Rosemary Mustard Chicken Wings
Rosemary Mustard Chicken Wings are an incredibly delicious appetizer to make on the grill. Hardwood smoked and slathered with our homemade rosemary mustard sauce.
Hearty appetizers are great to make on the grill. Our Steak and Cheese Bites are crazy- delicious and so simple to make. We also love making Jalapeño Poppers with Brisket and Bacon for an epic appetizer. Get your grill going this week for with some amazing grilled wings and appetizers.
No matter what the occasion is, we love to fire up the grill and we will often make a whole menu out of the appetizers. These Grilled Rosemary Mustard Chicken Wings were a huge hit with our whole family. Smoky wings are coated in the best rosemary mustard sauce that is out of this world delicious!
Ingredients for Rosemary Mustard Chicken Wings:
- chicken wings
- prepared yellow mustard
- brown sugar
- Worcestershire sauce
- fresh rosemary
- onion flakes
- garlic powder
- black pepper
- kosher salt
How to Grill Rosemary Mustard Chicken Wings:
- Prepare the Rosemary Mustard BBQ Sauce by combining all ingredients into a saucepan and cook over medium heat.
- Whisk until sugar is melted and all ingredients are combined.
- Set aside or refrigerate until ready to use.
- Get a grill fire going to about 350° with pecan or hickory.
- Pat wings dry with paper towels and place on a clean baking sheet.
- Cook wings over indirect fire with the grill closed for about 20 minutes.
- Check internal temperature with a digital thermometer, cooking to about 160°.
- Pour 1 cup of rosemary mustard sauce into a large bowl.
- Add chicken wings to the bowl and toss with mustard until well coated.
- Return mustard coated wings to the grill and cook for about 10 more minutes or until internal temperature reaches 165°.
- Remove from grill and serve immediately.
How to Store and Reheat:
- Refrigerate leftover wings in an airtight container up to 3 days.
- Freeze for up to 3 months.
- Reheat in 350° oven on a lined baking sheet for about 10 -12 minutes.
- To reheat from frozen, brush with additional sauce and heat covered with foil for about 30 minutes.
More Delicious Grilling Appetizers:
Honey Garlic Shrimp is a quick and easy addition to any appetizer menu. Shrimp is quickly grilled and tossed with a sweet honey garlic sauce. A big hit for shrimp lovers.
Peach BBQ Meatballs are really hearty and have tons of flavor from our homemade Peach BBQ sauce. If you haven’t tried smoking meatballs, you are missing out!
Venison Summer Sausage is a must have addition to your next charcuterie board! One of our favorites to make with that freezer stock of venison.
If you are looking for a new appetizer to add to your next cookout, these Rosemary Mustard Chicken Wings are a guaranteed hit. They flavor combination of smoky chicken and savory rosemary mustard is hard to top!
Rosemary Mustard Chicken Wings
Ingredients
- 2 pounds chicken wings thawed
- 1 cup prepared yellow mustard
- ⅔ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh minced rosemary
- 1 tablespoon onion flakes
- 1 tablespoon granulated garlic
- 1 tablespoon black pepper
- 1 teaspoon kosher salt
Instructions
- Prepare the Rosemary Mustard Sauce by combining mustard, brown sugar, Worcestershire sauce, rosemary, onion flakes garlic and pepper into a saucepan and cook over medium heat.
- Whisk until sugar is melted and all ingredients are combined.
- Set aside or refrigerate until ready to use.
- Build a grill fire to about 350° with pecan or hickory.
- Pat wings dry with paper towels and place on a clean baking sheet.
- Cook wings over indirect fire with the grill closed for about 20 minutes.
- Check internal temperature with a digital thermometer, cooking to about 160°.
- Pour 1 cup of rosemary mustard sauce into a large bowl.
- Add chicken wings to the bowl and toss with mustard until well coated.
- Return mustard coated wings to the grill and cook for about 10 more minutes or until internal temperature reaches 165°.
- Remove from grill and serve immediately.
Notes
How to Store and Reheat:
- Refrigerate leftover wings in an airtight container up to 3 days.
- Freeze for up to 3 months.
- Reheat in 350° oven on a lined baking sheet for about 10 -12 minutes.
- To reheat from frozen, brush with additional sauce and heat covered with foil for about 30 minutes.
