It's hard to go wrong with barbecued chicken wings and always fun to experiment with marinades. This recipe uses lemon juice and Dijon mustard.
Altered ingredient amounts. First, this recipe is greatly improved if the lemon juice is doubled to 2 tablespoons. Second, I don't like black pepper so I left it out of the recipe. The mustard I used was Gray Poupon Country Style (if type and brand make a difference). I took MARGALITA4's suggestion to try it on pork after making the wings (which were very good). I used country style pork ribs, marinated them overnight, and we all though this marinate made them even more delicious than the wings--so I next tried lamb chops. If anyone reading this recipe likes lamb chops, this marinade is fantastic on lamb. Oh, don't use bottled, chopped garlic in this recipe. The difference between fresh and bottled is dramatic. One of my 3 tests used the bottled for 1/2 the recipe as a test and it was not as good. - 29 Sep 2008
Made it vegetarian. I made these wings and the family just loved them, and they take no time to prepared, in fact I did not even marinate them for the two hours suggested I just mixed and grilled and they were great so I imagine they only get better with marination time. - 29 Sep 2008
Altered ingredient amounts. I used this on boneless chicken instead of wings. I wasn't sure about the amount of black pepper so I only used 1/2 the suggested amount. I'd suggest not basting with the marinade (that was used on the raw food) during cooking as this might not be a safe practice. Some sites say you can reuse the marinade for basting if you boil it for 5 to 7 minutes but why bother? - 29 Sep 2008