Best Honey Mustard And Rosemary Chicken Wings Recipes

HONEY-MUSTARD CHICKEN WINGS

Honey-Mustard Chicken Wings image

For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories Appetizers

Time 1h15m

Yield about 3 dozen

Number Of Ingredients 6

Ingredients

4 pounds chicken wings
1/2 cup spicy brown mustard
1/2 cup honey
1/4 cup butter, cubed
2 tablespoons lemon juice
1/4 teaspoon ground turmeric

Steps:

Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.

Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 9g protein.

HONEY ROSEMARY CHICKEN

Honey Rosemary Chicken image

I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. -Elsie Barton of Hoover, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 200 calories, Fat 6g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 462mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

HONEY GARLIC CHICKEN WITH ROSEMARY

Honey Garlic Chicken with Rosemary image

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

HONEY MUSTARD ROSEMARY CHICKEN

Honey Mustard Rosemary Chicken image

found this recipe online; wanted to save it on Food.com for future dinner ideas. Chicken thighs are a staple at my house, and we're currently in a rut when in comes to preparation.

Provided by Iva Lou J.

Categories Lunch/Snacks

Time 16h

Yield 5 chicken thighs, 2-3 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 bone in skin on chicken thighs
2 cups baby potatoes, halved. Any variety
1 tablespoon olive oil
1 tablespoon dried rosemary and salt & pepper for potato seasoning (to taste)
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
4 tablespoons honey
2 -3 tablespoons chicken stock or 2 -3 tablespoons broth
3 -4 sprigs fresh rosemary, with a few extra for a garnish
1 tablespoon olive oil
1 tablespoon whole grain mustard

Steps:

Preheat oven to 400.
Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
Remove chicken from skillet and set aside.
Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
Remove from oven, garnish with rosemary sprigs and serve.