I reached home with chicken wings and found this bottle of mustard waiting on the table.
Quickly decided that one should not question destiny and it was meant to be.
- A healed tablespoon of mustard.
- A tablespoon of Paprika.
- Chicken wings with skin.
- Olive oil
Rub everything on the wings and let them marinate for at least 30 mins.
The key to juicy wings is in the temperature. Get a pan to high heat. Place the wings with skin side down. Let them sizzle for a few seconds. Reduce the heat and cook them covered. Ten minutes later, turn them around and continue cooking covered on low heat.
The wings are almost cooked. Now use the curved part of the pan to make maximum contact with the skin and move to higher heat. Use your spatula to push the skin into the pan.
Let the wings rest for at least five-six minutes after removing from the pan. This will allow them to settle down and reabsorb some of the juices.