Oven Baked Honey Mustard Drummies Food

BAKED HONEY MUSTARD GARLIC DRUMETTES

Steps:

• Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a non-reactive bowl.
• Add chicken toss to coat each piece well.
• Cover and refrigerate at least one hour or up to one day.
• Preheat oven to 400 degrees.
• Place chicken in a singe layer on a wire rack over an oven tray.
• Bake 45 minutes until well browned and cooked through.
• (The first time i made these i doubled the sauce and they turned out just fine!).

THESE HONEY MUSTARD BAKED CHICKEN DRUMSTICKS ARE AMAZING!

Steps:

• Preheat your oven to 375 degrees f. and lightly rub or spray a large baking dish with cooking oil such as avocado oil.
• Pat your chicken drumsticks dry with paper towels.
• Place the chicken drums into the prepared dish and season with a pinch of sea salt and pepper.
• In a small bowl, whisk mustards, honey, paprika and garlic, and onion powder until smooth. Yes, we use TWO types of dijon mustard in this recipe for AWESOME flavor!
• Pour this sauce evenly over the chicken and toss gently to coat well.
• Bake for 35-40 minutes or until cooked through (internal temp should read 165F).
• Turn on the broiler and broil chicken for additional 2-3 minutes just until they crisp up and get that nice glaze on top. YUM!
• Carefully remove from oven and garnish with parsley if desired.
• Serve immediately.

BAKED HONEY MUSTARD WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings.
• In a skillet, combine honey mustard sauce ingredients on medium heat and stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

SHAKE 'N BAKE® HONEY DRUMMIES

Steps:

• Preheat oven to 400°F. Mix honey and water in shallow dish. Dip chicken into honey mixture, turning over to evenly coat both sides. Gently shake off excess honey mixture.
• Add 3 or 4 chicken drumettes to coating mix in shaker bag; close bag and shake gently until evenly coated. Repeat with remaining drumettes. Discard any remaining coating mix. Place chicken in foil-lined 15x10x1-inch baking pan.
• Bake 30 minutes or until cooked through.

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

EASY OVEN BAKED CHICKEN DRUMMIES

Steps:

• Preheat oven to 350 degrees.
• Spray a lined (with foil) casserole pan (or a cookie sheet) with Pam.
• Give the drummies a good sprinkling of salt and pepper, on both sides.
• Mix honey, soy sauce, ketchup and minced garlic together and stir.
• Pour the mixture over the drummies.
• Bake the drummies for 45 minutes.
• Take them out of the oven and turn them over.
• Raise the temperature to 425 degrees and bake for about 15 more minutes.
• Remove and let them rest for about 5 minutes.
• Serve and enjoy! They're yummy!!

HONEY-MUSTARD CHICKEN WINGS

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.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN DRUMMIES

Steps:

• Combine all of the marinade ingredients in a large bowl (the bowl must be able to hold all 8 drumsticks).
• Add the drumsticks and ensure thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 375°F (190°C ).
• Place chicken drumsticks in a single layer on a baking tray and bake for 40 minutes. Depending on the size of the drumstick, they may need a little longer.
• Allow to rest for 5 minutes before serving .

HONEY MUSTARD OVEN-BAKED CHICKEN TENDERS

Steps:

• Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
• Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
• Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
• Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

ZESTY HONEY-MUSTARD CHICKEN DRUMETTES

Steps:

• Heat oven to 400ºF.
• Mix mustard, honey and hot sauce in saucepan. Cook on low heat until heated through. Keep warm.
• Arrange wings in single layer on foil-lined shallow baking pan.
• Bake 20 to 30 min. or until wings are cooked through and golden brown. Toss wings with warm mustard sauce just before serving.