Lemon Dijon Wings Recipes
LEMON GARLIC GRILLED CHICKEN WINGS RECIPE
These lemon garlic wings are a must-try. By first grilling the wings over low, indirect heat the skin and fat render. Then, we move the wings to a hotter, more direct heat until they become golden brown and slightly charred.
Provided by Adam and Joanne Gallagher
Time 1h40m
Yield Makes 3 to 4 servings
Number Of Ingredients 15
Steps:
- Combine garlic, lemon zest, lemon juice, mustard, olive oil, salt, red pepper flakes and black pepper in a large resealable plastic bag. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
- Prepare grill for indirect heat. Remove wings from marinade and place, skin-side-up on grill. Cover grill and cook until fat has rendered and an instant-read thermometer reads close to 165º F, about 10 minutes.
- Move the wings over direct heat. Grill, turning occasionally, until wings are golden brown and slightly charred, 5 to 10 minutes. Stay close to watch for the occasional flare up. If this happens, move the wings to a slightly cooler part of the grill.
- Make dipping sauce by combining mayonnaise, mustard, lemon juice and hot sauce in a small bowl; season to taste with salt and pepper.
- Dust the grilled wings with grated cheese and serve alongside dipping sauce.
MAPLE-DIJON CHICKEN WINGS
Up your Super Bowl hosting game by serving these flavorful chicken wings, which are also sure to please any younger palates.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. In a large bowl, combine maple syrup and mustard. Add cooked wings; toss. Transfer to a rimmed baking sheet and bake until glaze has thickened, 2 to 3 minutes. Serve, with lemon wedges.
LEMON DIJON CHICKEN WINGS
These are for the grill but could be done in the oven too?? They are not glazed but flavored with marinade.
Provided by gail.lalumiere
Categories Chicken
Time 2h35m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix all the ingredients together and add the wings. Stir well and dump into a large zipper top bag.
- Put the bag on a platter and into the refrigerator for at least 2 hours.
- Oil the grates and preheat the grill to high heat.
- Remove the wings from the marinade and add the marinade to a small saucepan. Bring it to a boil and cook for 5 minutes.
- Turn one grill section from high to medium heat and start grilling the wings there.
- Grill the wings for about 10 minutes turning frequently.
- Baste with some more marinade.
- Finish the wings for 5 minutes or so (juices should run clear) on the high heat burner. It will crisp them up.
Nutrition Facts : Calories 641.1, Fat 50.1, SaturatedFat 12.1, Cholesterol 174.8, Sodium 1414.3, Carbohydrate 3.8, Fiber 0.8, Sugar 0.5, Protein 42.4
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- Place one rack in the center of the oven and one in the upper third. Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil. Lightly coat the rack with nonstick spray. Set a large mixing bowl on the counter.
- With a paper towel, pat the wings dry. Trim off the wing tips and separate the drumette from the flat part of the wing: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the trimmed tip. Cut the wing again, this time at the second wing joint, slicing down through the skin to separate the small drumstick (drumette) from the flat portion of the wing. Again, feel for the “soft spot” and wiggle your knife as needed. Place the divided wings in the mixing bowl as you go.
- Top the wings with the canola oil, honey, and 2 teaspoons lemon pepper seasoning. Stir to coat, then arrange the wings in a single layer on the prepared baking sheet. Bake for 12 to 18 minutes, until the wings are cooked through. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pierced with a fork.
- Move the pan to the upper third of the oven and turn the oven to broil. Broil for 2 to 3 minutes, until the wings darken and crisp a bit more. Do not walk away to make sure the wings do not burn.
AIR FRYER LEMON DIJON CHICKEN WINGS - FORK TO SPOON
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4.6/5 (5)Total Time 48 minsCuisine AmericanCalories 405 per serving
- Meanwhile, in a small bowl, mix the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Then toss the wings in the coating.
- Place about half of the chicken wings in the fry basket and insert it into the air fryer. (You do not want the chicken wings to be crowded)
- Cook until the skin is browned and crisp, 26 to 28 minutes. I usually set the timer for 12 minutes, then open it up, flip the chicken wings, and set it for another 12 minutes. This is a great way to make sure that all sides are cooked and not burnt on one side.
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