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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.