Honey Mustard Chicken Wings

I have been making this sauce for my chicken for decades! A restaurant owner made a deal with me back in my twenties, that he would pay my groceries to test new recipes for his new restaurant, and for every recipe he put on the menu he paid me $100. One hundred dollars in the 1980’s was a lot of money. This recipe is one he put on his menu! He served it with scalloped potatoes and steamed broccoli, and every time I went into his restaurant this was the best things on the menu. I eventually worked at his restaurant for a short time and this is what I always ordered on my break. How ironic that was! Nowadays I make my PUFA free boiled and broiled wings and have this sauce on the side when I have dinner guests and I get many compliments.

I start these wings by boiling up some leftover frozen chicken bones for about an hour and half, but you can expedite this process by using canned bone broth. I do this step so that when the wings make a transfer of flavors that flavor goes back into the chicken from the broth so the chicken isn’t bland. It also gives me a more gelatinous bone broth in process. After the bones have boiled, or just add a jar of chicken bone broth and water to the pot, and add in the wings. I used just a pound for myself. Boil the wings for about 23 minutes.

While the wings are boiling preheat the broiler and have a middle rack ready. Line a baking sheet with foil and smear it with butter or refined coconut oil. I like using butter if I am going to eat the wings plain. The butter gives them and excellent flavor! When the wings are done broiling transfer them skin-side down and season them with salt. Broil them for about 7 minutes, a light golden color.

Turn the wings over, salt them again, and broil 4 to seven minutes more until crispy golden. At this point I just love eating them plain. They are the best wings, and not breading of PUFA’s? I made the sauce this time and OMG they were so good!

For the honey mustard sauce put 1/4 cup of butter in a small saucepan. Add in 1/4 cup of honey, 1/2 teaspoon of curry powder and 2 tablespoons of prepared mustard. Boil this for several minutes until it gets bubbly and thick. Serve this sauce on the side or drizzle it on the wings and garnish with finely chopped green onion

One pound of chicken wings is one of my most economical meals. I get a meal for myself and the wings I don’t eat I pull the meat off right away and save them for another meal. Then I freeze all of the bones and make a bone broth them! I have so many ways I make wings, so I will be posting lots more recipes for them. These wings though deserve a place on a Christmas holiday table, and on a restaurant menu!

“When we eat animal proteins in the
traditional ways (for example, eating fish head
soup, as well as the muscles, or “head-cheese”
as well as pork chops, and chicken-foot soup as
well as drumsticks), we assimilate a large amount
of glycine and gelatin. This whole-animal balance
of amino acids supports all sorts of biological
process, including a balanced growth of
children’s tissues and organs.” -Ray Peat