Carolina Mustard Wings
The ultimate flavor-packed wings that are crispy on the outside and drenched in a tangy mustard sauce. These Carolina Mustard Wings are perfect for gatherings, game days, or an easy weeknight dinner. Experience the irresistible combination of savory and spicy that will have you craving more!
Equipment
- 9×13-inch pan
- Dutch Oven
Ingredients
- 24 pieces Chicken Wings
- 1 cup All-Purpose Flour
- 1 teaspoon Seasoned Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper
- Vegetable or Peanut Oil
- 1/3 cup Butter
- 1/3 cup Hot Sauce
- 1/3 cup Yellow Mustard
- 1/4 cup Brown Sugar
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Black Pepper
- 1/2 to 3/4 teaspoon Cayenne Pepper
Instructions
- Cut the chicken wings into flappers and drums and discard the wing tips. Place in a 9×13-inch pan.
- In a bowl, stir together flour, seasoned salt, paprika, garlic powder, and cayenne pepper. Sprinkle mixture over wings and toss the wings to coat them evenly.
- Refrigerate wings for 1 hour.
- Make sauce. Melt butter in a small saucepan. Add hot sauce, mustard, brown sugar, Worcestershire sauce, black pepper, and cayenne pepper. Simmer for 10 minutes. Keep warm.
- Heat 2 inches of oil in a large Dutch oven to 365 to 375 degrees.
- Add half the wings and cook 12 to 15 minutes. Remove from heat and place on paper towel-lined plate to drain. Repeat with remaining wings.
- Place wings in a large bowl. Pour sauce over them and toss to coat.
Notes
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Freezing: You can freeze cooked wings for up to two months. Thaw them in the fridge before reheating.
- Pairing: These wings pair well with refreshing drinks like lemonade or iced tea to balance the heat.
- Spice Level: Adjust the cayenne pepper to suit your taste. For less heat, you can reduce or omit it from the recipe.
- Serving Style: Consider serving these wings with a side of extra sauce for dipping.
- Garnishing: Finishing with chopped green onions or fresh parsley can add a pop of color.