Chicken Wings with Whole Grain Mustard

MARINADE INSTRUCTIONS

• 1
  Chop the ginger coarsely. Crush the garlic with the flat side of a knife.
• 2
  In a saucepan over low heat, melt the oil with the butter, add the garlic and sauté 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 evaporate completely.
• 3
  Add the ginger, thyme, parsley, broth, salt, and pepper and mix. Bring to a boil, cook for 10 seconds, and remove from heat. Pour the marinade into a larger bowl.

INSTRUCTIONS

• 1
  Cut the wings at the joints into 2 parts.
• 2
  Mix olive oil, salt, and pepper, add the wings, and mix everything together. Let it rest for 30 minutes.
• 3
  Place the wings in the prepared warm marinade and coat them thoroughly on all sides. Refrigerate for 4 hours, preferably overnight.
• 4
  Preheat the oven to 220°C. Line a baking sheet with parchment paper.
• 5
  Arrange the wings on the baking sheet, place in the preheated oven, and bake for 30 minutes. After baking, transfer the wings to a serving dish and pour over the resulting juices.