'Sunny teaches an old baking rack new tricks with these ready-to-grill chicken wings! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2Sgzs2G Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Racked Wings with Mustard BBQ Sauce RECIPE COURTESY OF SUNNY ANDERSON Level: Intermediate Total: 50 min Active: 20 min Yield: 4 servings Ingredients 1 cup grainy Dijon mustard 1/2 cup beer or unsweetened tea (pilsner preferred) 1/2 cup cane syrup 2 tablespoons hot sauce (I like Texas Pete here) 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 2 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper 12 whole chicken wings (wings still attached to drumettes), at room temperature Hot Hungarian paprika, for dusting Cushy white bread, for serving Sweet pickle slices, for serving Directions Special equipment: 2 wire cooling racks, thin wire In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes. Heat a grill for indirect cooking to 375 degrees F. Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #RackedWings #MustardBBQSauce Sunny Anderson\'s Racked Wings with Mustard BBQ Sauce | The Kitchen | Food Network https://www.youtube.com/watch?v=0hTwMZa_tpk'
Tags: tutorial , Food , appetizer , chicken wings , Cook , how-to , Eat , ingredients , barbecue , FOOD NETWORK , BBQ , grill , family meal , entertaining , starter , wings , hot sauce , grilling , FN , The Kitchen , mustard , sunny anderson , meal tips , Katie Lee , Jeff Mauro , Geoffrey Zakarian , food trivia , alex guarnaschelli , co-hosts , the kitchen co-hosts , game day food , cookout , game day , chicken wings recipe , Guests , grilled wings , homemade bbq sauce , cooking outside , wings recipe , racked wings , mustard bbq sauce
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