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Champagne Dijon Chickon Wings Recipe
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| Ingredients: | |
| 1 Tbs | butter |
| 1 | Shallot finely chopped |
| 1/4 c | Champagne vinegar |
| 1/3 c | Dijon mustard |
| 1/4 c | honey |
| 12 | chicken wings, 3-3 1/2 lbsw, cut at joints, tips discarded |
| 1 1/2 tsp | dried tarragon |
| 1/2 tsp | garlic powder |
| 1/2 tsp | salt |
| 1/2 tsp | cracked pepper |
| greens and celery | |
Directions:
Preheat overn to 423ยบ F. Line jellyroll pan with foil. In pot, melt butter over low heat. Add shallot. Cook, stirring until soft, 7-8 min. Add vinegar; over high heat, bring to boil, Reduce heat to medium; cook until liquid is almost gone, 3-5 min. Stir in mustard and honey; cook until thickened, 2-3 min. Remove from heat; reserve.
If desired, cut meat away from bone at one end of each piece, scraping it back to expose bone. Place in single layer on pan. Mix tarragon, garlic, salt and pepper; sprinkle over wings. Brush with half of mustard mixture. Bake 10 minutes. Brush with remaining mixture. Bake until no longer pink near bone, 10 minutes. Serve with greens and celery.
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