Introduction
Buffalo honey mustard chicken wings are a delicious and flavorful twist on the classic buffalo wings. These wings are coated in a tangy and sweet honey mustard sauce that perfectly complements the spicy buffalo flavor. Whether you’re hosting a game day party or simply craving a tasty snack, these wings are sure to be a hit!
Ingredients
To make buffalo honey mustard chicken wings, you will need the following ingredients:
– Chicken wings (about 2 pounds)
– All-purpose flour (1 cup)
– Salt (1 teaspoon)
– Black pepper (1/2 teaspoon)
– Paprika (1/2 teaspoon)
– Garlic powder (1/2 teaspoon)
– Onion powder (1/2 teaspoon)
– Cayenne pepper (1/2 teaspoon)
– Butter (1/4 cup, melted)
– Hot sauce (1/4 cup)
– Honey (2 tablespoons)
– Dijon mustard (2 tablespoons)
– Worcestershire sauce (1 tablespoon)
Steps
Follow these steps to make buffalo honey mustard chicken wings:
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Coat each chicken wing in the flour mixture, shaking off any excess. Place the coated wings on the prepared baking sheet.
4. Bake the wings in the preheated oven for 45-50 minutes, or until they are crispy and cooked through.
5. While the wings are baking, prepare the sauce. In a small saucepan, melt the butter over low heat. Stir in the hot sauce, honey, Dijon mustard, and Worcestershire sauce until well combined.
6. Remove the wings from the oven and transfer them to a large bowl. Pour the sauce over the wings and toss until they are evenly coated.
7. Return the wings to the baking sheet and bake for an additional 5-10 minutes, or until the sauce is sticky and caramelized.
8. Serve the buffalo honey mustard chicken wings hot with your favorite dipping sauce and enjoy!
Variations
There are many variations you can try to customize your buffalo honey mustard chicken wings:
– For extra heat, add more cayenne pepper or use a spicier hot sauce.
– If you prefer a milder flavor, reduce the amount of hot sauce or replace it with a mild barbecue sauce.
– Experiment with different types of mustard, such as whole grain mustard or spicy brown mustard, to add unique flavors.
– Add a sprinkle of chopped fresh herbs, such as parsley or cilantro, for a pop of freshness.
Tips
Follow these tips for the best buffalo honey mustard chicken wings:
– For extra crispy wings, you can broil them for a few minutes after they are coated with the sauce.
– Make sure to coat the wings in the flour mixture evenly to ensure a crispy coating.
– If you prefer boneless wings, you can use chicken breast strips instead of chicken wings.
– Serve the wings with celery sticks and your favorite dipping sauce, such as ranch or blue cheese dressing.
Conclusion
Buffalo honey mustard chicken wings are a delicious and flavorful twist on the classic buffalo wings. The combination of tangy honey mustard and spicy buffalo sauce creates a perfect balance of flavors. Whether you’re hosting a party or simply looking for a tasty snack, these wings are sure to be a crowd pleaser. Give this recipe a try and enjoy the finger-licking goodness!
FAQs
Q: Can I make the wings ahead of time?
A: While it’s best to serve the wings immediately after baking, you can make them ahead of time and reheat them in the oven before serving. This will help retain their crispy texture.
Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken breast strips instead of chicken wings for a boneless version of the buffalo honey mustard chicken.
Q: How can I make the wings less spicy?
A: To make the wings less spicy, you can reduce the amount of cayenne pepper and hot sauce in the recipe. You can also replace the hot sauce with a milder sauce of your choice.
Q: Can I freeze the wings?
A: Yes, you can freeze the wings after they are baked and cooled. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, simply bake them in the oven until heated through.
