Maple Mustard Chicken Wings or Thighs
Was looking for something to do with chicken thighs and came across lots of recipes for chicken wings. What the…? Why not use the same ingredients and substitute the thighs? Happy to report that they worked very well! So next time you are looking for recipes to do something different with thighs OR legs, just use any wing recipe…… WING IT! LOL
Maple Mustard Chicken Wings OR Thighs
2 lb. Chicken wings or thighs
2 T vegetable oil
2 cloves of garlic minced
½ teaspoon each of salt and pepper
1/3 cup maple syrup
¼ cup Dijon mustard
¼ cup grainy mustard
2 T cider vinegar
Mix all of the above ingredients in a bowl large enough to contain the wings or thighs. Add in the chicken pieces and toss well. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Reserving marinade, arrange chicken on a rack on foil-lined rimmed baking sheet. Spoon half of the marinade over top. Bake in 400 degree oven for 20 minutes and turn over. Brush reserve marinade over the chicken. Bake until juices are clear…about 20 minutes more. Broil for 1 minute if you want them crispier.
This recipe can be found in Canadian Living : Best of Chicken magazine Spring 2008, page 61
Posted on April 1, 2012, in Chicken, KISS - Keep It Simple Stupid and tagged Canadian Living Magazine, chicken thighs, cider vinegar, dijon mustard, grainy mustard, maple syrup. Bookmark the permalink. Leave a comment.