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Need a tried and true honey mustard wing sauce.

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
My wife does not (normally) like eating wings. With that being said, when I came home last night with a dozen and half for me, she said she wants to try a few with honey mustard because the few times “they were okay” that was sauce on them. If successful, I might be able to make them more often for the both of us. So, I feel like I have one chance to get this correct. 
Online recipes seem only to have a few reviews, so I am coming to the pros here.  You have never let me down, and I am coming to you for help, so whatcha got?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lousubcap
    lousubcap Posts: 36,796
    Here's the base for one I use but always go heavy on the hot sauce.  

    2 lbs chicken wings

    2 tablespoons Dijon mustard

    2 teaspoons regular yellow mustard

    3 tablespoons honey

    2 teaspoons cider vinegar

    salt and pepper to taste

    1 teaspoon hot pepper sauce

    Just give it the finger-wave test as you mix it up and find the taste you like.  

    You may regret nailing this as you will have to cook many more to get your "fair share."   B)


    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Thank you @lousubcap  I suppose cook the wings 90% then toss them in the sauce then back in for about 10 mins for it to set? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lousubcap
    lousubcap Posts: 36,796
    @Sea2Ski - I only set the sauce for around 5 minutes but I run very raised direct at around 375*F +/-.  You will know when to remove.  If in doubt just have a cold leaded beverage at the ready and give 'em a "right off the BGE taste test."  Enjoy!  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,780
    Try @The Cen-Tex Smoker ‘s mustard concoction from his “best pork chop ever” (or something like that ) thread. 

    It’s simple, and pretty darn tasty on pork, so can’t be bad on wings. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never cooked wings (believe it or not) or made honey mustard sauce, but Chef John's recipes are usually pretty good.

    https://foodwishes.blogspot.com/search?q=honey+mustard

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    Try @The Cen-Tex Smoker ‘s mustard concoction from his “best pork chop ever” (or something like that ) thread. 

    It’s simple, and pretty darn tasty on pork, so can’t be bad on wings. 
    It is most excellent on wings when paired with tsunami spin.  

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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