Sponsored: Maple mustard wings
Makes: 4
Serves: 4
Prep time: 15 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: Maple mustard wings
Makes: 4
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
For the chicken
- 4 tbsp maple syrup
- 3 tbsp wholegrain mustard
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 tbsp Aspall Organic Apple Cyder Vinegar
- 1 tsp cayenne (optional)
- 1kg chicken wings, separated
To serve
- 100ml buttermilk
- 2 tbsp sour cream
- ½ x 20g pack chives, finely chopped
- 1 garlic clove, grated
- ½ tbsp Aspall Organic Apple Cyder Vinegar
Step by step
- Whisk together all of the ingredients for the marinade. Add seasoning to taste. Set half of the mixture aside for later, then add the wings and toss to coat. Set aside for 1 hour in the fridge.
- Preheat the oven to 220°C, fan 200°C, gas 7, and get started on the dipping sauce. Whisk together the buttermilk, sour cream, most of the chives, grated garlic, vinegar, and a big pinch of salt and pepper. Keep in the fridge until ready to serve.
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Arrange the wings on a wire rack over a baking paper lined tray, then transfer into the oven for 35 minutes, flipping halfway, or until sticky and slightly charred all over. Pop under the oven grill for a couple minutes if you want some more colour on them – but make sure there’s no baking paper sticking out. Toss in the remaining sauce, then transfer to a platter with the creamy sauce. Sprinkle with the remaining chives.COOK’S TIPSwap out the chicken for cauliflower for a delicious veggie alternative!
