Crispy baked chicken wings flavoured with honey mustard
Honey mustard chicken wings are a beloved classic: sticky, sweet, with a tangy mustard bite and a touch of heat from chili flakes. While frozen, ready-to-bake wings are easy to find, they often contain excess fat and sodium. Making wings at home is simple, healthier, and more satisfying. Once you try this approach, you’ll want to make wings regularly.
Chicken wings are the ultimate game-day food—especially for football. A basket of hot wings, napkins on hand, and your favorite drink make for an effortless crowd-pleaser. Whether you prefer beer, soda, milk, or a cocktail, these honey mustard wings pair well with almost anything and are sure to impress family and friends.
What are chicken wings?
A chicken wing is made of three parts: the drumette (the meatiest section attached to the breast and resembling a small drumstick), the wingette or flat (the middle portion), and the tip. Many recipes discard the tip because it has little meat, but you can save it for stock or roasting if you like.
How to separate chicken wings
You can buy wings already separated into drumettes and flats, but buying whole wings is usually more economical. Using a sharp knife, cut through the joints to separate the sections—this is quick and easy. Alternatively, you can cook whole wings, but many find them easier to eat when separated.
The secret to crispy chicken wings
Frying will give you crispy wings, but baking can be just as crunchy and much less greasy. The trick we use is baking powder. Pat the wings dry, then toss them with a mixture of baking powder, salt, and seasonings before baking at a high temperature. The baking powder helps the skin crisp beautifully. You can dry wings overnight for extra crispiness, but thorough patting with paper towels is usually sufficient.
How to make honey mustard sauce
Homemade honey mustard sauce is quick to prepare and uses simple ingredients. For a balanced, flavorful sauce you’ll need:
- Honey
- Brown sugar
- Yellow or Dijon mustard
- Mustard seeds
- Dry mustard powder
- Chili flakes
- Salt and pepper
More great finger food ideas:
White bean stuffed artichoke hearts
Greek-style nachos
Bruschetta
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Honey mustard chicken wings
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Equipment
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Baking rack with drip tray (ideal) See Recipe Note
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Baking pan
Ingredients
- 1 kg chicken wings
- 1 tbsp baking powder
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
For the sauce
- ½ cup (125 mL) honey
- ⅓ cup (80 mL) yellow mustard you can use Dijon mustard if you prefer
- ¼ cup (50 grams) brown sugar
- 1 tsp mustard seeds
- 1 tsp chili flakes
- ½ tsp dry mustard
- ½ tsp salt
- ¼ tsp pepper
- cooking spray or vegetable oil for baking
Instructions
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Preheat the oven to 400°F (200°C).
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Separate the wings by cutting through the joints to remove the tip and divide the wing into the drumette and wingette. Discard or reserve the tips for stock. You will cook the drumettes and wingettes.1 kg chicken wings
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Pat the wings dry with paper towels to remove excess moisture.
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In a medium bowl, mix baking powder, dry mustard, garlic powder, salt, and pepper until combined.1 tbsp baking powder, 1 tsp dry mustard, ½ tsp garlic powder, ½ tsp salt, ¼ tsp pepper
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Toss the wings in the baking powder mixture, coating each piece evenly.
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Arrange the wings on a greased baking rack set over a drip tray or on a lightly oiled baking pan, leaving space between pieces so air can circulate.
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Bake in the lower third of the oven for about 20 minutes, flipping once halfway through.
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While the wings bake, whisk together the sauce ingredients in a large bowl until smooth and well combined.½ cup (125 mL) honey, ⅓ cup (80 mL) yellow mustard, ¼ cup (50 g) brown sugar, 1 tsp mustard seeds, 1 tsp chili flakes, ½ tsp dry mustard, ½ tsp salt, ¼ tsp pepper
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Transfer hot wings to the bowl with the sauce in small batches and toss to coat. Place the sauced wings onto a greased baking pan for the final bake.
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Return the pan to the oven and bake an additional 10 minutes, stirring once at the 5-minute mark, until the sauce is sticky and caramelized.
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Serve immediately and enjoy.