It’s ok to wing it from time to time…I’m referring to my wings and potatoes. A perfect anytime dinner served with a leafy green salad!

1 lb. chicken wings (approx. 8, depending on the size can range)
1 lb small new potatoes (approx. 10-12)

½ cup brown mustard
10 cloves garlic, peeled

2 tbsp. honey

1 tsp. red chili flakes
1 tbsp. salt
1/4 tsp. fresh ground black pepper
2 tbsp. extra virgin olive oil.

Preheat the oven at 375 F

In a small bowl, mix the mustard, honey, red chili flakes, olive oil and set aside.

Take a sharp knife or kitchen scissors and cup off the wing tip. Here’s a quick tip (no pun intended) for the wing tips…. “Take these broken wings” and make a chicken stock, never throw them out.

Place the wings and the potatoes in a baking dish and add the salt , pepper and garlic. Add the mustard sauce to the wings and potatoes. Mix with your hands (or large spoon) to make sure the mixture coats the wings and potatoes.

Cook for approximately 45-50 minutes or until the wings are golden brown. Make sure you stir them occassionally until they are evenly cooked.

Tip: I love the roasted garlic – spread it over the bit side potatoes!

Serve immediately.