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    Home » APPETIZERS

    Honey Mustard Chicken Wings

    Published: Jan 14, 2023 by Rebecca Taig · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Pin Recipe Print Recipe

    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!

    A white plate with honey mustard chicken wings and honey mustard sauce.

    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.

    Other game day recipes include my bacon-wrapped dates, blackberry brie tarts, honey-baked brie, and chicken lettuce wraps.  

    Jump to:
    • Ingredients
    • Instructions
    • Extra Crispy Wings
    • Tips
    • FAQ
    • Recipe

    Ingredients

    An ingredient shot of honey mustard chicken.
    • 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.

    Instructions

    A round clear glass bowl with raw chicken coated in salt, black pepper, and avocado oil.

    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.

    A lined rimmed baking sheet with parchment paper and a wire rack. Raw chicken wings are sitting on top of the wire rack.

    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.

    A clear bowl filled with ingredients for honey mustard dipping sauce.

    While the wings are baking, make the honey mustard sauce.

    A clear glass bowl with honey mustard and a silver spoon off to the side.

    Add the dijon mustard, honey, apple cider vinegar, and hot sauce to a bowl. Stir until well combined.

    A clear glass bowl with honey mustard sauce, and tongs holding a crispy chicken wing, coated in the honey mustard.

    Remove the wings from the oven. Using tongs, toss the wings in the sauce until fully coated.

    A lined rimmed baking sheet with honey mustard chicken wings, 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.

    A side view of a white plate with crispy honey mustard chicken wings, and a bowl of honey mustard sauce in the back.

    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.

    Tips

    • 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.
    A close up photo of honey mustard chicken wings.

    FAQ

    Can I make honey mustard chicken wings in the air fryer?

    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.

    Can I use the extra honey mustard sauce as a dipping sauce?

    The chicken should be fully cooked prior to it coating in the honey mustard sauce. It is safe to eat and serve.

    Do you put sauce on the wings before or after baking?

    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.

    Recipe

    Honey Mustard Chicken Wings

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    These honey mustard chicken wings are baked to perfection. Crispy skin coated in a sweet and tangy honey mustard sauce. Perfect for game day!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine American
    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Servings 4 people
    Calories 347 kcal
    Prevent your screen from going dark

    Ingredients
      

    Honey-Mustard Sauce

    • ⅓ cup dijon mustard
    • ¼ cup honey
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon hot sauce

    Chicken

    • 2 pounds chicken wings, tips removed (about 20-24 wings)
    • 1 tablespoon avocado oil
    • salt and pepper, to taste

    Instructions
     

    • 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.

    Notes

    Can I use the extra honey mustard sauce as a dipping sauce?
    The chicken should be fully cooked prior to coating it in the honey mustard sauce. It is safe to eat and serve.
    Do you put sauce on the wings before or after baking?
    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.

    Nutrition

    Serving: 6wingsCalories: 347kcalCarbohydrates: 7gProtein: 23gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 422mgPotassium: 225mgFiber: 1gSugar: 3gVitamin A: 196IUVitamin C: 2mgCalcium: 28mgIron: 2mg
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    More Gluten-Free Appetizer Recipes

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    • Honey Garlic Baked Chicken Wings
    • Cranberry Baked Brie
    • Baked Brie with Honey

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