Maurice’s Spicy Chicken Wings

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These mustard-infused wings are a perfect snack when watching sporting events. If you want them spicier, simply add some hot red chile powder to the marinade.

Ingredients

  • 40 chicken wings

  • 3/4 cup soy sauce

  • 2/3 cup honey

  • 4 teaspoons vegetable oil

  • 3 tablespoons Colman’s dry (powdered) mustard

Instructions

Put the chicken wings in a large self-sealing plastic bag. Mix the soy sauce, honey, vegetable oil, and dry mustard in a bowl, then pour it into the bag. Close the bag securely and shake until all the chicken is well coated. Refrigerate the chicken wings, in the bag with the marinade, for at least 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, and place a rack on top of the foil. Remove the chicken wings from the bag and place them in one layer on the rack. Bake for 30 minutes, or until the chicken wings are crisp and golden.

Grandma Fay’s Bar-B-Q Ham Rolls

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This recipe comes from Colman’s. Serve the rolls with potato salad that also has Colman’s mustard in it. A beer would complement the sandwiches nicely.

Ingredients

  • 12-ounce bottle of commercial chili sauce (such as Heinz Chili Sauce)

  • 1/2 cup brown sugar

  • 1/4 cup apple cider vinegar

  • 1 tablespoon Colman’s dry (powdered) mustard

  • 12 ounces of very thinly sliced ham, cut into 1-inch pieces

  • 16 small dinner rolls or 4 large submarine rolls

Instructions

Combine the chili sauce, brown sugar, vinegar, and mustard in a saucepan, stirring until well mixed. Add the ham. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot (about 10 minutes). Serve the ham warm on sliced dinner rolls, as an appetizer, or pile it on submarine rolls for hearty eaters.

Hot Crab Dip

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This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.

Ingredients

  • 8 ounces cream cheese

  • 1/4 cup mayonnaise

  • 1/4 cup dry white wine

  • 1 tablespoon Colman’s dry

  • (powdered) mustard

  • 1 tablespoon confectioners’ sugar

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon salt

  • 8 ounces lump crabmeat

Instructions

Combine all of the ingredients except the crabmeat in a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly, until the cheese has melted and the mixture is well combined. Add the crabmeat and heat until warm. Serve warm.

Mustard Barbecue Glaze

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This recipe comes directly from Colman’s. Use it to finish pork or lamb chops on the grill.

Ingredients

  • 1/2 cup beef or chicken stock

  • 3 tablespoons red wine vinegar

  • 2 tablespoons Colman’s dry

  • (powdered) mustard

  • 2 tablespoons tomato puree

  • 2 tablespoons brown sugar

  • 2 teaspoons freshly grated orange peel

  • 2 teaspoons freshly grated gingerroot

  • 1 garlic clove, put through a garlic press

Instructions

Whisk all of the ingredients together in a small bowl. Use as a sauce to mop over pork, beef, or chicken on the grill or in a barbecue smoker.

Mustardly Deviled Eggs

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These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.

Ingredients

  • 6 large hard-boiled eggs, shelled

  • 1/4 cup mayonnaise

  • 1 tablespoon grated onion

  • 2 tablespoons English Red Mustard (see recipe)

  • Salt and pepper to taste

Instructions

Cut the eggs lengthwise in half. Scoop out the yolks and place them in a boql. Mash the yolks with a fork and add the mayonnaise, onion and the English Red Mustard and mix well. Add salt and pepper to taste. Divide the fillling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.