Thursday 31 January 2013


If I eat any more chicken wings I will probably take off in flight. My children love them so much that I do not know how to wean them from it. Some people, a few, do not like wings but I know that a LOT do. Some of the most popular posts on this blog are chicken wings.

There was a time when chicken wings were so cheap because nobody wanted to eat them as they were fussy to eat. When the restaurants introduced them as a finger food, capitalizing on the fussiness of eating them as the plus factor, they became prized commodities.

I'm sure no one will deny that they are one of the tastiest if not the tastiest part of the chicken. It is the fact that they are bone-in and have a high skin to meat ratio that makes them flavour packed.

My favorite way of cooking wings is baking them. A glaze at the end increases their sticky appeal. This time, I used a honey mustard glaze. Not just an old been there honey mustard but a mix of English and wholegrain mustards, chilli, paprika and garlic. All of those combine to give a different sense of heat, not just a sear but a warm, lingering but gentle heat from the mustard and chilli. It has just joined my list of favourite wings. 


1 kg. of chicken wings
1 1/2 tsps. salt
1/4 tsp. ground black pepper
juice of half a lemon
1 tbsp. oil
3 tbsps. corn flour
1 1/2 tsps. crushed garlic
2 tsps. of English mustard
1 tbsp. wholegrain mustard
1 tsp. paprika
1/4 tsp. chilli powder
2 tsps. light soy sauce
rind of a lemon
3 tbsps. honey
sour cream or plain Greek yoghurt to serve


Preheat the oven to 375° F/ 190° C.

Cut the tips off the chicken wings. 

Season the wings with 2 tsps. of salt, the ground black pepper and the lemon juice. Mix well, add the oil and mix again. Add the corn flour and give it a final mix.

Line a baking sheet with a non stick liner. Arrange the wings on a single layer and bake for 40-50 minutes turning at half time. The wings should be fully cooked and golden brown after this stage.

While the wings are in the oven, mix the garlic, the two kinds of mustard, paprika, chilli powder, soy sauce, lemon rind and honey in a mixing bowl. 

When the wings are done, put them in this bowl and mix very well until all the chicken pieces are well coated with the mixture. Arrange them on the same baking tray, drizzle the remaining glaze in the bowl over them and return to the oven. Cook for a further 5-10 minutes just to set the glaze. Serve hot with sour cream or plain Greek yoghurt.

Featured in Boston Magazine's 10 Healthy Chicken Wing Recipes.

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