Honey Mustard Chicken Wings

Sweet and tangy, these sticky honey mustard chicken wings will have your taste buds singing. Since they are made in a deep fryer, they have the crispiest skin and juiciest interior. Trust us, if you are trying to impress your friends, this is the chicken wing recipe for you!

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: dinner, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

1/2 cup unsalted butter
5 cloves garlic, minced or pressed through a garlic presser
1/2 cup dijon mustard
2 tbsp worcestershire sauce
1 tsp apple cider vinegar white wine vinegar also works
3/4 tsp sea salt
1/2 tsp black pepper
2 pounds split chicken wings
1 cup all purpose flour
2-3 cups vegetable oil
chopped scallions

Equipment

Deep fryer

Method

In a separate bowl whisk the mustard and honey. Stir in the Worcestershire sauce, apple cider vinegar, and season with a pinch of salt and pepper.
Melt butter in a large nonstick saucepan over medium heat. Once melted, add the garlic and cook for 1 to 2 minutes, or until the garlic is lightly browned.
Add the honey mustard mixture, reduce the heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Evenly season the chicken wings with sea salt and black pepper on both sides. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large dutch oven or deep fryer, heat the oil to about 375°. Make sure to check it with a deep fry thermometer. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes until they reach an internal temperature of 165 degrees F. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings with the honey mustard sauce, sprinkle with scallions and serve warm with leftover sauce for dipping.