Pretzel Boneless Wings & Sweet Jalapeño Mustard Recipe
They’re baked, not fried, with a light dipping sauce that is packed with flavor.
- 2 cups honey mustard and onion flavored pretzel pieces
- 1 teaspooon ground cumin
- 2 eggs, lightly beaten
- 2 pounds boneless, skinless chicken breasts, sliced into strips and patted dry
- 2 tablespoons spicy brown mustard
Preheat oven to 425°. Place pretzels in a resealable bag; crush with a rolling pin to crumbs. Add cumin and shake to blend. Dip the chicken strips into egg, toss a few at a time in pretzel crumbs; shake to coat. Bake on greased baking sheet 15-20 minutes, until golden brown and no longer pink in the center. While chicken is baking, blend Sweet Pepper Jalapeno Jam with mustard; serve sauce with wings for dipping.