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Ingredients
3 lb "chicken wings, split"
¾ cup olive oil
¼ cup white wine vinegar
3 Tbsp "2-3 tablespoons Dijon mustard (depending on your taste preferences)"
1 "shallot, minced"
1 Tbsp "salt, to taste"
"pepper, to taste"
honey
¾ cup olive oil
¼ cup white wine vinegar
3 Tbsp "2-3 tablespoons Dijon mustard (depending on your taste preferences)"
1 "shallot, minced"
1 Tbsp "salt, to taste"
"pepper, to taste"
honey
Directions
- Wash and pat dry the wings. In a mixing bowl, combine the remaining ingredients, whisk together and adjusting seasoning as needed. Add the chicken to the bowl and marinate for 2 hours or up to 1 day in the refrigerator, covered.
- When time for cooking, preheat the oven to 400 degrees. Lay the wings on a foil-lined baking sheet or tray and bake for 40-45 minutes, or until crispy and juices run clear when pierced with a fork.
- 5-10 minutes before the wings are done, pour the remaining marinade into a saucepan and bring to a boil. Lower the heat to low and cook until warmed throughout and wings are ready. Toss the wings with the sauce and serve.
NOTES
Courtesy of The Daily Meal.
Image Credit: Maryse Chevriere
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