CHICKEN WINGS: Enjoy this easy to follow recipe especially during BBQ season.

HONEY MUSTARD CHICKEN WINGS OR THIGHS:



4 lbs. chicken wings or thighs


marinade:

¼ cup Dijon mustard
1-2 tsp salt
2 tbsp. white wine vinegar
2 tbsp. oil
½ cup liquid honey
3 cloves garlic, crushed
2 tbsp. chopped parsley
freshly ground black pepper



Rinse and pat dry chicken thighs or wings, discarding wing tips, reserving for stock if preferred.

Combine marinade ingredients in a large glass bowl, reserving ¼ cup for basting. Add chicken pieces, tossing and turning pieces over to thoroughly coat with marinade. Cover bowl with plastic wraps and marinade chicken for at least 4 hours, or overnight, in the refrigerator.

Preheat oven to 350 degrees F. Drain chicken and transfer to a rack on a large baking pan. Brush chicken well with reserved marinade and bake for 20 minutes. Turn pieces over and baste the other side. Cook 20 minutes more or until juices run clear and chicken is golden brown.

Alternately, preheat barbeque to medium indirect heat and cook chicken, covered, for 30 to 35 minutes, or until cooked. Baste chicken with reserved marinade during last 5-8 minutes of cooking.