Chicken wings in honey-mustard sauce, baked in the oven
3 servings
60 minutes
Honey-mustard chicken wings are a true delight for lovers of bold flavors and appetizing dishes from Chinese cuisine. This recipe combines tender chicken meat with the rich caramel aroma of honey, the spicy sharpness of mustard, and the depth of soy sauce. Ketchup adds a light tomato tang that balances the sweetness of honey. Initially, such dishes were popular in Chinese street food, where chefs aimed to create a harmony of flavors in every bite. Baking in the oven makes the wings crispy on the outside and juicy on the inside, allowing the sauce to penetrate the meat. They are perfect as an appetizer or main dish and pair well with fresh vegetables and rice.
1
Cut each wing into 3 parts at the joints. The 'fingers' can be discarded, but they usually have favorites on them.
- Chicken wings: 1000 g
2
Mix the remaining ingredients in a bowl, starting with the thicker ones - honey, mustard, and ketchup - and then dilute the marinade with soy sauce.
- Honey: 1 tablespoon
- Mustard: 1 teaspoon
- Ketchup: 2 tablespoons
- Soy sauce: 5 tablespoon
3
Place the wings in a sturdy bag (preferably double), pour in the marinade, and tie the bag. Mix the wings with the marinade right in the bag and refrigerate for a couple of hours. Each time you open the fridge, flip the bag to the other side, but this is optional. The wings can stay in the marinade in the fridge for several days. It's ideal to marinate in the morning for dinner. If marinating at lunch for dinner — just don't put it in the fridge.
- Chicken wings: 1000 g
4
Preheat the oven to 160 degrees. Arrange the wings on a baking sheet lined with parchment paper in a single layer, close together. Bake in the oven for 45 minutes at 160 degrees with convection.