HAPPY HOLIDAYS! A FREE DESERT AND SIDE ON US WITH ALL ORDERS $99+! IT'S A HOLIDAY MIRACLE!

Honey Mustard Pretzel Chicken Wings

Recipe Source by the Perdue Farms Culinary Team

Honey Mustard Pretzel Chicken Wings

Recipe Source by the Perdue Farms Culinary Team
We've turned a sports party snack into a scrumptious coating for chicken wings. Honey mustard pretzel bites serve as breading for tender, juicy wings, which are oven roasted to perfection! You'll love the crunch!

Recipe Quick Facts

Prep
30
Minutes .
Marinate
30
Minutes .
Cook
35
Minutes .
The link to Honey Mustard Pretzel Chicken Wings has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups flour
  • 2 eggs
  • 1/2 cup water
  • 12-ounce bag honey mustard pretzel pieces

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Your Price

$24.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 40%
Regular Price $29.99 Sale Price $17.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Mix olive oil, vinegar, Worcestershire sauce, garlic, salt and black pepper together. Place wings in a large mixing bowl and pour mixture over, tossing to coat. Let wings marinate in the refrigerator for at least 30 minutes or up to two hours.

Step 2

Step 2

Pour pretzel pieces into a food processor and grind to crumb size.

Step 3

Step 3

Preheat oven to 350 F. Whisk eggs and water together. Remove wings from marinade and pat dry. Place wings, one at a time, in flour to lightly dust; shake off excess. Next, submerge wings in egg and water wash. Finally dredge wings in pretzel mix. Place wings on a lined sheet tray and bake for 30 to 35 minutes or until crispy and internal temperature reaches 180 to 185 F.

Step 4

Step 4

Serve with a stone ground mustard sauce.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS