These Whisky Honey Mustard Wings are easy to make, and full of flavour. Honey is a perfect complement to the punch of whisky & mustard!
I’ve been on a bit of a wings kick lately, in terms of recipes I’ve been readying for the blog.
As I’d mentioned in an earlier post, I’d intended to write a wings cookbook, a while back. I was looking through photography folders, and realized that I had several recipes ready to go, just languishing on a server!
Unfortunately, I have the final recipes, the photos, and that’s it.
Some day, I’ll learn to write my thoughts - and any surrounding info - about the recipe WHEN I do up that initial file.
As it is, I’m looking at a recipe I’ve done up repeatedly, and I have no idea what inspired it in the first place. I remember the recipe, I don’t remember the story of the recipe!
Did I eat a similar wing in a restaurant, and think about how I would improve it?
Did I use similar ingredients in another application, and think about how it could make a great wing glaze profile?
I have no idea.
Whoops!
Whisky Honey Mustard Wings
When making wings, I like to coat them with a sauce that comes together quickly and easily. Toss the ingredients together, whisk, and simmer for a little bit.
While a slow simmer definitely has its place, I just like “quick and dirty” when it comes to wings. This is pub food, after all!
This particular recipe definitely strikes me as the kind of thing that would do well in a pub or sports bar.
Honey mustard? Totally a popular choice.
Whisky and honey? Justa great combination in general, especially when it comes to liqueurs.
Combine the three, and glaze some wings with it? You get a well-balanced, sweet-savoury wing with a bit of kick from both the mustard AND the whisky.
A bit of lemon juice and garlic round everything out, while corn starch gives it a nice consistency.
These are a really great addition to any wings platter, whether alone, or as part of a whole spread. Great for “watching the game” get-togethers!
Air Fryer Wings
I’ve never really been a fan of baked wings, so if I was going to cook wings, it meant deep frying. I just prefer the texture of both the skin and the meat when it’s deep-fried, vs oven baked.
... but I’m not usually a fan of deep-fried food, as I don’t like greasy foods. Wings are the BIG exception. It just makes it less reasonable to bother owning a deep fryer, in our case.
Also, deep-frying is a pain, IMHO. I don’t like messing around with the oil - and straining/repackaging oil afterward.
Early on in the current situation, we purchased an air fryer, and LOVE IT. It's been great for getting that crispy, deep-fried feel with the wings, without all the hassle and grease.
The Instant Vortex 4-in-1 Air Fryer, 6 Quart by Instant Pot is the Air Fryer we purchased.
My ONLY issue with it is that - if I had my time back - I may have ordered this one - a size bigger.
We had no idea if we’d like it, how much we’d use it, etc... and I wasn’t really willing to pay more or sacrifice even more counter space to find out. Whoops!
Using Our Air Fryer
When air fryers first came out, I thought they were gimmicky and ridiculous. I didn’t know much about them, but had no desire to find out more - I’m always wary of buying trendy new gadgets for the kitchen.
Now, I wish I’d jumped on the bandwagon sooner. Wings and fries, especially, are absolutely amazing in an air fryer. I’m a believer now!
We even did an experiment to figure out How To Cook Perogies in an Air Fryer - fantastic!
So - as you may have guessed - I absolutely recommend an air fryer for this recipe.
If you don’t have one, I do have instructions up for deep frying or baking your wings for this, as well.
Cooking Whisky Honey Mustard Wings
This recipe comes together quickly and easily.
The sauce is made on the stovetop, and the wings can be cooked one of three ways: Deep fried, air fried, or baked.
Before getting started, sprinkle chicken generously with salt, allow to air dry while preparing glaze.
The Whiskey Honey Mustard Glaze
In a small saucepan, whisk together the sauce ingredients - aside from salt and pepper - whisk well to combine.
Simmer for 2 minutes or until thickened.
Season sauce with salt and pepper, set aside.
Cooking The Wings
For Deep Fried Wings:
Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
Transfer fried wings to a large bowl, toss with glaze, and serve hot!
For Baked Wings:
Preheat oven to 400 F, line a baking sheet with parchment paper
Arrange wings on baking sheet, bake until crispy, golden, and cooked through - about 45 minutes.
Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!
For Air Fryer Wings (Pictured)
Preheat Air Fryer to 380 F. Spread wings out in a single layer, or per your air fryer's instructions
Cook for 22 minutes, flipping them after about 15 minutes.
At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they're not, put them on for another few minutes.
Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!
More Wing Recipes!
Love wings? Here are a few more ideas for you!
Honey Garlic Sauce for Wings
Honey Jeow Glazed Wings
Hoppy Citrus IPA Glazed Wings
Maple Dijon Wings
Smoky Dry Rub for Wings
Spicy Ginger Glazed Wings
Tangerine Thyme Dry Rub Wings
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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Well, the published nonsense, anyway!
Whisky Honey Mustard Wings [Glazed Chicken Wings]
Equipment
- Deep Fryer
- Air Fryer
- Baking Sheet
Ingredients
- 4 lbs Raw Chicken Wings
- Salt
- ⅔ cup Honey
- ⅓ cup Dijon Mustard
- ¼ cup Whiskey
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Corn Starch
- 1 Garlic Clove
- Salt and Pepper
Instructions
- Sprinkle chicken generously with salt, allow to air dry while preparing glaze.
- In a small saucepan, Combine remaining ingredients- aside from salt and pepper - whisk well to combine. Simmer for 2 minutes, or until thickened.
- Season sauce with salt and pepper, set aside.
For Deep Fried Wings:
- Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
- Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
- Transfer fried wings to a large bowl, toss with glaze, and serve hot!
For Baked Wings:
- Preheat oven to 400 F, line a baking sheet with parchment paper
- Arrange wings on baking sheet, bake until crispy, golden, and cooked through - about 45 minutes.
- Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!
For Air Fryer Wings (Pictured)
- Preheat Air Fryer to 380 F.
- Spread wings out in a single layer, or per your air fryer's instructions
- Cook for 22 minutes, flipping them after about 15 minutes.
- At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they're not, put them on for another few minutes.
- Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!
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