Chicken Wings with Whole Grain Mustard

Instructions

• 1
  Roughly chop the ginger. Crush the garlic with the flat side of a knife.
• 2
  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.
• 3
  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.
• 4
  Cut the wings at the joints into 2 pieces.
• 5
  Mix olive oil, salt, and pepper, add the wings, and mix everything. Let marinate for 30 minutes.
• 6
  Place the wings into the prepared warm marinade and thoroughly coat them on all sides. Refrigerate for 4 hours, preferably overnight.
• 7
  Preheat the oven to 220 °C. Line a baking sheet with parchment paper.
• 8
  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 the pan juices over them.