Roasted Chicken Wings with Seeded Mustard

Roughly chop the ginger. Crush the garlic cloves with the flat side of a knife.

In a saucepan, heat 2 tablespoons of olive oil with butter over low heat. Add the garlic and sauté for 1 minute on each side. Stir in the seeded mustard and brown sugar, then cook for 5 minutes, stirring frequently. Pour in the white wine and let it reduce completely.

Add the ginger, thyme, chopped parsley, chicken stock, 1 teaspoon of salt, and half a teaspoon of pepper. Bring to a boil, cook for 10 seconds, then remove from heat. Pour the marinade into a large bowl.