Broiled Mustard Chicken Wings
As chicken wing recipes go, this is one of my favorites. It's not the usual barbecued or Buffalo-style chicken wing recipe, but one with more character. The mustard really brings something special to the table.
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Cooking Time20 min
Cooking MethodSlow Cooker
- 2 tablespoons plain yogurt
- 2 tablespoons plus 1 1/2 teaspoons Dijon mustard
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 1 1/2 pound chicken wings (about 8)
- 2 tablespoons fine dry bread crumbs
- 1 teaspoon mustard seeds
- 4 teaspoons olive oil
- Preheat broiler.
- In a large bowl, stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.
- Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.
- In a small ramekin, stir together bread crumbs, mustard seeds, and salt and pepper to taste.
- Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper.
- Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes.
- Turn wings skin sides up and season with salt and pepper.
- Broil wings 5 minutes more.
- Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture.
- Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.
- Serve wings hot or room temperature.
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