Preheat oven to 425F (200C).
- 1/4 cup Dijon mustard
- 4 cloves crushed garlic
- 2 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
- 2 tsp Tabasco sauce
- 2 tsp paprika
- 1/2 tsp black pepper
- 3 lbs divided wings
In a shallow bowl, stir together the mustard, garlic, Worcestershire sauce, oil, Tabasco, paprika and pepper.
Dip each wing in the mixture and arrange in a single layer on a rack on a foiled-lined baking sheet. I tossed them in the sauce rather than dipping. Cover and let sit for 30 minutes at room temperature ... I let them sit for about an hour.
Roast in preheated oven for about 30 minutes or until chicken is no longer pink inside, turning once.
Here they are when they came out of the oven.
Though the meat was tender, I was surprised that the skin wasn't crispy. And despite the name, they weren't spicy at all ... none of the ingredients in the marinade came through. If I make these again, I'll triple the amount of Tabasco sauce to give them some kick.
I also made Crunchy Garlic Wings for Gord.