It’s that time of year when we start planning cookouts and graduation parties. I don’t know about you, but my family and friends like to include chicken wings at our little get-togethers: barbecue wings, grilled wings, oven baked wings or fried wings. Some people like the whole wing or with the wing tip removed, I like the drummettes.
A little while ago I bought drummettes, intending to make lemon chicken wings. No special occasion, I just wanted some wings. Eventually I decided on something with a little more kick so I made horseradish mustard drummettes. This was a first, but they were quite tasty. Of course, these wings can be grilled, but for this recipe, they are baked.
With Memorial Day and 4th of July coming up, this is a great time of year to make these horseradish mustard drummettes. It’s a pretty simple recipe. If you like wings, try it.
make your marinade; put chicken and marinade in Ziploc or Hefty bag and refrigerate
Once the wings were done, Mr. J and I sat down to dinner of drummettes and a salad. Mr. J cleaned his plate – he really liked the wings. So this is another keeper that on Memorial Weekend will be grilled. I hope you try them. Bon appetite!
- 2 pounds chicken drummettes or wings
- 3 tablespoons horseradish mustard
- 1/3 cup olive oil
- 5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon coarse ground black pepper
- 2 teaspoons salt
- 3 shakes Tabasco sauce
- Cooking spray
- Wash chicken drummettes/wings and set aside
- Combine the remainder of ingredients and mix well to make marinade
- Place chicken and marinade in a ziploc bag, place in refrigerator and marinade for a minimum of 1 hour.
- Remove chicken from refrigerator, place in oven safe skillet/baking dish or lined cookie sheet prepared with cooking spray
- Preheat oven to 400 degrees
- Place chicken in oven 7-8 inches from broiler
- Cook uncovered for 30 minutes or until done