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.
Servings: 2 pounds
Calories: 458kcal
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.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 30g | Protein: 21g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 93mg | Sodium: 1080mg | Fiber: 2g | Sugar: 16g