Maple Mustard Wings
Serve with vegetable sticks such as carrots, celery and cucumber.
Servings: 30
Ingredients:
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2-1/2 lb (1.25 kg) chickien wings
1/3 cup (75 mL) maple syrup
1/4 cup (50 mL) each Dijon and grainy mustard
2 tbsp (25 mL) cider vinegar
2 tbsp (25 mL) vegetable oil
2 cloves garlic, minced
1/2 tsp (2 ml) each salt and pepper
Dip:
1/4 cup (50 mL) each light mayonnise and light sour cream
2 tbsp (25 mL) chopped fresh mint (or 1/2 tsp/2 mL dried)
Preparation:
Cut tips off chicken wings; save for stock. Separate wings at joint.
In bowl, combine maple syrup, Dijon mustard, grainy mustard, vinegar, oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°C (200°F) oven for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when wing is pierced. Broil for 1 minute per side or until browned and crisp.
Dip: Meanwhile, in bowl, whisk together mayonnaise, sour cream and mint. Serve with wings.
Additional Information
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Tip: For a ready-to-cook, make-ahead meal, freeze uncooked wings in marinade in freezer bag for up to 3 weeks; thaw in refrigerator and bake as directed.
Source
Canadian Living Magazine: April, 2002
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For more ideas on cooking with Real Cream, click here |
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