanks for the recipe

maitino said...

Sorry to ask. Am new to this site. Crazy for the way you do yo things chef. Do u have transcript for this like u do on about.com?

Chef John said...

not yet, but we are getting close. We will probably start charging a very small fee for access to these to support the site. Thanks!

maitino said...

Even after watching other people do wat they do, I must say your way of doing things is just different! So how about you doing buffalo wings? For us? Pretty pleaaase!

Anonymous said...

Hi! Im planning to sell chicken wing in a small cart inside the mall, do you have any suggestion on how to make it not so messy when eating, I was thinking maybe people would hesitate to buy since they can't eat it on the go, thks

Living in My Precious Memories said...

hi chef, may i use dijon mustard instead? can it substitute for dijon and mustard? umm i cant seem to find cider vinegar here in holland, any subs? tq.!

Chef John said...

yes, dijon works, and also, you can really use any vinegar. Even rice vinegar which has a little sweetness that's nice with the mustard.

Ken said...

Tried this recipe tonight and it was fabulous! Made one batch using rooster sauce and the other with BJ's high-tech hot sauce (Houston).

Oh wee, this was good! Almost reminded me of eating Muckdonald's chicken nuggets in their hot mustard sauce. *drool*

Des said...

The sauce is great but the wings ended up too dry.

Next time I'll lower the degree or time. Thanks.

Chef John said...

cooking time will vary based on exact wing size, but don't lower the temp, just don't cook as long.

Anonymous said...

I really loved this wing sauce! What's good base for sauce, for people who want to experiment? Which ingredients should every wing sauce start with?

Anonymous said...

Can't thank you enough for this recipe! Don't like frying wings, but baking them always seemed to leave them a bit "soggy." I was hesitant at first because 40 minutes for the wings seemed too long at that temperature, but this is absolutely perfect! Thank you again!

Anonymous said...

Hi Chef John

It seem like Dijon mustard is not available here in Thailand should i double 2 tbsp yellow mustard to 4 tbsp? thank you

Chef John said...

That's odd since it's a French ingredient! are you sure? No don't double. Use the same.

philogaia said...

I made a half batch of these today for lunch and while they tasted good they tasted like there was peanut butter in the sauce. My taste buds must be wonky. As the wings cooled the nutty taste got more pronounced.

Anonymous said...

I need a honey chicken for Rosh Hashana (honey is symbolic for a sweet new year). Can I put the sauce on raw chicken quarters and bake it or will it burn? Thanks, Love your videos.

Chef John said...

Should be fine, but maybe brush on for last half of cooking time to be safe. Enjoy!

Melz said...

"Here try one,have a wing"
ahahah I love you Chef John!
sincerely Demelza <3

Brewer50014 said...

Made these tonight along side some Panda Wings and traditional Frank' wings. I added a bit of horseradish to kick up the heat and it was over the top. Awesome! Thanks again Chef John for a supper recipe.

Brewer50014 said...

Made these tonight, Chef's oven fried method, with the addition of 2 tsp of horseradish to the mix. Turned out great. My favorite still are the Panda Wings. We will try the garlic ginger wings next. Thanks Chef John, your recipes never disappoint.

Cheuk Yin Chan said...

Hi Chef, what is the red one you put in after the salt? Sorry for my English is not good because I come from Hong Kong.

Chef John said...

only red ingredient is the red pepper sauce.

Rebeccar2044 said...

I've seen you post many chicken wing recipes...but using different methods each time.

What do you think gives you the result most like frying (crispy)?

I've seen you parpoil, dredge, and throw the wings straight in a hot oven.

Thanks!

Chef John said...

Hard to say, since once you put glaze you lose any crispness. The standard buffalo oven method is probably closest.