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Recipe

Maple and Cracked-Pepper Chicken Wings with Mustard Dip

Servings: 4 as a main dish

Szechuan peppercorns, available at most supermarkets, add an appealing aroma to the glaze for these zesty wings. They make a terrific sports or movie night dinner, paired with a large platter of vegetable crudités

Ingredients

  • Nonstick cooking spray
  • 3 lb. chicken wings, separated into drumettes and flats (tips discarded)
  • Kosher salt
  • 1/3 cup pure maple syrup
  • 1 tsp. whole black peppercorns, crushed
  • 1 tsp. whole Szechuan peppercorns, crushed
  • 1 tsp. plus 2 Tbs. Dijon mustard
  • 2 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbs. thinly sliced fresh chives; more for serving

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 14
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 240
  • Sodium (mg): 770
  • Carbohydrates (g): 20
  • Fiber (g): 0
  • Sugar (g): 17
  • Protein (g): 39

Preparation

  • Position a rack in the center of the oven, and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty foil, and then coat generously with the cooking spray.
  • Season the wings lightly with salt, and then spread on the baking sheet. Roast until crisp and cooked through, 45 to 50 minutes. For crisper wings, broil the wings for 1 to 2 minutes per side, flipping once. While the wings are cooking, in a large stainless-steel bowl, whisk the syrup, peppercorns, 1 tsp. mustard, and the garlic. Set aside.
  • In a small bowl, whisk the mayonnaise, sour cream, 1 Tbs. chives, and the remaining 2 Tbs. mustard. Transfer to a serving bowl and sprinkle with more chives.
  • When the wings are cooked, drop them into the syrup mixture, season lightly with salt, and toss to coat completely. Serve the dip on the side.

Reviews

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Reviews (2 reviews)

  • jahammill | 10/30/2019

    Fantastic, easy and delicious, as above, I’ll be making these again

  • jrkent | 09/14/2019

    These were both easy and delicious. I coated the wings with olive oil, salt and pepper before roasting them in the oven. The results were crispy, very flavorful restaurant quality wings; I’ll definitely be making this again.

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