GAPS Honey Mustard Glazed Wings

• 12 chicken wings
• salt-water brine
• 2 Tblsp honey
• 2 Tblsp homemade mustard
• 1/4 tsp garlic powder
• 1/8 tsp ground ginger
• 1/8 tsp Chinese 5-spice powder
• a small bit of cayenne powder, to taste

Thaw wings, if necessary.  The morning before you plan to cook the wings, snip the wing tips off and reserve for stock-making.  Separate the remaining two sections of wing at the joint, if desired (I am too lazy to do this anymore!).  Place wing sections into a salt-water brine and let soak until ready to cook (several hours is best).

To prepare the honey-mustard glaze, mix the honey and mustard thoroughly; then add whatever spices you can tolerate from the list.  This recipe is fairly mild, so if you like a bit of heat or spice, you’ll need to add more seasoning than I have listed here.  Likewise, if you enjoy a saucy wing you should double the honey-mustard glaze.

Grease a large baking pan and turn the oven on to 375 degrees Fahrenheit.  Drain the wings but do not rinse.  Set the wings in the pan and bake for about 20 minutes, then flip the wings over and bake for another 10 minutes or so.  Before the wings begin to brown, drizzle half of the honey-mustard glaze on the tops of the wings and return to oven until that side is browned (about 15 minutes for me).  Then flip the wings, drizzle the remaining honey-mustard glaze on the remaining side of the wings, and return to the oven until browned.

Allow to cool slightly, then serve with GAPS-friendly side dishes.  Any honey-mustard sauce drippings left in the pan can be drizzled over the wings before serving.  We like these wings with baked butternut squash, broccoli or cauliflower, and sauerkraut.

I’ve baked these wings at anywhere from 350 degrees to 400 degrees and they’ve turned out the same either way; so if you are in a hurry, you can bump up the temperature a bit to speed things along.  I often like to bake other things while I’m baking the wings so I tend toward the lower temps.

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