Chicken Wings with Lemon and Mustard

    35 minutes

    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.

    125 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons Dijon mustard
    • 6 cloves garlic, chopped
    • 2 teaspoons salt
    • 1 tablespoon freshly ground black pepper
    • 1 kg chicken wings, separated at joints, tips discarded

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt and pepper. Add chicken wings, cover and marinate in the refrigerator for at least 2 hours, stirring occasionally.
    2. Preheat barbecue for high heat. Drain marinade from chicken into a small saucepan. Bring to the boil, and simmer for 5 minutes. Set aside for basting.
    3. Lightly oil the cooking grate. Barbecue wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

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    Reviews in English (83)


    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. 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


    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