|
|
Hot and spicy mustard wings
with an Asian flair.
Spicy
Dijon Mustard Wings
- 3 pounds chicken wings
- 1/2 cup Dijon mustard
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger,
finely minced
- 4 large garlic cloves,
finely minced
- 1/2 to 1 teaspoon ground
cayenne pepper
- Rinse chicken wings and
pat dry well. With a sharp knife separate the drumettes from the wing tips at the joint.
- Mix remaining ingredients
in a large non-aluminum bowl. Add prepared wings; stir to coat well. Cover and allow to marinate for 4 hours at room
temperature, or overnight in
the refrigerator.
- Preheat oven to 450°F (230°C).
- Line a baking sheet with
aluminum foil and arrange
the wings on it. Brush wings with additional marinade. Roast
for about 40 minutes,
turning once, until the wings are cooked and crispy brown
at the edges.
- Serve hot or cold as an
appetizer or as an entree.
Makes 6 servings.
loading
|
|
|
