Name: Curried Honey-Mustard Wings
Total time: 1 h 30 min
Ingredients: 1/4 cup honey; 1/4 cup yellow mustard; 1/4 cup mango chutney; 1 tablespoon grated fresh ginger; 2 garlic cloves , minced; 1 teaspoon curry powder; 1/2 teaspoon cayenne pepper; Salt; 3 pounds whole chicken wings , halved at joint and wingtips removed; 2 tablespoons toasted sesame seeds

Why This Recipe Works

This Curried Honey-Mustard Wings recipe is an inventive update on a party-food classic. To prepare this chicken wings recipe, we separated the drumsticklike portion of the wing from the two-boned center portion to create nice-size pieces that are easy to cook and to eat. We hacked off and discarded the wing tips because they were liable to burn. And we didn’t miss them—they’re practically meatless. Patting the chicken dry before roasting helped keep the skin crisp and brown. A Microplane rasp-style grater proved to be the best tool for grating ginger—its fine blades pulverized the ginger, releasing all of its flavorful juices without stringy bits.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Process honey, mustard, chutney, ginger, garlic, curry powder, cayenne, and 1/2 teaspoon salt in food processor until smooth; transfer to large bowl.

Lightly coat slotted broiler pan top with cooking spray and arrange over foil-lined broiler pan bottom. Transfer to oven and heat until just smoking, about 5 minutes. Pat chicken dry with paper towels and season with salt. Arrange in single layer on heated broiler pan top and roast until golden brown, 35 to 45 minutes, rotating pan and flipping chicken halfway through cooking.

Remove chicken from oven and transfer to bowl with honey mixture. Toss to coat, then return chicken to broiler pan. Continue to cook until well browned, about 5 minutes. Sprinkle with sesame seeds. Serve.