Elevate your game-day appetizer or comfort food spread with these exceptionally flavorful mustard-crusted chicken wings.
Infusing the poultry with a zesty layer of yellow mustard before breading locks in moisture and imparts a subtle, savory tang that complements the savory spice blend. Finished to a golden brown crunch, these wings deliver maximum texture and flavor.
Prep & Cooking Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Resting Time: 5 minutes
- Total Time: 35 minutes
- Yield: 10 servings
Ingredients
- 5 pounds chicken wings, separated at the joints (wingtips discarded)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon seasoned salt
- 1 tablespoon MSG (monosodium glutamate, such as Accent), optional
- 3 tablespoons prepared yellow mustard
- 3 cups all-purpose flour
- 1 quart neutral cooking oil for frying (vegetable, canola, or peanut oil)
Step-by-Step Instructions
1. Season the Poultry
- Lay your separated chicken wings out across a clean work surface or a protective plastic sheet for effortless cleanup.
- In a small bowl, combine the garlic powder, onion powder, ground black pepper, seasoned salt, and MSG (if using).
- Generously sprinkle this spice mixture over both sides of the chicken wings, using your hands to gently press the seasonings into the meat so they adhere well.
2. Apply the Mustard Binder & Dredge
- Using a silicone basting brush, lightly coat every single piece of seasoned chicken with a thin, even layer of yellow mustard. (Note: The mustard acts as an adhesive for the flour and tenderizes the meat, but do not overapply, or the coating will become too thick.)
- Place the all-purpose flour into a large, sturdy zip-top plastic bag.
- Drop the mustard-coated wings into the bag in batches, seal tightly, and shake vigorously until every piece is uniformly coated in a dry flour layer. Shake off any excess flour.
3. Heat the Oil
- Pour the neutral cooking oil into a deep fryer or a large, heavy-bottomed cast-iron skillet. Ensure there is enough oil to submerge the wings partially or fully, depending on your vessel.
- Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
4. Fry to Perfection
- Carefully lower the coated wings into the hot oil in small batches to prevent overcrowding, which can drop the oil temperature and lead to soggy crusts.
- Fry the wings undisturbed for about 6 minutes per side, or until the exterior turns a deep golden brown and achieves a crisp texture.
- Verify doneness by inserting an instant-read meat thermometer into the thickest part of a wing near the bone; it should register at least 165°F (74°C), and the juices must run clear.
5. Drain and Rest
- Remove the cooked wings from the hot oil using a slotted spoon or wire mesh spider strainer.
- Transfer them immediately to a wire rack or a plate lined with paper towels to drain excess oil.
- Let the wings rest for 5 minutes before serving to allow the internal juices to redistribute and the crust to set firmly.
Expert Cooking Tips
Maintain Oil Temperature
Keep your thermometer handy. If the oil gets too hot, the flour will burn before the chicken cooks through. If it’s too cool, the wings will absorb excess oil and turn greasy.
Double Dredge for Extra Crunch
If you prefer an extra-thick and ultra-crispy shell, dip the mustard-coated wings into a beaten egg wash before shaking them in the flour bag.
Work in Batches
Crowding the fryer or skillet drops the oil temperature rapidly. Fry three or four smaller batches for consistently crispy results.
Estimated Nutrition Facts (Per Serving)
Values are approximate and calculated based on 10 total servings.
| Nutrient | Amount per Serving |
| Calories | 410 kcal |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Cholesterol | 105 mg |
| Sodium | 680 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 0.5 g |
| Protein | 26 g |
