Grilled Maple-Mustard Chicken Wings Recipe
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These slightly sweet and spicy chicken wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers.
Game plan: To prep for tailgating, season the chicken with salt, pepper, and cayenne and make the glaze before you head to the stadium.
This dish was featured as part of our Tailgating Recipes photo gallery.
INGREDIENTS
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon cider vinegar
- 2 teaspoons soy sauce
- Vegetable oil, for oiling the grill
INSTRUCTIONS
- Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
- Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.
Made this exact recipe over the weekend for a pool party and they were a huge hit. Highly recommended. I had expected them to be spicier, but I may have begged off a bit on the cayenne.
Next time, I'm adding a 1/2 Tbsp of sriracha hot sauce (rooster sauce) for kick.
made this last night on the hibachi. Delicious recipe!
Great!!!!!I'm just glad I'm not a chicken
To ensure wings are crispy when oven baked I follow Alton Brown's method. Steam the wings first on the stove top. Remove to a cookie sheet in a single layer and dry with a paper towel. Put in fridge for 2 hours or until wings are dry and the skin is firm. Then bake as above in the oven. You can find the full recipe and technique used online.
I never would have thought of the flavor combo on wings but reading it I want to try it.
somervilleoldtimer-
You can broil the wings without the sauce like we do in our Easy Buffalo Wings recipe (http://www.chow.com/recipes/28068-eas...), then toss with the maple-mustard sauce after they are cooked. Let us know how they turn out!
Christine Gallary, CHOW Test Kitchen
Sounds great, but I've never managed to grill anything. Can you tell me how to do it in the oven? thanks.