Carolina Mustard Wings are fried until crispy and then coated in a spicy, tangy, and a little sweet mustard sauce. These full-flavored wings are perfect for gameday.
I used to not be a huge fan of mustard BBQ sauce, but now I am a total convert. Whenever we go to a BBQ restaurant, I immediately reach for the mustard sauce. It never disappoints.
How to Make Carolina Mustard Wings:
These delicious wings are first coated in seasoned flour and then refrigerated for 1 hour. This allows the flour to soak into them. They get crispy when fried, but don’t have a heavy coating, You can hardly even tell they are coated in flour.
The mustard sauce has lots of bold flavor. It’s a mixture of butter, hot sauce, yellow mustard, brown sugar, Worcestershire sauce, black pepper, and cayenne pepper. Add more or less cayenne pepper to make it more spicy or less spicy. This sauce is also great on pulled pork, chicken, or even as a glaze for salmon.
Fry the wings in either Vegetable oil or peanut oil. Canola oil would work as well. You want the oil to be about 365 degrees. A thermometer is useful for getting the oil to the right temperature and keeping it there.
Once the wings fry for about 18 minutes, they get tossed in the mustard sauce and they are ready to eat.
Grab yourself an ice cold beer and lots of napkins because these suckers are messy.
Try these other wing recipes:
- Orange Soda Hot Wings– a wonderful combo of sweet and spicy.
- Crock Pot Sweet and Spicy Sticky Wings– Wings cooked in the crock pot are so good. The meat falls off the bone. Broil them before serving to get them crispy.
Carolina Mustard Wings
- 24 chicken wings
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- vegetable or peanut oil
- 1/3 cup butter
- 1/3 cup hot sauce (Frank's Red hot sauce or Crystal)
- 1/3 cup yellow mustard
- 1/4 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/2 to 3/4 teaspoon cayenne pepper
- Cut the chicken wings into flappeers and drums and discard the wing tips. Place in a 9x13-inch pan.
- In a bowl, stir together flour, seasoned salt, paprika, garlic powder, and cayenne pepper.Sprinkle mixture over wings and toss the wings to coat them evenly.
- Refrigerate wings for 1 hour.
- Make sauce. Melt butter in a small saucepan. Add hot sauce, mustard, brown sugar, Worcestershire sauce, pepper, and cayenne pepper. Simmer for 10 minutes. Keep warm.
- Heat 2 inches of oil in a large Dutch oven to 365 to 375 degrees.
- Add half the wings and cook 12 to 15 minutes. Remove from heat and place on paper towel-lined plate to drain. Repeat with remaining wings.
- Place wings in a large bowl. Pour sauce over them and toss to coat.
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