My mind worries me sometimes. I was trying to decide whether to make wings with honey mustard sauce or honey garlic glazed wings. My eyes bulged and my ears rang as it became obvious I had to make Garlic Honey Mustard Wings. I’m sure I need professional help.
Regardless, I decided to do a glaze with a good hit of garlic, honey and mustard.
I started off by cutting six wings into segments. I kept the wing tips for making stock later and was left with twelve wing segments.
I injected the wing segments with Cajun Injector Creole Garlic marinade. This is optional but why not add garlic to the meat of the wings? I tossed the wings in any marinade that was left after injecting and put them in the fridge for an hour.
I made my glaze by putting the honey, soy sauce, mustard, and garlic in a saucepan. I heated just until a boil and turned the heat off and set the glaze aside.
I preheated my Louisiana Grills Smoker to 350 F. A 350 F oven or a barbecue with low indirect heat can be used as well.
I put the wings on and cooked for 25 minutes.
I took 25 ml (2 tablespoons) of the glaze and used it to brush it over both sides of the wings as I turned them. Do not add any of the glaze back to the saucepan or you may contaminate it.
Cook the wings for another 25 minutes and make sure the internal temperature is over 170 F.
Put the wings in a large bowl and pour the remaining glaze over the wings and toss. Arrange on a serving tray and serve hot.
These turned out great! The sticky sweet honey, the pungent garlic and the spicy mustard make a great combination. My brain may need examination but it came up with a winner this time!
The Old Fat Guy
- 6 chicken wings cut into 12 wing segments, discard the wing tips
- 50 ml (1/4 cup) Cajun Injector Creole Garlic Marinade (optional)
- 50 ml (1/4 cup) honey
- 25 ml (2 tablespoons) soy sauce
- 25 ml (2 tablespoons) dijon mustard
- 10 ml (2 teaspoons) minced garlic
- If using, inject the wings with the marinade and toss them with any left after injecting. Let sit in fridge for 1 hour.
- Mix glaze ingredients together in a small saucepan and heat just until boiling. Remove from heat and set aside.
- Put the wings in a 350 F smoker, oven or indirect heat in a barbecue. Cook for 25 minutes.
- Take 25 ml (2 tablespoons) of the glaze from the saucepan.
- Brush both sides of the wings with the 25 ml (2 tablespoons) of the glaze as you are turning them.
- Cook for 25 minutes longer.
- Put the wings in a large bowl and pour the remaining glaze over them and toss.
- Put the wings on a platter and serve hot.