Spicy Chinese Mustard Chicken Wings
- Total Time
- 1 hour, plus 8 to 24 hours' brining
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4pounds wings, separated into wingettes and drumettes (see note)
- ¼cup kosher salt
- 2tablespoons sugar
- 1½-inch piece fresh ginger, thinly sliced but not peeled
- 4scallions, white and light green parts
- 2cloves garlic
- Potato starch or all-purpose flour, for frying
- Peanut, canola or another neutral oil, for frying
- 2tablespoons canola oil
- 1tablespoon minced ginger
- 1garlic clove, minced
- 1tablespoon minced scallions
- 1cup yellow Dijon mustard (not whole grain)
- ½cup lager beer
- ½cup brown sugar, more to taste
- ⅓cup ketchup
- ¼cup sherry vinegar
- 1tablespoon Worcestershire sauce
- 1teaspoon dry mustard, more to taste
- 1teaspoon cayenne, more to taste
- 2teaspoons black pepper
For the Wings
For the Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1319 calories; 111 grams fat; 18 grams saturated fat; 0 grams trans fat; 64 grams monounsaturated fat; 29 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 55 grams protein; 1145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Up to 1 day before cooking, bring about 1½ quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.
- Step 2
Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes.
- Step 3
Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.
- Step 4
Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside.
- Step 5
In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.
- Step 6
Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.
- Step 7
When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.
Tip
- You should be able to purchase wings separated, but if not, take a whole wing and use your fingers to feel for the joint between the two sections, then use kitchen shears to cut through it. Use your fingers to feel for where the tip meets the flat of each wing, then cut off the tip. Discard tips or save for stock.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alexandra Lightning
Here's how: Place wings on large oil-sprayed sheet pan, two if necessary so you don't crowd them. Place in preheated 375 F oven on middle rack if using one pan, or on upper and lower third racks if using two pans. Bake for 1 and 1/2 hours turning wings once or twice, until crispy and golden. If using two pans alternate shelf positions halfway through cooking. Then toss in sauce.
John Golden
You call for yellow Dijon mustard. Do you mean yellow mustard like French's (which is not Dijon) or the typical Dijon mustard, which I guess is yellowish; haven't seen it any other color?
Stu
Whenever I brine chicken (or anything else, for that matter) I always make the brine solution double strength and then add ice cubes to get it as cold as possible before adding the meat. Otherwise, it takes too long for it to get cold enough to be safe, even in the coldest part of the fridge. It's an extra step, but better safe than sorry.
j bach
Ellie, why not im baking it in a hot oven (450) for 20 min, turn and go 20 and out. Or bake at 375 for 30-40 min and then broi for a nice crisp.
Richard Reina
Made these last night, with some minor revisions based on what was in the house (shallots instead of scallions; spicy brown mustard, not yellow; ale instead of lager; sherry wine instead off vinegar). After brining, I lightly dusted the wings with a.p. flour and baked on a baking sheet at 375F for one hour. Then switched to the broiler- brushed one side of each wing with sauce and broiled for one minute, repeating with the other side. They were the best wings I've ever made. Will repeat!
ajea
Add some corn starch to the rice flour for crunch.
Melissa
Third ingredient from the bottom. Dry mustard.
Vivi
A nice side option for tossing the taste buds around is a spicy cornbread and crunchy romaine salad. Add a dash of black pepper and chili pepper to the cornbread mix its about 1/2 a teaspoon with a box mix like Jiffy. For salad, try romaine, red and orange peppers, cucumbers, carrot shreds and toss with a little balsamic vinagrette, typically on the sweet side. This is my Super Bowl 50 menu. For dessert, lemon and raspberry sorbet. Voila!
jocelyn
Can these be baked, rather than fried?
Anita
I can't say for certain with this recipe but I use rice flour -- combined with a some a.p. flour for frying regularly. It makes a lovely crust. I have meant to try it by itself but never remember at the moment. My guess is that with rice flour alone the crust would be so light as to be almost unnoticeable, but it would be easy to experiment with a few wings as you go. Just add a little a.p. flour if you want something more substantial than the rice flour alone.
Joyce
Second to last line, "Repeat with remaining wings and sauce.....".
David W.
The flavor of the sauce was really good, however, after going to the trouble of deep frying them to get a crispy skin, putting the wings into the sauce made the skin go all soggy. The flavor was really good but I was a little disappointed by the second step undoing the efforts of the first step. The best ones were the initial cooks' test pieces dipped into the sauce and eaten immediately.
James
bake at 375 for 30-40 min and then broi for a nice crisp.
Delise
These were good. I baked the wings instead of frying. I basted them a few times with the extra sauce. I felt they needed more acid and when I drizzled Cholula on them, the taste brightened and intensified. I'll definitely use more acid than just the sherry vinegar if I make them again. I've been ordering legit Chinese mustard powder online - it's the real deal, the mustard that clears your sinuses as you eat. The result was much better than just plain mustard powder.
chrissi
Hi John Golden! I think there is also a “Gulden” mustard, if I’m not mistaken? I think you’re on the money that it’s not French’s but rather Dijon mustard that that recipe asks for, which I imagine, will give the sauce both punch and body. French’s might just give you gut punch, but sometimes that can be what the doctor asks for, too. In any case, if you’re going to be authentic, Dijon sounds more French than French’s—it would have to be Francois’s, or something. Good luck!!
Jeannie J.
Sprinkled wings with corn starch and salt mixture, stirred/tossed, placed on wire rack in fridge for 8 hours, then cooked in batches in air fryer with space between wings, for 16 minutes. Made sauce according to recipe, added wings to coat, then fished them out and served. Didn't brine them. Quick and easy, and quite good. Next time will plan ahead (better than this time) and include the brining step.
Jerry B
Can I use skinless chicken thighs to make this a bit healthier? Does anyone have thoughts?
Jeannie J.
That's a good idea. Will try skinless thighs next time...
Jhoane
Excellent recipe, and can be adjusted according to what is in the pantry and food sensitivities. (I am garlic and onion sensitive, and the wings turned out spectacularly even without them. The salt/baking powder is a great addition. I broiled the wings instead of frying them, and my wing experts in the family were very impressed!
copro
I did these in the oven instead of frying them. They were very tasty and we scarfed them up, however I probably won't make them again for the simple reason that there are so many ingredients in the sauce that it's actually not that economical (almost a whole jar of Dijon) to make. The sauce was definitely good, but not amazing enough, to justify the cost.
Delise
These were good. I baked the wings instead of frying. I basted them a few times with the extra sauce. I felt they needed more acid and when I drizzled Cholula on them, the taste brightened and intensified. I'll definitely use more acid than just the sherry vinegar if I make them again. I've been ordering legit Chinese mustard powder online - it's the real deal, the mustard that clears your sinuses as you eat. The result was much better than just plain mustard powder.
Richard Reina
Made these last night, with some minor revisions based on what was in the house (shallots instead of scallions; spicy brown mustard, not yellow; ale instead of lager; sherry wine instead off vinegar). After brining, I lightly dusted the wings with a.p. flour and baked on a baking sheet at 375F for one hour. Then switched to the broiler- brushed one side of each wing with sauce and broiled for one minute, repeating with the other side. They were the best wings I've ever made. Will repeat!
LizzieMac
I bake wings all the time - I have a silicone mat with little pyramids all over it, and it catches most of the grease that comes off them. Lately I've been grilling them and then tossing them in this spicy, robust sauce. Delish!!
BGE
Nice, but not brilliant ... try the "lacquered" chicken wings instead.
James
bake at 375 for 30-40 min and then broi for a nice crisp.
David W.
The flavor of the sauce was really good, however, after going to the trouble of deep frying them to get a crispy skin, putting the wings into the sauce made the skin go all soggy. The flavor was really good but I was a little disappointed by the second step undoing the efforts of the first step. The best ones were the initial cooks' test pieces dipped into the sauce and eaten immediately.
Tom F.
This was really great, brining the chicken and then cooking for ten minutes produced the most tender and juicy wings ever. I had not need to adjust the sauce in terms of spiciness, thought it is kind of soupy. You'll need lots of napkins...I would not mind if they were a little drier.
Mary
Absolutely Fantastic. Sweet, Tangy, and Juicy! They are gone and the game has not even begun. a totally different experience.
Vivi
A nice side option for tossing the taste buds around is a spicy cornbread and crunchy romaine salad. Add a dash of black pepper and chili pepper to the cornbread mix its about 1/2 a teaspoon with a box mix like Jiffy. For salad, try romaine, red and orange peppers, cucumbers, carrot shreds and toss with a little balsamic vinagrette, typically on the sweet side. This is my Super Bowl 50 menu. For dessert, lemon and raspberry sorbet. Voila!
Nancy
Just get the original Grey Poupon Dijon. Its slightly brownish yellow and creamy not grainy. I think they shudda left off the word yellow, it's confusing some people.
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