Mustard-Glazed Chicken Wings
After my successful egg reintroduction last week, my new food this week was mustard seed. Homemade, fresh-ground mustard… yum. I feel fine, but I’ll probably ease off on the reintroductions for a while. I have eggs and mustard to play with for a while and I certainly want to keep providing AIP recipes for the overwhelming number of people following an anti-inflammatory diet. I never did write up an AIP mustard substitute, but I would usually just mix turmeric and/or ginger in a bit of coconut yogurt and use in equal parts to the mustard. It doesn’t have nearly the same taste, but it stands in pretty well nevertheless.
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Mustard-Glazed Chicken Wings
Ingredients
- 16 whole chicken wings
- 1/4 cup coconut oil
- 1/8 cup mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground black pepper
Equipment
Instructions
- Preheat the oven to 425F.
- Lay the wings in a large, lightly oiled baking dish.
- Combine the remaining ingredients in a small bowl, then brush over the wings.
- Bake 40-45 minutes or until golden-brown and cooked through.