I use this sauce when tossing fried wings but it is also great on
grilled or baked wings. Please note that the recipe given will make
several hundred wings. the recipe can be proportioned down. You will
want at least three ounces of sauce for every ten wings you will be
tossing in sauce.
Chipotle honey mustard sauce recipe:
- 1 gallon honey dijon
-1 cup ground mustard
-2 cups honey
-1 cup yellow mustard
-1 cup McCormick Grill Mates Sweet and Smoky Rub
Combine all ingredients in to a large bowl and mix thoroughly with a stainless steel wire whisk. Place cooked wings in to a separate container and cover with 3 ounces of sauce per 10 wings. Cover wing container and shake until all wings are coated. pour the chicken pieces onto plate then use a rubber spatula to scrape the leftover chipotle honey mustard wing sauce from the shaking bowl onto the wings.
Some tips for tossing wings in this chipotle honey mustard sauce. This sauce is very thick so make sure you use a covered container to shake the wings in as you will have to shake vigorously to coat all the wings. If the sauce is to thick for you to get the wings coated well you may add some water to the sauce to thin it out. Don't add more than ten percent water to the recipe. Adding water will not hinder the flavor of the wings as long as you keep it to no more than ten percent. Always make sure that the wings are completely cooked before applying the wing sauce. If you have to cook the wings longer after the sauce has been applied it will ruin the wings and the sauce. I usually cut into one of the larger wings before applying sauce to make sure that they are fully cooked. Chicken should be cooked to a minimum internal temperature of 165 degrees. You can use a meat thermometer to check the temperature. Once I have checked the temperature I then cut into one of the larger chicken wings to make sure there is no pink meat or blood left inside the chicken wing.You can also make variations of this recipe. I will sometimes add hot sauce to this recipe because I like my chicken to be more on the spicy side. If you want to add some heat to the recipe I would suggest adding some Franks Red Hot to the recipe to your own taste.
Chipotle honey mustard sauce recipe:
- 1 gallon honey dijon
-1 cup ground mustard
-2 cups honey
-1 cup yellow mustard
-1 cup McCormick Grill Mates Sweet and Smoky Rub
Combine all ingredients in to a large bowl and mix thoroughly with a stainless steel wire whisk. Place cooked wings in to a separate container and cover with 3 ounces of sauce per 10 wings. Cover wing container and shake until all wings are coated. pour the chicken pieces onto plate then use a rubber spatula to scrape the leftover chipotle honey mustard wing sauce from the shaking bowl onto the wings.
Some tips for tossing wings in this chipotle honey mustard sauce. This sauce is very thick so make sure you use a covered container to shake the wings in as you will have to shake vigorously to coat all the wings. If the sauce is to thick for you to get the wings coated well you may add some water to the sauce to thin it out. Don't add more than ten percent water to the recipe. Adding water will not hinder the flavor of the wings as long as you keep it to no more than ten percent. Always make sure that the wings are completely cooked before applying the wing sauce. If you have to cook the wings longer after the sauce has been applied it will ruin the wings and the sauce. I usually cut into one of the larger wings before applying sauce to make sure that they are fully cooked. Chicken should be cooked to a minimum internal temperature of 165 degrees. You can use a meat thermometer to check the temperature. Once I have checked the temperature I then cut into one of the larger chicken wings to make sure there is no pink meat or blood left inside the chicken wing.You can also make variations of this recipe. I will sometimes add hot sauce to this recipe because I like my chicken to be more on the spicy side. If you want to add some heat to the recipe I would suggest adding some Franks Red Hot to the recipe to your own taste.
No comments:
Post a Comment