Crispy Truffled Mustard Wings
Ingredients:
- 10 x Chicken Wings
- 3 x Tablespoons of Gourmet Truffle Mustard
- 2 x Teaspoons of Honey
- 2 x Teaspoons of Hot Sauce
- 1 x Teaspoon of White Wine Vinegar
- Salt and Pepper
- Chopped Parsley
- 2L of Sunflower Oil
Directions:
For The Sauce:
- In a bowl, add the Gourmet Truffle Mustard, Honey, Hot Sauce, White Wine Vinegar and Salt and Pepper
- Mix and combine the ingredients to form your special truffly wing sauce.
For The Wings:
- Place your chicken wings on some kitchen towel and pat dry.
- Season with salt and pepper. Roll the wings around to ensure they are well seasoned.
- In a deep pan, heat your oil to 180 degrees before adding all your chicken wings. The oil temperature will drop, but this is ok.
- Cook for 10 minutes and until crispy, lightly turning every couple of minutes to ensure an even crisp.
- Remove from the Oil and drain on some Kitchen Towel
- Once Drained (but still hot), add your wings to your bowl of sauce and toss them until evenly coated.
- Plate and scatter with some chopped parsley before adding some extra sauce.
- Nothing more to do apart from taking a photo to share with your friends because you won’t be sharing the wings..
There are wing lovers amongst us all and this recipe is for all levels of obsession. The tangy, spicy, yet sweet recipe delivers a sonic boom of taste and one so unique you will want these again and again View Recipe Video.
- 10 x Chicken Wings
- 3 x Tablespoons of Gourmet Truffle Mustard
- 2 x Teaspoons of Honey
- 2 x Teaspoons of Hot Sauce
- 1 x Teaspoon of White Wine Vinegar
- Salt and Pepper
- Chopped Parsley
- 2L of Sunflower Oil
For The Sauce:
- In a bowl, add the Gourmet Truffle Mustard, Honey, Hot Sauce, White Wine Vinegar and Salt and Pepper
- Mix and combine the ingredients to form your special truffly wing sauce.
For The Wings:
- Place your chicken wings on some kitchen towel and pat dry.
- Season with salt and pepper. Roll the wings around to ensure they are well seasoned.
- In a deep pan, heat your oil to 180 degrees before adding all your chicken wings. The oil temperature will drop, but this is ok.
- Cook for 10 minutes and until crispy, lightly turning every couple of minutes to ensure an even crisp.
- Remove from the Oil and drain on some Kitchen Towel
- Once Drained (but still hot), add your wings to your bowl of sauce and toss them until evenly coated.
- Plate and scatter with some chopped parsley before adding some extra sauce.
- Nothing more to do apart from taking a photo to share with your friends because you won’t be sharing the wings..
