Chicken Wings with Orange-Mustard Glaze


by: Debbi

You'll need more than one batch of these delicious little wings if you are having a party or feeding the crowd. For extra nice texture and better crispiness, coat in flour with salt, pepper, basil and rosemary.


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serves: 4

16 chicken wings, wing tips removed


2/3 cup cider vinegar

1/3 cup Dijon mustard

1/3 cup orange marmalade

1 teaspoon prepared chili powder

1 teaspoon granulated garlic

1 teaspoon kosher salt

1 teaspoon dark sesame oil

1/2 teaspoon curry powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground ginger

Nutrition Facts
Chicken Wings with Orange-Mustard Glaze

Servings Per Recipe: 4

Amount per Serving

Calories: 361

  • Total Fat: 20.6 g
  •     Saturated Fat: 5.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 89.3 mg
  • Sodium: 934.4 mg
  • Total Carbs: 20.4 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 16.4 g
  • Protein: 22.5 g

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1.  To make the sauce: In a medium saucepan, whisk the sauce ingredients. Bring the sauce to a boil, then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to cool to room temperature.

2.  Place the chicken in a large, resealable plastic bag and pour in half of the sauce; reserve the other half. Press the air out ofthe bag and seal tightly. Turn the bag to coat the chicken, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.

3.  Remove the chicken from the bag and discard the sauce left in the bag. Grill over Direct Low heat until the meat is no longer pink at the bone, 30 to 40 minutes, brushing with the reserved sauce and turning occasionally. Serve warm.

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