Roasted Chicken Wings with Mustard and Beer
1 kg chicken wings
salt and pepper to taste
3 tablespoons olive oil
1 tablespoon coarse-grained mustard
1 tsp honey (or brown sugar)
1 cup beer
1 cup water
5-6 whole peppercorns
Preheat the oven to 200C or 180C with a fan.
Wash and cut the tips of the wings and leave to drain.
In a small bowl, combine olive oil, mustard and honey and stir to mix.
Rub in the drained wings with salt and pepper and arrange in a shallow baking pan.
Spoon the mustard mixture over the wings, as trying to spread evenly.
Add carefully the beer and water without washing the marinade from the wings (if using a deeper baking pan, the liquid amount could probably be reduced :)
Add the peppercorns and bake on the lowest grill into the preheated to 200C or 180C with a fan oven for about 40-45 minutes or until the sauce has almost evaporated, as after the 30th minute, if necessary, cover the wings with an aluminum foil to prevent burning.
Remove from the oven and cover with an aluminum foil for about 3-4 minutes.
Serve the wings warm, sprinkled with the saucse from baking.