Who doesn’t love chicken wings? Summer is coming to a close, but you may still be able to enjoy the great outdoors with friends for a while yet. If the weather does not permit, you can serve these delicious chicken wings for dinner or at some indoor gathering.
Chicken, as you know, is a great protein food. These wings can be paired with potato salad, green salad and/or other vegetables of your choice. What I love about this recipe is that it’s not fried, like your regular chicken wings, but baked in the oven, making it a low-calorie dish.
Prep time: 10 minutes
Cook time: 50 minutes
- 3 lbs. chicken wings, trimmed
- Sea salt and black pepper, to taste
- Honey-Mustard Sauce
2 T. unsalted butter
- 1 t. hot sauce (optional)
- Place top oven rack in the center position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and black pepper, to taste, before placing in the pre-heated oven. Bake until skin is crispy, approximately 45-50 minutes.
- Meanwhile, add garlic and butter to a saucepan and heat over medium heat until garlic softens, approximately 1-2 minutes. Reduce heat to low and add honey and Dijon mustard. Stir to combine. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using. Set aside.
- Remove the baking sheet from the oven and transfer the wings to a large glass bowl. Pour the honey-mustard mixture on top and toss to combine.
- Serve immediately or place coated wings on a large, rimmed baking sheet lined with aluminum foil and place under a hot broiler for 1-2 minutes, or until brown and bubbly. Enjoy!
1 serving (with skin) 109 cal (no skin) 37 cal 8g fat (w skin) 1g fat (no skin) 0 carbs