Maple Mustard-Glazed Chicken Wings
Chicken wings, as we know them today, are believed to have originated in Buffalo, New York, hence the name “Buffalo wings.” Today, many different varieties exist. Here is a Canadian take on a classic with a sweet and savoury flavour combination to bust out the next time friends are over!Ingredients
Serves 5 to 8
1 tbsp (15 ml) butter
3 cloves garlic, minced
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) red wine vinegar
15 to 20 chicken wings
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C).
- In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool.
- In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat.
- Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy.
- Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy.