These Crispy Crunchy Mustard Fried Chicken Wings are what game day dreams are made of. Ditching the usual buttermilk route, these wings are marinated in a zesty mustard blend, ensuring every bite is bursting with tang and tenderness. Coated in a seasoned flour mix, they’re fried to a golden perfection, offering a crunch that’s simply plate lickin’ good.
Need Some Quick Meal Ideas? Need Some Serving Suggestions?
Alright, honeybuns! If you’re in a pickle about what to serve alongside these crispy chicken wings for game day, look no further. I’ve rustled up a menu that’s gonna have your guests doing a touchdown dance right in your living room. Let’s get into this feast that’s as fabulous as a halftime show:
Appetizer – Loaded Nacho Platter: Piled high with all the fixin’s: melted cheese, jalapeños, sour cream, and a sprinkle of green onions. Don’t forget the guacamole!!
Entree – Double Cheese Shredded Chicken Chili: Rich, hearty, and packed with flavor. This chili’s got layers – tender chicken, a blend of spices, and of course, double the cheese. Top it with some sour cream and chopped green onions.
Side – Elote (Mexican Street Corn): This ain’t just corn, honey. It’s a fiesta on a stick! Grilled to perfection, then slathered in a zesty sauce, and finished with a sprinkle of cheese and chili.
Drink – Jungle Juice: A punch that packs a wallop! A mix of fruity flavors, a splash of soda, and a secret blend of spirits. Served in a big ol’ bowl with slices of citrus and berries floating on top.
Why Mustard Wings Are My New BFF
Okay, so you know how much I live for fried chicken wings, right? And let’s be real, I’m all about those flats – don’t even try to change my mind! 😂 Now, I’ve stumbled upon this mustard fried chicken trend that’s all over TikTok, and honey, it’s a game changer. The tangy kick from the mustard, combined with that signature crispy crunch, is just… chef’s kiss. I mean, can you think of a better treat for game day? Or, you know, any day? Trust me, once you try these wings, you’ll be as obsessed as I am. 🍗✨
Mustard’s Moment in the Spotlight
Whoever’s handling PR for mustard, they deserve a standing ovation! Mustard-based recipes are having a major moment, especially on TikTok. Traditionally, buttermilk and eggs have been the go-to for marinating, tenderizing, and ensuring that crispy coating adheres perfectly. They add moisture, bind the breading, and give that golden hue we all crave. But guess what? Mustard is showing it can wear all those hats and more. Not only does it kick, but it’s also proving to be a dynamo for marinating, tenderizing, and making sure that coating clings just right. And as a delightful bonus, it serves as a zesty accompaniment. In our recipe, mustard confidently steps in, replacing both buttermilk and eggs, showcasing its versatility and sealing its status as a kitchen MVP.
What You’ll Need For This Mustard Fried Chicken Recipe
- Smoked Paprika: Adds a smoky depth to the wings, making every bite a flavor-packed experience.
- Onion Powder: Brings in a subtle savory note, because who doesn’t love the taste of caramelized onions without the tears?
- Garlic Powder: The ultimate flavor booster! It’s like the little black dress of the spice world.
- Kosher Salt: Enhances all the other flavors. Remember, it’s coarser than table salt, so if you’re subbing, adjust accordingly.
- Ground Black Pepper: A kick of heat and a touch of earthiness.
- Italian Seasoning: A blend of herbs that adds a hint of the Mediterranean. No Italian seasoning? Mix some oregano, basil, and thyme.
- Ground Cayenne Pepper: For those who like a little sizzle in their wings. Adjust to your heat preference.
- Lemon Pepper: Zesty and peppery, it’s like a burst of sunshine in the mix.
- Turmeric: Not just for color, but also a subtle earthy flavor. Plus, it’s all the rage for its health benefits!
Buttermilk Fried Chicken:
- Yellow Mustard: The star of the show! It infuses the chicken with a tangy kick that’s plate lickin’ good.
- Chicken Wings: Go for a mix of flats and drumettes. And girl, if you’re team flats like me, more power to you!
- All-Purpose Flour: The foundation for that crispy crust. Make sure it’s well-sifted for the best texture.
- Cornstarch: The secret to ultra-crispy wings. It’s like the wing’s fairy godmother, turning them from regular to fabulous.
- Baking Powder: Gives the coating a little lift, making it even crispier. Science in the kitchen, baby!
- Peanut Oil: Perfect for frying as it has a high smoke point. If allergies are a concern, canola. vegetable oil, or avocado oil are great alternatives.
How To Make This Recipe
Here’s the quick rundown but more detailed instructions can be found below in the recipe card.
Storage & Reheating Recommendations
Storage: Pop those leftover wings in an airtight container. Slide them into the fridge, and they’ll be good to go for up to 4 days.
Reheating: The best way to reheat your fried chicken to maintain its crispiness is in the oven. Preheat your oven or air fryer to 375°F (190°C). Place the chicken pieces on a wire rack set on a baking sheet and heat until warm, about 15-20 minutes. Avoid using the microwave to reheat fried chicken, as it can make the coating soggy.
Freezing: If you want to freeze the cooked chicken, let it cool completely before storing it in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To reheat, defrost in the refrigerator overnight and then follow the oven reheating instructions above.
To Wash or Not to Wash That Chicken?
Alright, fam, here’s the scoop on washing chicken: many of us grew up watching our elders give that chicken a thorough rinse, a tradition deep-rooted in our Black culture. It’s not just about cleanliness; it’s a mix of history, a sprinkle of mistrust in the food industry, and a dash of ensuring everything’s on point. But here’s where it gets spicy: the USDA and CDC aren’t vibing with this ritual. They say it can spread some not-so-friendly bacteria around our kitchens.
And while some of us might side-eye those guidelines, thinking of past injustices and wanting to stick to our roots, the real key is cooking that chicken to perfection. Hitting that 165°F mark ensures our dishes are both soulful and safe. So, whether you’re team “Rinse That Bird” or not, let’s blend our traditions with today’s knowledge and keep serving up love on a plate.
- In the Fridge: The top-tier method. Give it a full day, and once it’s thawed, you’ve got another day or two to whip up something delish.
- Cold Water Quickie: Got 2-3 hours? Submerge that sealed chicken in cold water, and switch it out every half-hour. But honey, don’t even think about using warm water.
Meiko’s Pro Recipe Tips
- Ditch that extra virgin olive oil. Go for high smoke point champs like canola, vegetable, peanut oil, or even better, avocado oil.
- Fill that Dutch oven a quarter full or your skillet halfway. We ain’t swimming; we’re frying!
- Heat that oil up to 350°-375°F before introducing it to the chicken. It’s like pre-gaming before the main event.
- Skin-on is the way to go. It’s like a little suit for your chicken, making sure that breading sticks.
- Marinate in that buttermilk magic. Aim for 4 hours and if you have more time 8 hours. Just don’t go past 24 hours.
- Let that chicken chill at room temperature before its hot oil spa day.
Dredging and Frying:
- Let the chicken have a 20-30 minute power nap after dredging. It helps the coating bond like besties.
- Don’t invite too many to the party. Overcrowding the pan is a no-no.
- Use a thermometer to check for that golden 165°F. It’s like the VIP pass to crispy perfection.
- Drain those wings on a wire rack over a baking sheet. Don’t let anything fried sit on a paper towels too long, as it’ll start to steam and make it soggy.
Flavor and Texture:
- Feeling spicy? Add a variety seasonings that speak to your soul. Maybe a sprinkle of seasoned salt or a dash of accent flavor enhancer.
- We’re going for a full-on dredge, not a light dusting. Commit to that flour coat.
- Use a cast iron skillet for that extra crispy love. It’s like the Beyoncé of pans.
- Double-fry for larger chicken cuts. It’s like giving your chicken an encore, and trust me, it’s worth it.
The Gospel of Seasoning Chicken
🍗 Commandment #1: Season EVERY Darn Thing!
In the world of soul food, there’s one golden rule that’s as sacred as grandma’s secret recipes: Don’t you dare leave anything unseasoned! Especially when you’re frying up some chicken. That hot oil can be a flavor thief, so you gotta come prepared.
🍗 Commandment #2: Be Generous!
Now, when it’s time to season, don’t be acting all shy and reserved. This ain’t the time for it! Sprinkle those spices like you’re spreading love at a family reunion. When it comes to getting that chicken spicy and flavorful, remember: less ain’t more, more is MORE!
Mustard Variations: The Flavor Game-Changer
Let’s talk mustard! Now, if you think mustard is just that yellow stuff you squirt on a hot dog, you’re in for a treat. Mustard is like the unsung hero of the condiment world, and it’s got layers, darling. Let’s break down the different types and how they can elevate your dish:
- Yellow Mustard (a.k.a. American Mustard):
- Flavor Profile: Mild and slightly tangy.
- Impact: It’s the classic. It adds a subtle tang without overpowering the dish.
- Dijon Mustard:
- Flavor Profile: Smooth but packs a spicy punch.
- Impact: If you want to add a sophisticated kick to your dish, Dijon is your go-to. It’s like the diva of the mustard world, bold and unapologetic.
- Honey Mustard:
- Flavor Profile: Sweet and tangy.
- Impact: This is the sweet spot between savory and sweet. Perfect for when you want a harmonious blend of flavors.
- Spicy Brown Mustard:
- Flavor Profile: Bold with a spicy kick.
- Impact: This one’s got attitude! It’s deeper and spicier than its yellow cousin. If you’re looking to add some depth and heat, this is your guy.
- Hot Mustard:
- Flavor Profile: Fiery and intense.
- Impact: Not for the faint-hearted! This mustard will light up your dish and is perfect for those who love a little (or a lot) of heat.
More Delicious Fried Chicken Recipes
- Fried Chicken With Pepper Jelly Molasses
- Spicy Buttermilk Fried Chicken
- Flamin Hot Cheetos Fried Chicken
Frequently Asked Recipe Questions
Why isn’t my fried chicken crispy?
If your fried chicken isn’t crispy, the most common reason is that the oil wasn’t hot enough. Make sure to check your oil temperature with a thermometer and keep it around 350°F. Also, don’t overcrowd your pan, too many chicken pieces will drop the oil temperature, causing your chicken to become soggy.
Can I use other parts of the chicken?
While we’re talking wings here, this recipe’s magic works on thighs, drumsticks, and breasts too. Just adjust your cooking time depending on the size. But remember, bigger pieces might need a lil’ more love in the fryer.
How do I tell when my fried chicken is done?
One way to know if your fried chicken is done is to pierce it with a fork and make sure the juices run clear. Cooked fried chicken also floats when it is ready. The best way to be sure, though, is to use a meat thermometer and make sure the internal temperature reaches 165°F.
What is the best oil for frying chicken?
The best oil for frying chicken is a neutral, high-heat oil like vegetable, canola, peanut oil or avocado oil. Vegetable oil is usually the cheapest and most readily available option, and it has a high smoking point of 440°–450°F.
What is the best pan or vessel for frying chicken?
When it comes to frying chicken, a thick-bottomed skillet is essential to handle the heat and distribute it evenly. A cast iron skillet is a popular choice, but stainless steel and anodized aluminum pans can also work well. Dutch ovens can also be used for frying chicken, as they have thick bottoms and high sides to prevent splatters. Deep fryers are another option, but they require more oil and are best for larger batches of chicken. Ultimately, the best pan or vessel for frying chicken depends on personal preference and cooking needs.
Prep Your Tools & Ingredients
Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.
Gather Your Tools:
- Cast Iron Skillet
- Large Bowl
- Wire Rack
- Baking Sheet
- Splatter Guard
- Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
- Gather & measure out all the ingredients.
- Brine chicken overnight for best results.
- Preheat oil in advance of frying to get to the temperature.
Now It’s Your Turn!
We’ve been on this flavor journey together, and let me tell you, this mustard-fried chicken is the truth! It’s crispy, it’s tangy, and it’s got that soulful touch that’ll have you coming back for seconds… and thirds. I wanna see you put your spin on it! And if you’re vibing with this recipe, do your girl a solid: hit me with that star rating and drop some love in the comments. Whip it up, snap that pic, and don’t forget to tag your girl @meikoandthedish. I’m here for all your kitchen wins! Let’s get it! 🍗🔥📸
- 3 tablespoons smoked paprika
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 5 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon Italian seasoning
- 3 teaspoons ground cayenne pepper
- ½ tablespoon lemon pepper
- ¼ teaspoon turmeric
Mustard Fried Chicken:
- ½ cup yellow mustard
- 4 lbs. chicken wings
- 3 cups all purpose flour
- 1 cup cornstarch
- 5 teaspoons baking powder
- 4 cups peanut oil
To Make Spice Blend
- In a small bowl whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, italian seasoning, cayenne pepper, lemon pepper, and tumeric.
To Season Chicken
- To a large bowl, add chicken wings and pat them dry with a paper towel. Pierce chicken wings with a small knife or fork all over. Add 5 tablespoons of the spice blend to the chicken and rub the spices on all sides of the chicken. Add mustard on top of chicken and then thoroughly rub chicken with mustard. Cover and refrigerate the chicken for 30 minutes to 1 hour to marinate.
To Dredge & Fry Chicken
- Heat your oil to 325°F in a 12-inch cast-iron skillet over medium-high heat. Preheat the oven to 200°F.
- While oil heats up, in a large bowl whisk together the flour, cornstarch, baking powder, and 5 tablespoons of the spice blend. Add the chicken 4 pieces at a time to the flour and toss and pat to coat chicken all over. Lightly shake to remove excess flour.
- Oil is hot once you add a sprinkle of flour and it bubbles slightly. Place the chicken wing skin side down into the pan – space out the chicken and don’t overcrowd the pan. Adjust the heat as necessary to maintain the temperature. The oil should come halfway up the pan. Cook chicken for approximately 6 – 8 minutes per side or until golden brown. More importantly, an instant-read thermometer inserted into the thickest part should register 165°F.
- Transfer the chicken to a wire rack set on a rimmed baking sheet. Add to the warm oven while you fry the next batch. Serve chicken hot.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.