Description
Crispy Honey Mustard Seed Chicken Wings with a hint of fresh rosemary.
Ingredients
- FOR THE WINGS:
- 20 Chicken Wings (I Used Separated Party Wings)
- 1-½ teaspoon Granulated Garlic Powder
- 1 Tablespoon Lawry’s Season Salt
- 1-½ sprig Fresh Rosemary
- 3-½ cups Canola Oil, For Frying
- FOR THE SAUCE:
- 2 Tablespoons Whole Grain Mustard
- 2 Tablespoons Dijon Mustard
- 3 Tablespoons Honey
- 1-½ Tablespoon Olive Oil
Preparation
In a large mixing bowl, add raw chicken, garlic powder, Lawry’s seasoning and rosemary. Mix well and cover. Marinate in the refrigerator overnight.
The next day, in a large pan or pot, pour in canola oil. Heat oil on medium to 350ºF.
In a small mixing bowl, whisk whole grain mustard, Dijon mustard, honey and olive oil.
Once oil is hot, carefully add in chicken wings (use tongs). Add about 8-10 wings at a time; do not overcrowd the pan. Be sure to monitor the heat of the oil and make sure it is at 350°F at all times. If the oil seems to be too hot, turn heat down to bring the temperature back down.
Cook wings for about 10–12 minutes. Be sure to flip the wings a few times and make sure they are browed well. Wings are done once the internal temperature is 165°F.
Remove wings from the oil onto a plate lined with paper towel. (This will absorb all the excess oil.) Lightly toss wing into the sauce and serve.
Note: Looking for a stronger rosemary flavor? Mince fresh rosemary and sprinkle on top of the wings!
