Showing posts with label Carolina Mustard BBQ Glazed Chicken. Show all posts
Showing posts with label Carolina Mustard BBQ Glazed Chicken. Show all posts

Tuesday, January 26, 2016

Sticky Wings Glazed with Sweet-and-Tangy Carolina Mustard BBQ – A Super Bowl Recipe by Cleo Coyle




Whether you’re cheering for the Carolina Panthers or the Denver Broncos on Super Bowl Sunday, these amazing Sticky Wings glazed with sweet-and-tangy Carolina-Style BBQ Sauce are sure to cheer your taste buds.

Growing up in the Northeast, Marc and I rarely saw a barbecue sauce that wasn't tomato based. On a trip to South Carolina in recent years, however, we fell in love with the very different flavors found in that region's famous mustard-based sauce. 

We liked it so much that we published our own version in our latest culinary mystery DEAD TO THE LAST DROP.

While our crime story revolves around the disappearance of the US President’s college-age daughter, a brilliant young pianist who gets to know our amateur sleuth through frequent visits to her D.C. coffeehouse, the culinary aspect of our mystery focuses on American Recipes—and Carolina-Style BBQ Sauce is a great one. 

According to food historians, mustard sauces can be traced back to ancient Rome, but mustard-based barbecue began its life in America in the 1740s when the British paid thousands of German families to take up residence on free land in South Carolina. 



To learn more about our bestselling new
Washington-set Coffeehouse Mystery,
click here

To see the book's free
Recipe Guide,
 click here.


Now let’s start cooking, 
and in plenty of time for...





Super Bowl 50 on Sunday
February 7th, 2016 >>










<< And if you're not a football fan, there's always Animal Planet's Puppy Bowl or...











Hallmark Channel's 









Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

Carolina-Style Mustard BBQ 
and Dipping Sauce 


from our new Coffeehouse Mystery, Dead to the Last Drop


This sauce makes an outstanding glaze for chicken or chicken wings, but it’s also great for dipping. The sweetness of the brown sugar is beautifully offset by the bright tang of the mustard. 

Marc and I use it to dip raw veggies, cocktail wieners, pretzels, chicken tenders, and fried shrimp. It even doubles as a tasty salad dressing. However you use it, we hope you'll eat with joy!

 ~ Cleo


Yield: about 1-1/2 cups

Ingredients

1 cup yellow mustard
1⁄2 cup cider vinegar
8 tablespoons dark brown sugar (to taste)
1 teaspoon Worcestershire sauce
1⁄2 teaspoon of powdered cayenne pepper
1⁄2 teaspoon black pepper

Directions: Mix all the ingredients in a glass or plastic container and shake well. Chill for an hour or overnight for the flavors to properly blend.



Sticky Chicken Wings Glazed with 
Carolina Mustard Barbecue Sauce

from
Dead to the Last Drop

The bright, sweet-and-tangy glaze on these sticky wings literally makes them finger lickin’ good! ~ Cleo

Serves 4

Ingredients:


10‑12 premium chicken wings, cut into thirds, tips discarded
1 cup Carolina-Style Mustard BBQ and Dipping Sauce (recipe above)

To cook in your oven:

Step 1—Prepare chicken and pan: Line a shallow baking or roasting pan with aluminum foil for easy cleanup. Coat the foil with a non-stick cooking spray. Place wings in the pan, at least an inch apart.

Step 2—Bake and baste: Preheat oven to 350° F. Place your pan of chicken in the middle rack. After 15 minutes, remove pan and generously brush the mustard sauce on each chicken wing. Cook for another 15 minutes. At the 30 minute mark, flip each wing and brush the opposite side. Bake another 15 minutes. Flip chicken pieces one last time and generously brush on a final coat of sauce. Return chicken to oven for another 20 to 25 minutes. Total cooking time is a 60 to 70 minutes.

To cook on your grill

Step 1—Prep the wings: Roll chicken wings in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides. If you are using a charcoal grill, you must create a cool area where there are fewer coals.

Step 2—Grill: Lay the chicken wings on the hot side and grill for 5‑10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 15 minutes.

Step 3—Turn and sauce: Turn the chicken wings over and brush with mustard sauce. Cover again and allow to cook for another 15 to 20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 15 to 20 minutes. 










For a free, downloadable PDF 
of these 2 recipes that you can print,
save, or share, click here, and...




Eat with Joy!





~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here

* * *




Our newest mystery is now
a bestselling hardcover!



Coffee. It can get a girl killed.

Amazon * B&N




3 Best of Year Lists 
A Mystery Guild Selection 
A Baker & Taylor "Trends" Pick
"This book is amazing to the last word!" 
10 Stars! ~ Dollycas

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes.
See the free illustrated 
Recipe Guide by clicking here.


*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 




GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.



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