Transform your usual finger food delight with Oven-Baked Chicken Wings slathered in a sumptuous Mustard Cream Sauce. This dish takes the beloved game-day snack to new heights with its creamy, tangy sauce that perfectly balances the smokiness of the crispy wings. Ideal for social gatherings or as a tantalizing main dish, these wings are sure to please everyone at the table.
Why You’ll Love This Dish
- Crisp Perfection: Achieve that sought-after crispy skin through baking, avoiding the mess of deep frying.
- Decadent Mustard Cream Sauce: A smooth sauce enriched with mustard brings a sophisticated flair, enhancing the wings with its creamy texture and sharp zest.
- Simple and Straightforward: Easy ingredients and clear instructions make this a foolproof recipe for any home cook.
Ingredients
Chicken Wings:
- 2 lbs (1 kg) chicken wings, tips removed, halved at the joints
- 2 tablespoons olive oil
- 1 teaspoon each of garlic powder, onion powder, and smoked paprika
- Salt and pepper, to taste
Mustard Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparing the Wings:
- Heat your oven to 400°F (200°C).
- Toss the chicken wings in olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Spread the wings on a parchment-lined baking sheet or a greased wire rack in a single layer.
- Bake for 40-45 minutes, turning once, until they are golden and crisp.
Creating the Mustard Cream Sauce:
- While the wings bake, start the sauce by melting butter in a saucepan over medium heat.
- Add flour, stirring continuously, until golden and bubbly to form a roux.
- Gradually add chicken broth and heavy cream, whisking until the sauce thickens.
- Mix in both mustards and season with salt and pepper. Keep the sauce warm off the heat.
Serving the Wings:
- Place the baked wings on a serving dish.
- Either pour the mustard cream sauce over the wings or serve it alongside as a dip.
- Sprinkle with chopped parsley for a fresh finish.
Storage Tips
- Refrigerator: Keep wings and sauce in separate containers, refrigerated, for up to 3 days. Reheat wings in the oven to keep them crispy.
- Freezer: Freeze wings and sauce separately for up to 2 months. Thaw in the fridge and reheat as above.
With their crispy texture and rich, flavorful sauce, these Oven-Baked Chicken Wings with Mustard Cream Sauce are a standout choice for any occasion, ensuring a memorable and delicious experience. Enjoy crafting this dish that’s sure to gather compliments and satisfy cravings.
