Grilled Maple-Mustard Chicken Wings

Name: Grilled Maple-Mustard Chicken Wings
Prep time: 1 h 10 min
Total time: 3 h 10 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper; 3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded; 1/3 cup maple syrup; 1/4 cup Dijon mustard; 2 tablespoons whole-grain mustard; 1 tablespoon cider vinegar; 2 teaspoons soy sauce; Vegetable oil, for oiling the grill

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Rate

6 to 8 servings Easy

Total: 1 hr 10 mins, plus seasoning time

16 Ratings

Ingredients (10)

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
1/3 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill

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Nutritional Information

Calories523
Fat34.03g
Saturated fat9.49g
Trans fat0.19g
Carbs13.0g
Fiber0.74g
Sugar10.75g
Protein40.5g
Cholesterol251.74mg
Sodium623.16mg
Nutritional Analysis per serving (6 servings) Powered by

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These slightly sweet and spicy wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers.

Game plan: To prep for tailgating, season the chicken with salt, pepper, and cayenne and make the glaze before you head to the stadium.

This dish was featured as part of our Tailgating Recipes photo gallery.

by Christine Gallary

Tips for Wings and Chicken

Tip

How to Store Wings

For wings, follow the same rules as any other type of poultry. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) to prevent its juices from leaking. Raw chicken can last for up to three days in the refrigerator.

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Next: How to Freeze Wings

Tip

How to Freeze Wings

Thanks to being predominantly bone, frozen chicken wings have a particularly long shelf life. If stored properly, most can last up to nine months in the freezer. Fill a freezer bag halfway with chicken wings and rest the bag sideways to avoid the wings from touching. Once the wings are frozen, you can then turn the bag upright for optimal freezer storage space.

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Next: How to Store Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Wings

Instructions

1Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
2Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
3Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.

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