I have always been impressed by how the French and British in my life (both my family and significant other) adopt two items straight from Americana with no questions, reservations, or hesitations: American football, and chicken wings, the last things on Earth, much less in my homeland, I thought either of them would ever subscribe to.
It all started at a Miami Dolphins game to which I reluctantly dragged Mr. English. I turned back to find him on his feet, shouting at the opposite team, telling the Dolphins to get a move on. Later that night, he discovered chicken wings and loaded baked potatoes (a la last year's nachos) and blue cheese dressing. As it turns out, girls, you can change a man. You just need to pick your battles.
For this recipe, I thought I would create an American tradition with my usual French flavors, something to serve to French, Americans, and Brits alike to please everyone at my Super Bowl party.
I love these drummettes—which I prefer to wings—deep-fried and tossed in butter as usual, but with the flavors of sweet, sticky honey and tangy, spicy, sharp Dijon mustard. The whole-grain mustard a l'ancien adds an almost sesame seed-texture. Two bite touchdowns.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She writes the French in a Flash and the The Secret Ingredient series for Serious Eats.
- 1 1/3 pounds chicken drummettes (about 10)
- 2 tablespoons butter
- 1/3 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- Vegetable oil
Heat a cast iron pot half full with vegetable oil to 325°F and preheat the oven to 450°F.
Pat the chicken dry with paper towels, and fry it in the hot oil for about 7 minutes, turning the drummettes over once. Remove to a paper towel to drain, and season with sea salt.
While the chicken is frying, making the sauce by melting the butter in a small sauce pan over medium low heat. Then add the honey and two mustards, and heat through, so the honey is thoroughly runny and melted.
Place the sauce in a large bowl, and add the drummettes. Toss to thoroughly coat.
Arrange the chicken on a Silpat- or parchment-lined baking sheet. Spoon any extra sauce over the top, and bake for 10 minutes. You can easily double or triple this recipe to feed a crowd.