This honey mustard chicken wings recipe is baked to perfection. Crispy skin coated in a sweet and tangy honey mustard sauce. The perfect appetizer for game day!
Chicken wings are a favorite game-day recipe to serve during football season. Unlike conventional chicken wing recipes, these wings are baked in the oven as opposed to deep frying, which makes them a much healthier option to serve. Combined with a homemade honey mustard sauce that is made with simple ingredients, these crispy tender baked wings will melt in your mouth. Use any leftover sauce as a dipping sauce, and make sure to grab plenty of napkins.
- Chicken Wings: Make sure to trim off the wing tip if needed. You can use a combination of wings and drumettes.
- Avocado Oil: Avocado oil has a higher smoking point than olive oil, which helps to crisp the wings without burning them.
- Salt and Black Pepper: Salt and pepper the wings to your liking.
- Dijon Mustard: This gives a tangy bite to the sauce. You can also use stone ground mustard or spicy brown mustard.
- Honey: I love using local organic honey for a touch of sweetness.
- Apple Cider Vinegar: This acid helps balance the salty sweetness.
- Hot Sauce: This will add heat to the sauce. Use as little or as much as you'd like.
Use a paper towel to remove any moisture from the chicken wings. In a large mixing bowl, toss the wings with the oil, salt, and pepper.
Place wings in a single layer on a wire rack, on top of a baking sheet with a piece of parchment paper.
Bake at 425° Fahrenheit for 45 minutes or until crispy.
While the wings are baking, make the honey mustard sauce.
Add the dijon mustard, honey, apple cider vinegar, and hot sauce to a bowl. Stir until well combined.
Remove the wings from the oven. Using tongs, toss the wings in the sauce until fully coated.
Place the coated wings back on the baking sheet into the oven to cook for an additional 10 minutes. Serve immediately with leftover sauce.
Extra Crispy Wings
- Make sure the wings are dry. For crispy perfection, make sure to soak up any excess moisture on the wings with a paper towel. You can also let the wings dry out in the refrigerator for several hours, prior to baking.
- Bake them on a wire rack. Add wings to a lined-rimmed baking sheet for ultra-crisp wings.
- Coat them in baking powder. This step is completely optional. After drying the chicken wings, toss them in 1 tablespoon of baking powder, NOT baking soda! Continue to follow the recipe by adding the seasonings and oil. Also, make sure to look for gluten-free baking powder.
- Use the extra sauce for dipping: The chicken is fully cooked prior to coating it in the honey mustard, therefore any extra sauce can be used for dipping. I like to serve the honey mustard in a small bowl on a platter, next to the wings. You can also double the sauce the ensure there is enough leftover.
- Serve the wings right away: Wings tend to naturally dry out the longer they sit while losing their crispiness. Honey mustard chicken wings are best when they’re served right out of the oven.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave.
Yes, you can make air fryer honey mustard chicken wings. Depending on the size of your air fryer basket, divide the recipe as needed. Preheat the air fryer to 400 degrees F. Cook the chicken for 16-18 minutes, flipping halfway through. Cooking time may vary, so make sure to use a meat thermometer and cook until wings reach 160 degrees F. Add the cooked wings to the honey mustard mixture and toss to combine. Return the wings to the air fryer for 2-3 more minutes. Serve.
The chicken should be fully cooked prior to it coating in the honey mustard sauce. It is safe to eat and serve.
You add the honey mustard sauce to the wings after baking. This helps ensure the wings get nice and crisp, the sauce does not burn, and you can safely use the leftover sauce as a dipping sauce.
Honey Mustard Chicken Wings
- 2 pounds chicken wings, tips removed (about 20-24 wings)
- 1 tablespoon avocado oil
- salt and pepper, to taste
- Preheat the oven to 425° Fahrenheit. Layer a piece of parchment paper onto a baking sheet then place a wire rack on top.
- Use a paper towel to remove any moisture from the chicken wings.
- In a large mixing bowl, toss the wings with the oil, salt, and pepper.
- Spread out the wings in a single layer on the wire rack.
- Bake for 45 minutes or until crispy.
- While the wings are baking, make the honey mustard sauce. Add the dijon mustard, honey, apple cider vinegar, and hot sauce to a bowl. Stir until well combined.
- Remove the wings from the oven. Using tongs, toss the wings in the sauce until fully coated. Place the coated wings back on the baking sheet into the oven to cook for an additional 10 minutes.
- Serve immediately with leftover sauce.