Ingredients

The following ingredients have 24 Servings
  • 12 whole, fresh plump chicken wings (do not use the frozen wings, buy fresh for this recipe)
  • ½ cup Dijon mustard
  • 1 teaspoon Colman’s dry mustard
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • ½ cup honey
  • 1 tablespoon good quality soy sauce
  • 1 tablespoon sesame oil
  • Vegetable oil for grilling

Instruction

  • Cut off wing tips and freeze for stock.
  • Run sharp knife down between joint and separate wingette from drumette.
  • In a small sauce pan, add Dijon, dry mustard, vinegar, brown sugar, honey, soy sauce and sesame oil.
  • Bring to a boil, lower to simmer and cook five minutes. Set aside.
  • Line a grill basket with foil and set aside. If you don’t have a grill basket, line a sheet tray with foil instead.
  • Have a large bowl standing by.
  • Heat grill to medium high and brush grates with a little vegetable oil. Place wings on oiled grates and grill 20 minutes, turning often and keeping lid shut between turns.
  • Transfer to the large bowl and pour most of the sauce over the wings. Reserve the remainder of the sauce.
  • Toss the wings to coat and pour out onto the foil lined grill basket and place back on the grill and close the lid. After five minutes, flip each one and close the lid again. After five more minutes remove.
  • Once they come off the grill for the second time, pour the remaining sauce over, toss and serve.