I grew up in Morgantown, West Virginia – a college town where people take their wings very seriously. There is even an annual wing cook-off where all the local wing establishments bring their very best, in the hopes of winning and displaying the title on a sign outside their restaurant for the next year. It’s a big deal.
These wings bake right in your oven and would be great for a game-day treat. The messiest part is eating them, as anyone who chooses to consume chicken wings with a fork and knife was obviously born without a soul. 😉
I like hot wings as much as the next girl, but sometimes wings need a different kind of kick. That’s why I like this recipe so much – that, and it’s relatively quick and very easy to make.
Sweet n Sassy Chicken Wings
12 chicken wings
1/3 cup spicy brown mustard
1/4 cup honey
2 tablespoons fresh grated ginger
2 tablespoons high-heat-tolerant oil/fat of your choice
In a large plastic zip-top bag, combine mustard, honey, oil, and ginger. With good quality kitchen scissors, snip off and discard wing tips, and separate remaining wing portions at the joints. Place chicken pieces in zip-top bag with marinade, working to coat all pieces evenly, and allow to marinate for about 15 minutes.
Preheat oven to 425 degrees. Arrange chicken pieces (with generous amout of marinade) in a single layer on a baking sheet. Bake for 20 minutes, turn over with tongs, and bake for another 8 minutes.
Remove from the oven and enjoy!