MUSTARD MAPLE CHICKEN WINGS (INSTANT POT RECIPE)
Learn how to make sticky golden glazed mustard maple chicken wings with your Instant Pot and the oven or barbecue grill. These are gluten-free and paleo-friendly and are great as finger food, family dinner or for game night.
Provided by Instant Pot Eats
Categories Main or Finger Food
Time 45m
Number Of Ingredients 16
Steps:
- Mix the chicken wings with salt, pepper, onion and garlic powders, lemon juice and mustard. Use your hands to coat the meat evenly.
- Place the trivet inside the pot and add 1 cup of water. Lay the chicken wings on top of the trivet. Start with larger pieces and build up with the smaller wings on the top.
- Pop the lid on top, lock and set to Manual/Pressure Cook for 5 minutes (at HIGH pressure). The Instant Pot will take about 5 minutes to come to pressure.
- In the meantime, mix the roasting glaze sauce and preheat the oven to 480 F / 250 C. Prepare a large oven tray lined with foil (to catch any drippings) and an oven rack. Finishing the wings on a rack will allow for the hot air to circulate all around the meat, rather than just the top.
- Once the timer is done, allow about 5-7 minutes for natural pressure release, then use the quick release method to let off the remaining pressure (point the top valve to Venting or press it down on Nova models). Transfer the pre-cooked wings to a bowl and pour in the glaze sauce. Toss through the wings well to coat evenly.
- Lay the glazed wings on an oven rack (dip them into the glaze in the bottom of the bowl to coat one final time). Make sure to leave some space between pieces for even roasting. Pop in the hot oven, middle shelf and cook for 10 minutes. Remove the tray, turn over the pieces and brush the wings with the remaining glaze from the bowl and pop back in the oven for 5-7 more minutes.
- Transfer cooked chicken wings onto a serving plate. Brush the tops with a little extra maple syrup and lemon juice mix to a little shine. This is optional as they will be tasty already. Serve while hot but they are also tasty cold.
Nutrition Facts : ServingSize 4-5 pieces, Calories 419 calories, Sugar 15.6 g, Sodium 1023.5 mg, Fat 23.4 g, SaturatedFat 6.2 g, TransFat 0.1 g, Carbohydrate 19.5 g, Fiber 0.6 g, Protein 31.5 g, Cholesterol 194.3 mg
HONEY-MUSTARD CHICKEN WINGS
For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 9g protein.
MAPLE MUSTARD CHICKEN
My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.
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- To your Instant Pot, add the chopped potatoes and the maple-mustard-broth mixture, mix to coat the potatoes.
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