These were really good. My kids licked them up. I modified a Rachel Ray recipe from her cookbook 30-Minute Get Real Meals.
I have to say though, chicken wings are expensive. I bought a large pack that had 20 wings in it. It cost me over $7 for that pack of wings. Kind of singed my wing feathers to pay it, but I did. Next time I might use legs or even thighs for this recipe.
The original recipe calls for 12 wings, but since I was making them for dinner for my family of six, I bought the big pack. In addition to the wings, you’ll need oil, salt and pepper and the ingredients for the sauce.
Season the wings with salt and pepper and brown them in hot oil.
I don’t care how good you are at taking pictures, there’s no pretty way to photograph a chicken wing.
Gather up the sauce ingredients:
1/4 – 1/3 cup spicy deli mustard
1/2 cup orange juice
2 inch piece of fresh ginger root, peeled
2 Tbs. hot sauce
2 Tbs. soy sauce
1/2 tsp. crushed red pepper flakes
3 Tbs. honey
I didn’t measure anything for the sauce, but just eye-balled it. I made a bit more than what the recipe called for because I had more wings. The actual recipe calls to heat this sauce on the stove, then remove the ginger and pour it over the wings in the skillet, popping the skillet into the oven to let the wings finish cooking. I think this would give a nice glaze to the wings. But I changed the recipe for my needs.
Here’s what I did. After the wings browned, I put them in the crockpot. Then I poured the sauce ingredients into the hot skillet and let it cook a minute.
Remove the ginger and pour the sauce over the wings in the crockpot.
I cooked mine on high for several hours. There were no leftovers because the kids loved them.