Honey, Mustard and Tarragon Grilled Chicken Wings


Simple yet delicious. Eat hot or cold. We bake them in the oven but you can easily cook them on the barbecue.

Serves 4 (recipe doubles easily)


125g butter at room temperature
1 tablespoon of fresh tarragon
1 tablespoon Dijon Mustard
6 tablespoons of runny honey
16 chicken wings
Lime wedges to serve


1. Preheat the oven to 200C – 400F – Gas 6. Place the butter in a bowl and soften with a wooden spoon. Add the tarragon, mustard and honey and beat well.

2. Place the chicken wings on a shallow baking tray and prick the skin with a sharp knife.

3. Smear the tarragon butter over the chicken wings. (You can cover them and leave in the fridge covered in cling film for at least 2 hours at this stage before cooking).

4. Bake the chicken wings for 20 minutes, then turn up the oven to 220C – 425F – Gas 7 and bake for another 5-10 minutes or until they are golden. Use the tip of a sharp knife to cut into the chicken wings to make sure they are cooked – there should be no pink inside. If not, cook for another few minutes.

– Add a teaspoon of chilli oil or one finely chopped red or green chilli or 1/4 teaspoon dried chilli flakes to the butter mixture.

– Use 1 tablespoon of olive oil instead of butter.

– Use this marinade on chicken drumsticks, to rub over a jointed or whole chicken before roasting or on chicken breasts, pork or lamb chops before baking or frying.

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