Ingredients
- 2.5lb-1kg chicken wings (already cut)
- 3 tablespoons Dijon mustard
- ½ teaspoon salt
- 3 tablespoons English mustard
- 4 tablespoons honey
- ½ teaspoon white pepper
- 2 tablespoons lemon juice
- 2 tablespoons melted butter
- ¼ teaspoon dried thyme
Method
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Place the wings onto the roasting rack and cook for 40 minutes
- Meanwhile, place all of the remaining ingredients into a large mixing bowl and combine
- Once the wings have had their 40 minutes, add to the bowl of marinade and coat each wing evenly
- Reduce the oven temperature to 212˚F/100˚C regular oven or 176˚F /80˚C fan assisted oven and pop the wings back in for a further 10 minutes
- Remove the wings and coat evenly in the marinade one last time. Pop back in the oven for a final 10 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster
- Ensure the meat is thoroughly cooked and not pink. Serve and enjoy
