While the wings are baking, prepare the mustard cream sauce.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook, stirring constantly, for about 1-2 minutes, until the mixture is lightly golden and bubbly (this is your roux).
Gradually whisk in the chicken broth, followed by the heavy cream. Continue whisking until the sauce is smooth and starts to thicken, about 3-4 minutes.
Stir in the Dijon mustard and whole grain mustard (if using), and season with salt and pepper to taste.
Remove from heat and keep warm.
Serve the Chicken Wings:
Once the wings are done, transfer them to a serving plate.
Drizzle the mustard cream sauce over the wings or serve it on the side as a dipping sauce.
Garnish with chopped fresh parsley.
These wings are flavorful and perfect for any gathering or as a comforting meal.
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