Chicken Wings with Whole Grain Mustard

Roughly chop the ginger. Crush the garlic with the flat side of a knife.

In a saucepan over low heat, melt the oil with butter, add the garlic and sauté it for 1 minute on both sides. Add the mustard and sugar and cook for 5 minutes, stirring frequently. Pour in the wine all at once, stir, and let it reduce completely.

Add ginger, thyme, parsley, stock, salt, and pepper and mix. Bring to a boil, cook for 10 seconds, and remove from heat. Pour the marinade into a large bowl.