We love grilled wings for tailgate season! (Our Lemon Chesapeake version is a staple.) These tangy wings tossed in our new Dijon are something really special. (And not sure what it is about Dijon, but it makes 'em kinda fancy too, right?) Add them to you next line up and watch everyone drool!
What you need
12 whole chicken wings, cut into drumettes and flats or 24 wing “halves”
coarse salt and pepper
1/2 cup Tessemae’s Dijon Mustard
2 tablespoons grated parmesan cheese
1 tablespoon fresh thyme leaves, roughly chopped
zest of 1 lemon
veggie sticks, for serving
What to do
Wing Tips: Grilling wings on gas grills can be tricky because as the fat starts to render, your grill may flare up. Use a spray bottle of water on flares if they out of control. You can also rotate the wings around if there is a hot spot. If the flares are too much, try turning off one of the burners and placing all of the wings over that area.
- Toss the wings with ¼ cup Dijon and season with salt and pepper. Let marinate at least 1 hour and up to overnight.
- Heat your grill to medium-low, or set a charcoal grill for cooking over indirect heat.
- Place the wings on the grill and cook, turning occasionally, until cooked through and crispy, about 30 minutes. (See below tips on grilling wings.)
- Transfer the cooked wings to a bowl and toss with ¼ cup Dijon, parmesan, thyme, and lemon zest. Serve hot, with the veggie sticks.