Creole Mustard Honey Wings (Print Version)
Crisp baked wings tossed in a warm Creole mustard honey glaze with Cajun seasoning, hot sauce, butter, and a little Worcestershire.
# Ingredients:
For the wings
01 -
3 lb (1.36 kg) split chicken wings, drumettes and flats
02 -
1 tablespoon aluminum-free baking powder
03 -
1 tablespoon Cajun seasoning
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon black pepper
06 -
1/4 teaspoon cayenne pepper, optional
07 -
Cooking spray or neutral oil, for the racks
For the Creole mustard honey glaze
08 -
1/3 cup (80 ml) Creole mustard
09 -
1/4 cup (85 g) honey
10 -
2 tablespoons (28 g) unsalted butter
11 -
2 teaspoons hot sauce
12 -
2 teaspoons Worcestershire sauce
13 -
1 teaspoon apple cider vinegar
14 -
1/2 teaspoon Cajun seasoning
15 -
2 tablespoons thinly sliced green onions, for serving
16 -
Lemon wedges, for serving
# Instructions:
01 -
Position racks in the upper and lower thirds of the oven and heat to 450°F. Line 2 rimmed sheet pans with foil, set wire racks on top, and grease the racks well.
02 -
Pat the wings very dry. Toss them with baking powder, Cajun seasoning, garlic powder, black pepper, and cayenne until evenly coated.
03 -
Arrange the wings skin side up on the racks with space between each piece. Bake for 25 minutes, until the tops look dry and lightly browned.
04 -
Turn the wings, rotate the pans, and bake for 15-18 minutes more, until deeply golden and the thickest pieces reach at least 165°F.
05 -
While the wings bake, combine Creole mustard, honey, butter, hot sauce, Worcestershire sauce, vinegar, and Cajun seasoning in a small saucepan. Warm over medium-low heat, whisking until the butter melts and the sauce is smooth.
06 -
Transfer the hot wings to a large bowl and toss with the warm glaze. Return them to the racks and brush with any glaze left in the bowl.
07 -
Bake for 6-8 minutes more, until the glaze is sticky and browned at the edges. Rest 5 minutes, then sprinkle with green onions and serve with lemon wedges.
# Notes:
01 -
Best served hot, shortly after the final glaze bake.
02 -
For milder wings, omit the cayenne and use a low-heat hot sauce.
03 -
Refrigerate leftovers in an airtight container for up to 3 days.