Honey Mustard Soy Glazed Chicken Wings

Kayla graduated. My baby graduated.

I sat in the front row at the Savannah State University convocation center, wearing my good navy dress and the pearls Earl gave me for our thirtieth anniversary, and I held Michael's photo in my lap. Earl was beside me, breathing harder than he should have been from the walk in, but he was there. Denise was on my other side with her hand on my arm, which is how Denise says "I'm here" without making a production of it.

When they called her name — Kayla Marie Henderson, Bachelor of Science in Nursing — I stood up. My knees screamed and I did not care. I stood up and I clapped and I said, "That's my grandbaby!" loud enough that the people in the next section turned around. Earl Jr., up in the balcony, hollered. Patricia, who came from Jacksonville for this, was crying before Kayla even crossed the stage. And Kayla — Lord, Kayla — she walked across that stage like she owned it, like every step was a declaration, like she was saying to the world: I am Michael Henderson's daughter, and I am here.

After the ceremony, she found us in the crowd and she hugged me so tight I thought my ribs would crack. She whispered, "I did it, Granny." I said, "Baby, you did more than that. You did it for all of us." She pulled back and looked at Michael's photo in my hand and she smiled, and it was his smile — it was exactly his smile — and I thought: this is why we keep going. This. Right here.

The party was at our house. Of course it was at our house. Where else? I cooked for two days — fried chicken, mac and cheese, collard greens, potato salad, cornbread, peach cobbler. Denise made the punch. Earl Jr. brought balloons. Forty-something people came through that little house on the marsh, and the table was overflowing, and the yard was full of laughter, and Kayla stood in the middle of it all in her cap and gown with a plate piled high, and I thought: Michael, look at her. Just look at what she became.

I set a plate for him at the table. Nobody had to ask who it was for.

Now go on and feed somebody.

Of everything on that table, the chicken went first — it always does when you’ve got forty-some people moving through your kitchen like a happy storm. These honey mustard soy glazed wings aren’t the same as my fried chicken, but they’ve got that same spirit — sticky, sweet, the kind of thing people eat standing up in the yard with a napkin tucked in their collar. If you’re feeding a crowd for something that matters, and Lord knows a graduation matters, put these out and watch them disappear.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Ingredients

3 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/3 cup honey
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish

Instructions

Preheat and prep. Preheat oven to 425°F. Line a large baking sheet with foil and set a wire rack on top. Pat the wings completely dry with paper towels.
Season the wings. Toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Arrange in a single layer on the wire rack.
Bake until crispy. Bake for 40 to 45 minutes, flipping once halfway through, until the skin is golden and crispy and the internal temperature reaches 165°F.
Make the glaze. While the wings bake, combine honey, Dijon mustard, whole grain mustard, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring often, and cook for 3 to 4 minutes until slightly thickened. Remove from heat.
Glaze the wings. Transfer the baked wings to a large bowl. Pour the warm glaze over the wings and toss until every piece is well coated.
Serve. Pile the glazed wings on a platter and sprinkle with sesame seeds and sliced green onions. Serve hot with plenty of napkins.

Nutrition (per serving)

Honey Mustard Soy Glazed Chicken Wings — The Ones We Pass Around When There’s Something Worth Celebrating