Recipes

Susie’s amazing Mustard & Maple chicken wings – 2 ways!

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I was stuck in a rut. Whenever I decided to do Chicken Wings I always seemed to revert back to my old faithful Spicy Honey and Ketchap Manis recipe. Life had become pretty boring on the chicken wing front. That was until Susie handed over her recipe for Maple Syrup and Mustard Wings. The first time I read it I have to admit to thinking it was a really strange combination of flavourings but… since she had been kind enough to share – the least I could do was knock some up. Am I glad I did… you betcha! They were abolutely delicious. You may be wondering why you are getting this recipe “2 ways”. Well it’s because Susie has a BBQ and I don’t so you are getting the original BBQ version followed by the oven version. Lucky for you this means you can cook ’em up whatever the weather.

Susie’s BBQ Way

What you need
  • 1 tablespoon of salt
  • 1 teaspoon of cracked black pepper
  • 1/8 teaspoon of cayenne pepper
  • 1.5kg of ckicken wings (discard tips)
  • 1/3 cup of maple syrup
  • 1/4 cup dijon mustard
  • 2 tablespoons of seeded mustard
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of soy sauce
  • Vegetable oil for preparing the BBQ
What you do
  1. Mix the salt, pepper and cayenne in a snap lock bag, add the chicken and massage with hands until evenly coated
  2. Refrigerate at least 30mins and up to two hours.
  3. Mix the maple syrup, dijon mustard, seeded mustard, vinegar and soy sauce in a pyrex or glass bowl and set aside
  4. Heat bbq to a medium heat and when ready use tongs to rub the bbq grate with several layers of paper towels soaked in vegetable oil – This will stop the wings from sticking
  5. Place the wings on the grate in a single layer
  6. Cover the grill and cook, turning over occasionally with tongs for approx 10-15mins until they no longer look raw
  7. Brush all over with the reserved maple-mustard sauce and continue to cook, turning and basting occasionally, until the wings are golden brown. Approx 10-20 mins more
Serve with: Fresh salad

My Oven Way

You will be using the same ingredients of course. Check above. What you do
  1. Mix the salt, pepper and cayenne in a snap lock bag, add the chicken and massage with hands until evenly coated
  2. Refrigerate at least 30mins and up to two hours.
  3. Mix the maple syrup, dijon mustard, seeded mustard, vinegar and soy sauce in a pyrex or glass bowl and set aside
  4. Preheat the oven to 180 degrees
  5. Put the wings into the maple marinade and make sure they are well coated.
  6. Place the wings on baking tray in a single layer
  7. Pop into the oven and cook, turning over occasionally with tongs for approx 10-15mins
  8. Brush all over with the reserved maple-mustard sauce and continue to cook, turning and basteing occasionally, until the wings are golden brown. Approx 10-20 mins more
Serve with: I didn’t get the chance to serve them with anything. They were all gone by the time turned around from getting the plates out. Tip: Make a big batch and keep them in the fridge for snacks.

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