There is not too much meat in the chicken wings. Despite this, they are loved by many gourmets. If the wings are properly marinated and successfully fried, they turn into a delicacy. Tender meat covered with a crispy crust, very few people can leave indifferent. True connoisseurs of this dish often prefer to make chicken wings in honey-mustard sauce. Marinated in this piquant composition, they not only become covered with rosy glaze, but also acquire a unique taste.
Cooking Features
Chicken wings are not among the inaccessible products, and even an inexperienced cook will be able to fry them tasty. It is enough to know a few subtleties and follow the recommendations accompanying the selected recipe.
- The quality of the used ingredients plays a decisive role in the taste of the finished dish. Chicken wings should be fresh, unspoiled. If they are slippery and exude an unpleasant smell, you should not get them. No marinade in the world can transform stale meat into a delicious meal.
- Frozen wings are not good for frying, as they often turn out to be dry. Preference is better to give fresh or chilled. If you still use the thawed product, let it thaw in a cool place, avoiding a sharp temperature drop.
- Experts advise against taking wings that are too large, larger than 10 centimeters, as they may be harmful to the body.
- Before frying, chicken wings need some time to hold in the marinade. The marinating period may depend on the specific recipe, usually from 4 to 6 hours. Some housewives leave wings in sauce for the night.
- Do not exceed the recommended cooking time for the wings, otherwise they will be dry. When frying in a pan, they need to be turned over often, so as not to burn. In the oven or the slow cooker, bake them better by placing them in a culinary sleeve or wrapped in foil. In this case, shortly before the readiness of the wings need to be freed from the foil or film, so that they are better browned.
Chicken wings in honey-mustard sauce can be served as a separate dish, a side dish is not required. If you want them all the same to add something, fit potatoes, rice, vegetable salad.
Chicken wings in honey and mustard dressing
Composition:
- chicken wings - 0, 6 kg;
- grain mustard (white) - 50 g;
- honey - 40 ml;
- lemon - 0, 5 pcs .;
- soy sauce - 80 ml;
- spices - to taste.
Method of preparation:
- Wash chicken wings well under running water, dry with a napkin.
- Squeeze the juice out of half a lemon. Make it better with a citrus juicer to maximize the juice yield.
- Honey melt. Convenient to do it in the microwave.
- In a bowl, mix lemon juice, liquid honey and soy sauce.
- Add grain mustard and spices to taste. Stir.
- Immerse the chicken wings in the marinade, mix so that the sauce covers them from all sides.
- Set at 6 o'clock in a cool place.
- Put the wings in a baking sleeve. Having fixed it on the one hand, pour in the remaining marinade, fix on the other side.
- Place the sleeve with the wings on a baking sheet or in a mold. Pierce the film with toothpicks in several places. Holes are needed to allow steam to escape, otherwise the sleeve may burst.
- Heat the oven to 180 degrees and put a baking sheet in it. After 15 minutes, tear off the sleeve and cook the wings for another 10 minutes.
It is better to serve the wings hot with greens and vegetables. Green beans and green peas are well combined with them.
Chicken wings in a spicy honey-mustard sauce, fried in a pan
Composition:
- chicken wings - 0, 7 kg;
- table mustard - 80 ml;
- honey - 60 ml;
- hot peppers - 50 g;
- garlic - 3 cloves;
- vegetable oil - as required;
- salt - to taste.
Method of preparation:
- Prepare the chicken wings by rinsing and towel-drying.
- Finely chop the garlic with a knife.
- Wash the pepper, remove the seeds from it. Cut the flesh into very small pieces.
- Melt the honey, mix with mustard. Add some salt. The sauce needs to be stirred well so that it is uniform.
- Heat oil in a pan. Put the wings in it and brown them on medium heat.
- Put the wings on a plate. Put garlic and pepper in a frying pan. Fry them for 2-3 minutes, stirring.
- Return the wings to the pan, fry them for 5 minutes, sometimes turning over, together with garlic and pepper.
- Grease the wings with sauce. Turn down the heat. Stew the wings in the sauce for 10-15 minutes.
This dish will appeal to lovers of savory snacks. If desired, chicken wings can be supplemented with stewed or fried vegetables. They combine well with rice and potatoes.
Crispy Wings in Honey Mustard Sauce
Composition:
- chicken wings - 1 kg;
- honey - 100 ml;
- mustard powder - 50 g;
- garlic - 3 cloves;
- salt, pepper - to taste;
- vegetable oil - as required.
Method of preparation:
- Skip the garlic through the press.
- Mustard mustard with a small amount of vegetable oil.
- Melt the honey to a liquid state.
- Combine honey, mustard and garlic, add salt and spices to taste, mix.
- Cover the resulting marinade with chicken wings washed and towel-dried. Put in a pan and put on the cold for 5-6 hours.
- Grease a baking sheet and place the pickled wings on it.
- Cover with foil and place in an oven heated to 180 degrees.
- After 15 minutes, remove the foil, add the temperature to 20-40 degrees and cook another 10-15 minutes, until the wings are covered with a crisp.
Chicken wings roasted in the oven according to this recipe are not only crispy, but also fragrant. They can be served as a snack to a foamy drink or just to eat.
Chicken wings in honey-mustard sauce in a slow cooker
Composition:
- chicken wings - 1 kg;
- honey - 60 ml;
- table mustard - 60 ml;
- soy sauce - 40 ml;
- lemon juice - 20 ml;
- garlic - 2 cloves;
- curry - 5 g;
- vegetable oil - 40 ml;
- salt, pepper - to taste.
Method of preparation:
- Rinse the chicken wings, pat dry.
- In a bowl, mix lemon juice, soy sauce, honey melted to a liquid state.
- Chop garlic with a hand press and mix with mustard.
- Pour the mustard in liquid mixture, beat with a whisk to obtain a homogeneous consistency. Add a spoonful of vegetable oil, mix again.
- Marinate the wings in the sauce, leave in the fridge overnight. If this is not possible, keep the wings in the marinade at least 2 hours.
- Lubricate the multicooker bowl with the remaining oil, put the pickled wings in it.
- Lower the cap. Select the Baking program. Run it by setting the timer to 40 minutes.
If you want the wings to be more tender and soft, before turning on the unit, fill them with marinade remaining in the bowl. In this case it is necessary to cook them in the “Quenching” mode. Cooking time will be the same.
Chicken wings in honey and Dijon mustard sauce
Composition:
- chicken wings - 1 kg;
- honey - 60 ml;
- Dijon mustard - 20 ml;
- vegetable oil - 40 ml;
- tkemali - 20 ml;
- garlic - 4 cloves;
- salt, hop-suneli - to taste.
Method of preparation:
- Combine honey melted to a liquid state with mustard and tkemali. Mix thoroughly.
- Add garlic, salt, and hops-suneli passed through the press. Stir once more.
- Pour in the oil and mix again.
- Dip the prepared chicken wings with the sauce. Leave to marinate for 4-8 hours.
- Fold the wings into the cooking sleeve, fasten its edges with clamps. Make a few punctures in the film to release steam. Put on a baking sheet.
- Place the baking tray in the oven heated to 200 degrees and bake the wings for 30-40 minutes, depending on their size.
- 15 minutes before the food is ready, cut the package so that the wings are roasted and appetizing.
By the same principle, you can fry chicken wings in foil. Tkemali in this recipe can be replaced with ketchup. The taste of the finished dish in this case will be slightly different, but no less pleasant.
Chicken wings in honey-mustard sauce with orange
Composition:
- chicken wings - 1 kg;
- honey - 60 ml;
- table mustard - 60 ml;
- garlic - 2 cloves;
- lemon - 1 pc .;
- orange - 0, 2 kg;
- salt, pepper - to taste;
- vegetable oil - as required.
Method of preparation:
- Prepare the wings by washing and drying them.
- Crush the garlic.
- Wash fruit, blot with a napkin, squeeze juice from them. With orange rub the zest.
- Melt the honey so that it acquires a liquid consistency.
- Mix citrus juice with mustard and honey.
- Add the zest, garlic, pepper and salt. Whisk the sauce with a whisk.
- Marinate the wings in the resulting liquid. Keep them in the marinade for at least 3 hours.
- Heat the oil in a frying pan.
- Fry the chicken wings. First, they are browned over medium heat, then brought to readiness on a slow. In the process they need to be turned over more often in order not to stick to the pan.
Wings made according to this recipe have an unusual taste and seductive aroma. Having tried them at least once, you will begin to make this dish often.
Chicken wings in honey mustard sauce can be tender or crispy - it all depends on the recipe you choose. With the preparation of dishes and cope beginner hostess. It is important to provide time for marinating the wings, otherwise they may not be as tasty as you would expect.
