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Smoked Mustard Wings by Chef Matthew Jennings

Smoked Mustard Wings by Chef Matthew Jennings

By Matthew Jennings

Sweet, smoky wings with a tangy mustard kick. These wings are tossed in a warm mustard sauce, grilled and then smoked for some deep wood-fired flavor.

Prep Time

10 Min

Cook Time

55 Min

Pellets

Hickory

Ingredients

This recipe serves:

6

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Units of Measurement:
main
1/2 Cup spicy brown mustard
1 Cup apple cider vinegar
1/2 Cup soy sauce
2 Tablespoon honey
1 Tablespoon miso
1/2 Cup molasses
5 Pound chicken wings
1/4 Cup Canola oil
To Taste salt and pepper
As Needed lemon wedges

Steps

  • 1

    In a medium saucepan, whisk the mustard with the vinegar, molasses, soy sauce, honey and miso. Bring to a boil. Cook over medium heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.

  • 2

    When ready to cook, start the Traeger grill and set the temperature to 450° F. Preheat, lid closed, for 10 to 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 3

    In a large bowl, toss the chicken wings with the oil and season generously with salt and pepper.

  • 4

    Place the wings on the hottest part of the grill and cook until cooked through and lightly browned, about 15 minutes. Turn frequently so wings don't burn.

    450 ˚F / 232 ˚C

    00:15

  • 5

    Decrease the grill temperature to 225 degrees F (and activate Super Smoke if available). Smoke wings for an additional 30 minutes.

    225 ˚F / 107 ˚C

    00:30

    Super Smoke

  • 6

    Using tongs, transfer the wings to a clean large bowl. Toss the wings with the sauce and return to the grill.

  • 7

    Increase the temperature to 350 degrees F and continue cooking until glazed and lightly charred in spots, about 10 to 15 minutes more.

    350 ˚F / 177 ˚C

    00:15

  • 8

    Transfer the wings to a platter and garnish with chopped herbs. Serve with lemon wedges. Enjoy!

My Notes


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