If you ask me, honey mustard chicken wings are a surefire hit at any gathering.
These crispy wings strike that perfect balance between sweet and tangy, coated in a smooth honey mustard sauce that’ll have everyone reaching for seconds. The outside gets nice and golden while the meat stays juicy inside.
They’re baked until the skin turns wonderfully crispy, then tossed in a homemade sauce that combines real honey with two kinds of mustard. A touch of garlic and a hint of black pepper round out the flavors just right.
It’s the kind of finger food that disappears fast at parties, and cleanup is easier than you’d think – making them a go-to choice for game days or casual get-togethers.
Why You’ll Love These Chicken Wings
- Crispy texture – The secret cornstarch coating creates perfectly crispy wings on the outside while keeping them juicy on the inside – no deep fryer needed!
- Homemade sauce – Skip the bottled stuff! This honey mustard sauce uses simple ingredients you probably already have in your kitchen, and tastes way better than store-bought.
- Make-ahead friendly – You can prep the wings and make the sauce ahead of time, then just pop them in the oven when you’re ready to serve.
- Party perfect – These wings hit that perfect balance of sweet and tangy that makes them impossible to resist at game days, parties, or casual get-togethers.
What Kind of Chicken Wings Should I Use?
For this recipe, you can use either whole wings or party wings (also called drumettes and flats). If you buy whole wings, you’ll want to separate them at the joint into drumettes and flats – or ask your butcher to do this for you. Fresh wings typically work best, but frozen wings are perfectly fine too, just make sure they’re completely thawed and patted dry before cooking. When shopping, look for wings that are plump and have a pinkish color without any dark spots or strong odors. While both conventional and organic wings will work great in this recipe, free-range chicken wings tend to have slightly more flavor and better texture.
Options for Substitutions
This wing recipe is pretty adaptable and you’ve got some wiggle room with the ingredients:
- Chicken wings: While wings are classic, you can use chicken drumsticks or even boneless chicken thighs cut into chunks. Just adjust cooking time accordingly – drumsticks need a bit longer, while thigh pieces cook faster.
- Cornstarch: Out of cornstarch? Regular flour or potato starch work great for coating the wings. Use the same amount as called for in the recipe.
- Mayonnaise: Greek yogurt can replace mayo for a lighter version. Just know the sauce might be a bit tangier. You could also use sour cream in a pinch.
- Mustards: Feel free to play with different mustard combinations – whole grain, spicy brown, or honey mustard all work well. Just keep the total amount the same.
- Apple cider vinegar: White vinegar or lemon juice can step in for apple cider vinegar – use the same amount to keep that nice tang in the sauce.
- Honey: Maple syrup or agave nectar can replace honey. They’re both good alternatives that’ll give you that sweet balance in the sauce.
Watch Out for These Mistakes While Cooking
The biggest challenge when making honey mustard wings is achieving that perfect crispy exterior – skipping the cornstarch coating is a common mistake that leads to soggy skin, so make sure to pat your wings completely dry and toss them thoroughly in the cornstarch mixture. Another frequent error is cooking the wings at too low a temperature; for the crispiest results, bake them at 400°F and arrange them in a single layer with space between each piece to allow proper air circulation. The sauce can break or become too thin if you add it while the wings are too hot, so let them cool for 5 minutes before tossing them in your honey mustard mixture. For the best flavor balance, taste and adjust your sauce before coating the wings – if it’s too sweet, add a touch more mustard, and if it’s too tangy, balance it with an extra drizzle of honey.
What to Serve With Honey Mustard Wings?
These sweet and tangy wings pair perfectly with classic sides that help balance out their rich flavor. A crisp celery and carrot stick combo with blue cheese or ranch dressing is always a crowd-pleaser and adds a nice crunch factor to your meal. For a more substantial spread, try serving these wings with some crispy french fries, sweet potato wedges, or a cool and creamy coleslaw. If you’re looking to add some green to your plate, a simple garden salad with cucumber and tomatoes works great – the fresh vegetables help cut through the richness of the wings.
Storage Instructions
Keep Fresh: Got leftover honey mustard wings? Pop them in an airtight container and keep them in the fridge for up to 3 days. They’re perfect for quick snacks or an easy lunch the next day. Just remember that the coating might not stay as crispy as when they’re fresh.
Freeze: These wings can be frozen for up to 2 months in a freezer-safe container. I suggest freezing them before adding the sauce – this way, they’ll maintain better texture. If you’ve already sauced them, they’ll still freeze okay, but the texture might be a bit different when thawed.
Reheat: To bring back some of that original crispiness, pop the wings in the oven at 350°F for about 10-15 minutes until heated through. You can also use an air fryer for 5-6 minutes at 375°F – they turn out really nice and crispy this way! If you’re in a hurry, microwave them, but know they won’t be as crispy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-55 minutes |
| Total Time | 65-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-160 g
- Fat: 140-150 g
- Carbohydrates: 50-60 g
Ingredients
- 2 pounds chicken wings or drumettes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1/4 cup mayonnaise
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon yellow mustard
- 1 1/2 tablespoons honey
- 1/2 teaspoon apple cider vinegar
- 1/16 teaspoon garlic powder
- 1/16 teaspoon paprika
- 1/16 teaspoon salt
- 1/8 teaspoon pepper
Step 1: Prepare the Baking Sheet and Oven
Begin by preheating your oven to 400ºF.
Line a baking sheet with parchment paper or foil for easy cleanup.
Place two wire cooling racks on top of the lined baking sheet.
These racks will elevate the chicken wings, allowing them to cook evenly and become crispy.
Step 2: Coat the Chicken Wings
In a small bowl, combine the cornstarch, salt, pepper, and garlic powder.
Pat the chicken wings dry with a paper towel to remove excess moisture, which helps them to get crispy.
Add the wings to a large bowl, sprinkle with the cornstarch mixture, and toss until the wings are evenly coated.
Step 3: Bake the Chicken Wings
Arrange the cornstarch-coated chicken wings in a single layer on the wire racks atop the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for approximately 50 minutes, adjusting the time slightly if the wings are larger or smaller, until they are light golden brown and the skin is crispy.
Step 4: Prepare the Honey Mustard Sauce
While the wings are baking, prepare the honey mustard sauce.
In a bowl, mix together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper.
Stir the ingredients until the sauce is smooth and well combined.
Step 5: Coat the Wings and Serve
Once the chicken wings are done baking, transfer them to a clean bowl.
Pour the honey mustard sauce over the wings and stir until they are fully coated with the sauce.
Serve immediately while hot, and enjoy your crispy, flavorful wings!