I worked with Claire Matern to help Local Roots refresh their website for their fall CSA. Every season, their inventory changes, so we needed to showcase the latest offerings as well as a few simple recipe ideas.

Once you know how to oven-bake wings, you can switch out the spices to make your own version. You can also brush on a bbq sauce or finish the wings with a pesto or simmer sauce. The grainy mustard dip goes well with the lemony sumac here. It comes from an old Escoffier recipe for mustard sauce. You can use dijon or honey in place of the grainy, but I like the pop with every bite of chicken.

Oven-Baked Chicken Wings with Mustard Creme

Serves 2

1. Pat the chicken wings dry with a paper towel.

2. Generously sprinkle salt and pepper over all sides of the chicken.

3. Optional: dry the wings uncovered in a single layer in the fridge for an hour or up to overnight.

4. Preheat the oven to 400 degrees F.

5. Toss the wings in a bowl with the sumac and thyme.

6. Arrange the wings in a single layer on a sheet pan.

7. Bake the wings for 40-45 minutes on the middle rack until they reach an internal temperature of 165 degrees F.

8. Set the broiler to high and transfer the wings to the top rack for 2 to 3 minutes until they sizzle.

9. Remove the wings from the oven and let cool for 5 minutes.

10. Meanwhile, mix the mustard, heavy cream and garlic in a small ramekin.

11. If the mustard sauce is too strong for you, dilute with more cream, a spoonful of mayonnaise, or sour cream.

Let me know if you try this recipe out!

If you'd like a discount on Local Roots subscriptions, enter the code RANDWICHES at checkout.