Recipe by David Sabourin
"Delicious BBQ wings that are easy to make!"
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fresh lemon juice
coarse-grained Dijon mustard
freshly ground black pepper
chicken wings, separated at joints, tips discarded
First, this recipe is greatly improved if the lemon juice is doubled to 2 tablespoons. Second, I don't like black pepper so I left it out of the recipe. The mustard I used was Gray Poupon Country Style (if type and brand make a difference).
I took MARGALITA4's suggestion to try it on pork after making the wings (which were very good). I used country style pork ribs, marinated them overnight, and we all though this marinate made them even more delicious than the wings--so I next tried lamb chops. If anyone reading this recipe likes lamb chops, this marinade is fantastic on lamb.
Oh, don't use bottled, chopped garlic in this recipe. The difference between fresh and bottled is dramatic. One of my 3 tests used the bottled for 1/2 the recipe as a test and it was not as good.
Cooking directions were good. Suprised that there was hardly any flavor in these wings. Soaked them for 24 hours. I thought these would be awesome, flavor no, but cooked perfect.
I made these for my husband and Dad and baked/broiled in the oven rather than grill due to weather.The smell of the marinade was fantastic and they cooked up beautiful.Both of them loved them.I thought they were great too and will definately be making them again.
We decided to have a wings for dinner night at my house and this was on the menu. This was a huge hit with both kids and adults! Easy preparation and wonderfully tasty but not spicy. Excellent!
I made these wings and the family just loved them, and they take no time to prepared, in fact I did not even marinate them for the two hours suggested I just mixed and grilled and they were great so I imagine they only get better with marination time.
Good recipe. Used it on chicken wings the first time--very tasty. Used it on pork chops the second time--even better. It takes awhile for the taste to develop so make sure you set aside a few hours for marination before cooking.
I used this on boneless chicken instead of wings. I wasn't sure about the amount of black pepper so I only used 1/2 the suggested amount. I'd suggest not basting with the marinade (that was used on the raw food) during cooking as this might not be a safe practice. Some sites say you can reuse the marinade for basting if you boil it for 5 to 7 minutes but why bother?
This recipe was great! My husband, my 5 year old and my one year old all loved it. The marinade came out pretty thick for me so I couldn't really use it to baste during grilling but it was still perfect. I did cut back on the pepper and salt since they seemed to be a little much. What a nice change from BBQ sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Dijon Wings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 222
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