I don’t know about you guys, but I always go on kicks where I crave nothing but chicken wings. However, half of the time that I order wings, I’m not satisfied. Ordering wings at restaurants is always a risk for me because they’re either too soggy, not crispy enough, not cooked enough (not a fan of juicy wings), or they just don’t have much flavor. The other day I went on one of those kicks where I was craving wings so I decided to get everything to make traditional buffalo wings. Well… once I got home, I decided not to cook buffalo wings. I wanted to come up with a flavor that I never see offered at wing places. I came up with idea to make a home-made honey mustard sauce and dredge the wings in the sauce. This recipe (believe it or not) took me a few trial runs. In the end, I decided that I wanted to add in an herb to kick the flavor up a notch. I’ve always loved the taste of rosemary paired with mustard —- so, that is what I went with!
- 20 chicken wings (I used separated party wings)
- 1 1/2 teaspoons of garlic powder
- 1 tablespoon of Lawry’s Season Salt
- 1 1/2 whole sprigs of fresh rosemary
- 3 1/2 cups of canola oil for frying
- 3 tablespoons of honey
- 2 tablespoons of whole grain mustard
- 2 tablespoons of dijon mustard
- 1 1/2 tablespoons of olive oil
- In a large mixing bowl, add in raw chicken, garlic powder, lawry’s seasoning and rosemary. Mix well and cover. Marinate in the refrigerator overnight.
Next day: In a large pan or pot, pour in canola oil. Heat the oil on medium to 350
- In a small mixing bowl, whisk whole grain mustard, dijon mustard, honey and olive oil together.
- Once oil is hot, carefully add in chicken wings (use tongs). Add in about 8-10 wings at a time — do not over crowd the pan.
- Be sure to monitor the heat of the oil and make sure its at 350°F at all times. If the oil seems to be too hot, turn heat down to bring the temperature back down.
- Cook wings for about 10-12 minutes. Be sure to flip the wings a few times and make sure they are browed well. Wings are done once the internal temperature is 165°F.
- Remove wings from the oil onto a plate lined with paper towel. (This will suck up all the excess oil.)
- Lightly toss wing into the sauce and serve.
Looking for a stronger rosemary flavor? Mince fresh rosemary and sprinkle on top of the wings!
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