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Sautéed Chicken Wings With Fresh Strawberry & Mustard Glaze

3.4/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 50 mins
  • Difficulty: Easy
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Sautéed Chicken Wings With Fresh Strawberry & Mustard Glaze

Strawberries with Chicken? You may think I have lost my senses, but honestly this is a magical combination, the sweetness perfectly balances the tang of the vinegar and the heat of the mustard. 


  • 20 chicken wings, tips removed and cut in half through the knuckle
  • 1 x10g chicken stock cube (Gluten Free if required)
  • 200g ripe, tasty ripe strawberries
  • juice 2 large lemons
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 tbsp balsamic vinegar
  • 75mls extra virgin olive oil
  • 2 tbsp strawberry jam
  • salt and freshly ground black pepper
  • 4 tsp Dijon mustard
  • 1 tbsp cornflour or arrowroot
  • 2 tbsp cold water
  • 1 tbsp fresh tarragon, finely chopped

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  • Place the chicken wings into a clean saucepan, add the stock cube, cover with cold water.
  • Bring to the boil, then turn down the heat, so the chicken is just simmering.
  • Season well and cook gently for 15 minutes, the meat must be cooked, but not falling off the bone.
  • When cooked carefully strain and drain well, then chill well
  • Once chilled, dry really well with kitchen towel, and place the chicken in a bowl.
  • Meanwhile, wash the strawberries well then place 200g in the liquidiser.
  • Add the lemon juice, onion, garlic, olive oil, vinegar, mustard, jam salt and pepper, and whizz until smooth.
  • Strain well to remove all the seeds, and then adjust the seasoning if needed.
  • Place the prepared chicken into a non-metallic container and pour over half the strawberry marinade.
  • The rest of the marinade, place into a saucepan and cook for 5-10 minutes to reduce slightly, then thicken with a little cornflour and water, and then cool.
  • Heat the oil in a large non-stick frying pan.
  • Remove the excess marinade form the wings then and sauté cooked chicken wings for 3-4 minutes on each side, and brown well.
  • Turnover and do the same, then add any marinade and nicely glaze.
  • Serve warm with the strawberry sauce and add a little fresh tarragon.

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