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iACE - Chicken Wing Recipes

Sizzling Dijon Mustard Rubbed Wings

24 chicken wings

1/2 cup chopped parsley

6 cloves garlic, minced

2 shallots, minced

2 tablespoons grated lemon zest

2/3 cup freshly squeezed lemon juice

2/3 cup extra-virgin olive oil

2/3 cup Dijon Mustard

2/3 cup thin soy sauce


Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix throughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better)

Preheat the oven to 375° F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth side down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

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