the Breville Test Kitchen

Honey Mustard Chicken Wings

Name: Honey Mustard Chicken Wings
Cook time: 1800 s
Total time: 7200 s
Yield: Makes about 20
Ingredients: 3 lb chicken wing drumettes and flats (party wings); 1 tsp salt; 1 tbsp vegetable oil; Neutral flavored oil - for deep-frying; ¼ cup (3 oz) honey; 3 tbsp yellow mustard; 3 tbsp Dijon mustard; 1½ tsp fresh lemon juice; 1 tsp salt

Precision cooked and defrosted sous vide, means these wings can be frozen in batches for easy entertaining or midweek meals. Succulent, juicy and perfectly crisp on the outside, they get a final toss in the mellow-spiced sweetness of honey and mustard.

The HydroPro™ Plus

+1 more appliance

Shop

2 hrs total time

30 mins active time

Easy

Makes about 20

Ingredients

Measurements:

For the chicken

3 lb chicken wing drumettes and flats (party wings)
1 tsp salt
1 tbsp vegetable oil
Neutral flavored oil
for deep-frying

For the honey mustard sauce

¼ cup (3 oz) honey
3 tbsp yellow mustard
3 tbsp Dijon mustard
1½ tsp fresh lemon juice
1 tsp salt

Instructions

1
Place the chicken wings in a large bowl. Add the salt and vegetable oil and toss to coat. Place the chicken in a large vacuum seal bag, flatten to a single layer and seal under full vacuum, according to the manufacturer’s instructions. Refrigerate while the water bath preheats.
2
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with water until approximately halfway up the circulator. Set the temperature to 165°F and the time to 1 hour using Manual Cooking from the main menu and press Start.
3
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
4
When the timer signals, carefully remove the bag from the water, open and drain through a strainer placed over a large bowl. Transfer the wings to a tray lined with paper tower and pat dry.
5
To make the honey mustard sauce, place the honey, mustards, lemon juice and salt in a large bowl and whisk to combine.
6
Fill a deep fryer or large pot, a third full, with oil and preheat to 356°F. Working in batches, cook the chicken for approximately 5 minutes, or until golden brown. Transfer to a large bowl lined with paper towel to drain. Continue with the remaining chicken.
Tip: Alternatively, air fry the chicken at 375°F for 15 minutes, then broil on high for 4 minutes.
7
Add the chicken to the honey mustard sauce and toss to coat. Transfer to a serving bowl and drizzle with any excess sauce.