WING ESSENTIALS: CHICKEN WINGS WITH MUSTARD SAUCE

Wing Essentials: Chicken Wings with Mustard Sauce image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 16

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PLAN/PURCHASE
THE SAUCE
1/2 cup(s) yellow mustard
1/4 cup(s) brown mustard, i prefer grey poupon
1/2 cup(s) fresh clover honey
1/4 cup(s) apple cider vinegar
1 tablespoon(s) tomato paste
1 tablespoon(s) coconut sugar
1 teaspoon(s) worcestershire
1 teaspoon(s) hot sauce, or to taste
THE WINGS
12 - chicken wings
2 tablespoon(s) paprika, sweet or hot, your choice
1 tablespoon(s) coconut sugar
1 teaspoon(s) kosher salt, or to taste
1 pinch(es) cayenne pepper, or to taste

Steps:

PREP/PREPARE
THE SAUCE
Gather your Ingredients (mise en place).
Add all the ingredients for the mustard sauce into a small saucepan over medium-low heat.
Stir the mixture until you see the first bubbles appear, and then remove from the heat.
Allow to cool down on the countertop.
Seal in a non-reactive container, and place into the fridge until ready to use.
Chef's Tip: If you can manage to wait 24 hours; please do. The flavor of the sauce really does taste better on the second day.
THE WINGS
Gather your ingredients (mise en place).
Add the paprika, salt, and cayenne to a bowl, or Ziploc bag.
Add the wings and toss until completely coated.
Place into the fridge for a minimum of 1 hour.
Set a rack in the middle position, and preheat the oven to 400f (205c).
Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
Bake for 20 minutes.
Increase the heat to 425 (220c), flip the wings over, and bake an additional 20 minutes.
Chef's Note: During this second baking, keep a close eye on the wings. We want them a lovely golden brown, not black.
PLATE/PRESENT
Place the wings on a serving plate with the mustard dipping sauce, and stand back. Enjoy.
Keep the faith, and keep cooking.