Bird wings, for nothing that are sold as an offal, occupy an honorable place in domestic folklore. Either Tsarevna Frog hides them in her sleeve, or they serve them for dinner to girls on marriageable age - fly, they say, beautiful women, from where they are from home. In the culinary tradition, however, in a slightly different way - chicken and other wings are considered rather a male dish - they are served smoked for beer, crunchy - for stronger drinks. If the approach to compiling the menu is very simple, then all family members will enjoy chicken wings with pleasure, the main thing is to cook them with taste, mood, with spicy mustard-based sauce.
General principles for the preparation of chicken wings in mustard sauce
• Wings are cooked whole or by dividing into parts. Thin, meat-free tips are rarely used. Usually they are cut and left to prepare the broth. Wings are thoroughly washed with cool water, if necessary, removing feathers and scraping the knife with dirt.
• The basis of the sauce is ready-made mustard, which is better for you to decide for yourself. If you want a spicy dish, use homemade or purchased mustard. A milder taste is achieved by adding Dijon mustard - it is not so sharp.
• Mustard sauce is used for pickling wings, and in it they are baked on a baking sheet or in a sleeve. Ready-made wings fried to a crisp are coated with this sauce. There are recipes for chicken wings in mustard sauce and for slow cookers, the selection contains the simplest recipe for such a dish.
Fried wings in mustard sauce (for beer)
Ingredients:
• five large wings;
• 15 gr. spicy "Russian" mustard;
• refined oil - 100 ml;
• two tablespoons of honey;
• a quarter of a small lemon;
• a spoon of ketchup;
• garlic;
• A mixture of spices "For fragrant chicken."
Cooking method:
1. First, prepare the sauce for the wings. Mix ketchup, honey and mustard. Squeeze the three medium cloves of garlic into the mixture, add fresh lemon juice and mix thoroughly.
2. Pour oil into a pan and heat it well. There should be a lot of fat to get the effect of deep-frying.
3. Dip the wings in hot oil, fry on all sides until evenly stained. At the end, season with pepper, prepared spices and add a little salt. Brown the wings well so that the crust crunches.
4. Pour the finished wings with the previously prepared sauce and spread well on all sides.
Wings in mustard sauce, in the oven
Ingredients:
• large chicken wings - six pieces;
• a spoon of mustard;
• 25 gr. sour cream, fat content up to 20%;
• 72% mayonnaise;
• ground paprika, nutmeg, curry - a teaspoon of the mixture in equal proportions.
Cooking method:
1. We wash the chicken wings with cool water, dry it with a towel.
2. Combine sour cream with mustard, add mayonnaise with spices, sprinkle with a little salt and mix thoroughly. The sharpness of the sauce can be controlled by adding mustard.
3. Put the dried wings in a small spacious dish. Pour the cooked sauce on them and mix. We make sure that the dressing envelops the chicken well. Cover the vessel tightly and place it for one hour in a cool place.
4. Spread the marinated wings in a mold. The remaining sauce carefully lubricate them on top.
5. Bake the wings in mustard sauce at 200 degrees. Cooking time 35-40 minutes.
Baked wings in mustard sauce with cheese breading
Ingredients:
• two kilograms of fleshy wings;
• three liters of water;
• a quarter cup of coarse salt;
• rosemary, thyme, oregano - a spoon without a slide;
• a large leaf of parsley;
• 70 milliliters of balsamic vinegar;
• breadcrumbs;
• a glass of finely shredded cheese.
In the sauce:
• two tablespoons of acute mustard;
• 30 ml of soy dark sauce;
• a teaspoon of powdered sugar;
• garlic;
• three pinches of ground black pepper;
• highly refined sunflower oil - 1 tbsp. l .;
• a third spoonful of chopped hot pepper.
Cooking method:
1. Inspect the wings for feathers, wash. Cutting into joints, we divide each into three parts. We leave more fleshy pieces, and put the rest in a bag and put it in the freezer. They are not useful for this recipe, but they will make an excellent broth.
2. Pour three liters of water into a large pan, lower the bay leaf, add spices, salt, pour vinegar. Stir well to dissolve the salt, place on an intense fire. Without waiting for boiling, we lower pieces of wings into the pan. After waiting for an intense boil, remove the foam and cook the wings for a quarter of an hour with medium heating.
3. Put the welded wings on the wire rack and leave for at least a quarter of an hour. They should cool sufficiently and dry well.
4. Cooking the sauce. In a spacious bowl on a fine grater we rub eight small cloves of garlic. Add a little salt and grind thoroughly, until a homogeneous gruel is obtained.
5. Add vegetable oil and soybean concentrate to the garlic mass, put mustard, add hot and black pepper - mix. Then pour the powdered sugar and mix it well in the sauce.
6. The wings dried after cooking are alternately dipped in the marinade, then breaded in breadcrumbs. Wet the marinade again, and roll in the cheese chips, spread on a baking sheet. First, the bottom of the frypot must be covered with a thin layer of vegetable oil.
7. Lightly sprinkle the breaded wings on the baking sheet with oil and sprinkle with the remaining cheese chips.
8. Place the roasting pan in a hot oven (220 degrees). Cook until golden blush, about 25 minutes.
Grilled marinated wings with mustard sauce
Ingredients:
• small chicken wings - fifteen pieces;
• 200 grams of thin mayonnaise;
• half a glass of 15% sour cream;
• Rkatsiteli or similar wine - 100 ml;
• two spoons of Dijon mustard;
• 100 gr. garlic ketchup;
• large lemon;
• spices "For rosy chicken" - to taste;
• 500 gr. lecho.
Cooking method:
1. Mix the spices with a small amount of salt and rub the dried wings with the mixture.
2. Dip the lemon in hot water. After about two minutes, we take out, cut in half and squeeze the juice.
3. Put the lecho in a bowl. Add mustard, sour cream, ketchup and mayonnaise. Pour wine, lemon juice and carefully stir all the ingredients.
4. Spread the wings on all sides with the sauce prepared, put in a bowl and remove for three hours to marinate in the refrigerator.
5. We grease the grill pan with vegetable oil, set it on medium heat and wait for a strong heating. Then we spread the marinated wings and cook, frying from all sides until golden brown. You can also cook over the coals using the barbecue grill.
The simplest recipe for wings in mustard sauce for a slow cooker
Ingredients:
• a dozen large chicken wings;
• a spoonful of honey, preferably liquid;
• Dijon mustard - a full spoon;
• a tablespoon and a little more refined oil;
• tomato paste - 30 gr.;
• 0.25 tablespoons of ground pepper in a mortar.
Cooking method:
1. Combine vegetable oil with mustard. Add tomato, salt a little, put ground pepper and honey, then mix well.
2. Wash the wings with cool water, cut in half and immerse in the prepared sauce. Mix well with your hands and leave it warm for an hour.
3. Pickled wings spread the bowl of the crock-pot, pour to them the remaining mustard sauce.
4. On the panel, select the option "Baking", set the time to 45 minutes, and the temperature to 145 degrees - start the slow cooker by clicking on "Start".
5. Without waiting for the sound signal, about half an hour after activating the program, mix the prepared wings. We continue the process until the sound alert.
Oven wings in mustard sauce in the sleeve
Ingredients:
• non-frozen chicken wings - 1 kg;
• two tablespoons of finished mustard;
• 120 gr. fat "European" mayonnaise;
• 2 tablespoons of poultry mix.
Cooking method:
1. Put the mayonnaise in a wide bowl. Add mustard to it, a tablespoon of spices and mix thoroughly.
2. We wash the wings with water, put them in a separate bowl. Lightly salt, sprinkle with the remaining spices. Stirring with our hands, we slightly crush, trying to carefully rub the spices into the wings.
3. Pour mustard sauce over chicken and mix everything well again. We make sure that each wing is covered with sauce.
4. Preheat the oven to 230 degrees. We transfer the wings with mustard sauce to the sleeve. We remove maximum air from it and tightly fix the free edges. On the surface of the package, make several punctures and place it on a baking sheet. Cook for about 25 minutes.
5. Carefully remove the sleeve from the oven, put it on a cutting board and cut the top. We shift the wings to the dish, pour the sauce remaining in the "packaging".
Crispy wings marinated in deep-fried mustard sauce
Ingredients:
• kilo chicken wings;
• three tablespoons of very hot mustard;
• 50 ml of soy sauce;
• three tablespoons of liquid honey;
• refined oil;
• three eggs;
• garlic;
• Wheat flour;
• unsweetened corn flakes;
• chopped hot pepper.
Cooking method:
1. Cut the wings and cut into joints into parts. The result will be two more fleshy pieces and one small one - the edge of the wing. The latter, consisting only of skin and bones, we do not need. Put these pieces in a bag and put them in the freezer - they can be used when cooking the broth.
2. Fill the chopped wings with cool water, slightly add salt and bring to a boil over high heat. In the process, be sure to remove all the foam from the surface of the broth. As soon as it begins to boil, turn off the heat and leave the wings in the broth until completely cooled.
3. Put the cooled chicken pieces into a bowl and pour soy sauce for 20 minutes. Then add mustard mixed with honey, mix, leave in the sauce for another quarter hour. Then put it on a wire rack or paper towel and slightly dry.
4. Pour the eggs into a small bowl. We pierce the yolks with a fork and carefully shake. Add, after crushing with a special press, 3 small cloves of garlic, a little chopped hot pepper and all together interrupt until smooth with a blender.
5. We put the corn flakes in a tight bag and roll it over several times with a rolling pin. Pour the resulting crumbs into a wide bowl. Pour flour into the same bowl.
6. Pieces of wings, first roll in flour, then dip in eggs and carefully roll in crumbs. We spread it on a table or cutting board and let it “dry” for a quarter of an hour. During this time, we turn the pieces over several times. So the flakes will stick tightly, and will not fall off.
7. Pour vegetable oil into a small cauldron; over medium heat, heat fat well. As soon as a light haze starts from it, we lower our wings and cook for three minutes. You should not immediately put a lot of pieces, otherwise the deep fat heating will decrease sharply and the dish will not work. Lower at a time no more than five pieces.
8. Spread the fried wings on a paper towel so that it absorbs excess fat.
Tips for cooking wings in mustard sauce - tips
• On the wings of poultry often "stumps" of feathers remain. To remove them, use tweezers.
• Do not be afraid to experiment. Season the sauce with more than the recommended spices. Use your favorite ones instead, supplement the sauce with aromatic herbs, garlic, season with fresh herbs.
• Chicken wings go well with any side dish. They can be served with potatoes, pasta, cereals or beans.
