Hot Honey Mustard Wings {and a Grill Giveaway!!!}
Hot Honey Mustard Wings {and a Grill Giveaway!!!} is a gluten free and ketogenic recipe with 8 servings. This main course has 510 calories, 27g of protein, and 41g of fat per serving. For 74 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of butter, paprika, chicken drumettes, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Sugar Dish Me has 1187 fans. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Similar recipes include Nacho Hot Dogs | Grill Giveaway, Fry Grill Honey Mustard Dressing, and Hot Wings (and a cookbook giveaway!).
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons melted butter
2 cups buttermilk
4½ - 5 pounds chicken wingettes and drumettes, tips of the wings trimmed off
2 tablespoons honey
oil for the grill
2 teaspoons paprika
1 tablespoon rice wine vinegar
Equipment:
measuring cup
whisk
bowl
grill
Cooking instruction summary:
Place the chicken pieces in a large bowl. In a liquid measuring cup, whisk together the buttermilk, honey, and paprika. Pour the mixture over the chicken, cover and refrigerate for at least an hour (mine soaked for about 5 hours) but no more than 12 hours.Heat your grill to 425°F. Carefully rub oil onto the grill grates (don't drip!!!).Place the chicken on the grill, leaving enough space between the pieces to turn. You want to get a nice charred grill mark on each side (this will crisp the skin).Reduce the heat to about 375°F, cover, and continue to cook for about 25 minutes, or until the internal temperature of the wings has reached 160° - 165°F.Combine the mustard, honey, melted butter, and rice wine vinegar. Toss the wings in the sauce to coat. Serve hot.
Step by step:
1. Place the chicken pieces in a large bowl. In a liquid measuring cup, whisk together the buttermilk, honey, and paprika.
2. Pour the mixture over the chicken, cover and refrigerate for at least an hour (mine soaked for about 5 hours) but no more than 12 hours.
3. Heat your grill to 425°F. Carefully rub oil onto the grill grates (don't drip!!!).
4. Place the chicken on the grill, leaving enough space between the pieces to turn. You want to get a nice charred grill mark on each side (this will crisp the skin).Reduce the heat to about 375°F, cover, and continue to cook for about 25 minutes, or until the internal temperature of the wings has reached 160° - 165°F.
5. Combine the mustard, honey, melted butter, and rice wine vinegar. Toss the wings in the sauce to coat.
6. Serve hot.
Nutrition Information:
covered percent of daily need
