As far as proteins go, chicken wings don’t have the healthiest skin to meat ratio around. But they are one of the cheapest proteins out there, and as far as guilty pleasures go, you could do worse.
I’m a firm believer that wing night is not something that needs to be confined to the stereotypical likes of Super Bowl Sunday. In fact, I’ve found from personal experience that a plate of wings is ideally consumed during a Girls marathon. There’s naughtiness and self-loathing on and off screen – what could be better?
Growing up, the only time my mom made chicken wings for dinner was when my dad was out of town. He probably thought there was something inherently grotesque and barbaric about eating them. It’s a ten-napkin kind of meal, and there’s really no way around that. He’s a vegetarian now, so that could have been some very early foreshadowing.
Now that I’m a grown woman I like to take steps to ensure my dinner isn’t as bad for me or as sad as Hannah’s main course of cool whip. The trick with wings is to cook them at a high temperature to render a lot of the fat. If you have a rack, this is the time to use it. If not, just make sure you drain the pan or swap out the parchment for a new sheet before returning the sauced wings to it for round two of baking (I like this brand).
My mom’s classic wings always included Dijon mustard and some sort of herb. I developed this honey mustard version for an upcoming Learnvest article on recipes for the non-chef. If you want to make your life even easier than it already will be, simply buy store bought honey mustard and follow the cooking instructing below.
These wings make an excellent TV dinner, especially if some of your other guilty pleasures include The Real Housewives of Atlanta. Find a worthwhile accomplice, crack open a bottle of beer (or cider), and enjoy your chicken alongside a stack of napkins. There’s a time to be ladylike, and unfortunately, it’s not when there are wings in the room.
To make this dish easier, just buy premade honey mustard and follow the cooking directions below. I think the garlic adds a nice aroma to the sauce, but it’s up to you whether to keep that step or nix it. I also love adding chopped herbs like tarragon (pictured), thyme, and rosemary.
- 2 pounds chicken wings
- 1/2 teaspoon sea salt
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, pushed through a press or minced
- 1 tablespoon minced rosemary, thyme, or tarragon (optional)
- Preheat the oven to 450 degrees F. Line a baking sheet (like this one) with parchment paper (click here) or foil.
- Pat the wings dry, arrange in an even layer on the baking sheet. Season with the salt. Cook on a middle rack in the oven until crispy and golden, about 30 minutes.
- Meanwhile, stir together the mustard, honey, garlic, and herbs (if using) in the mixing bowl. Add the cooked wings to the bowl and toss until well coated.
- Drain the pan or switch out the greasy parchment for a new sheet. Turn the sauced wings back out onto the lined baking sheet. Return to the oven for about 3 minutes, until just beginning to form brown spots on the top, but still saucy.
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