Monday Recipe: Creamy Dijon Chicken Wings

The original recipe called for Chicken Breasts but we like chicken wings better.  We use the frozen chicken wings and parts, you don't even have to thaw them first.  Bill typically does this on the grill.  It is the same process but on a propane gas grill and you don't have to use the oven!  Even better, if you are the main cook inside like me, then it is a chance to take a night off.


·        1 lbs Chicken Wings & Parts
·        ½ cup chicken broth
·        ⅛ cup apple cider vinegar
·        ½ cup Dijon Mustard
·        ⅓ cup cream cheese, softened
·        2 tbsp fresh basil, finely chopped
·        1 tbsp olive oil
·        3 cloves of garlic, minced


1.     PREHEAT oven to 350 degrees
2.     MIX broth, vinegar, mustard, cream cheese, garlic, oil and basil until well blended.
3.     PLACE chicken wings in an aluminum pan.
4.     POUR the sauce over the wings and parts.  Sauce should cover to the top of the wings.  Make sure all wings are well coated
5.     COVER the pan with aluminum foil.
6.     BAKE for 20 - 25 minutes. 
7.     UNCOVER and BAKE for additional 10-15 minutes.

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