Honey Mustard Chicken Wings in the Oven

Okay, full disclosure: I once nearly served these wings to my in-laws with napkins tucked into their shirts as bibs — true story. I make these honey mustard chicken wings when I want something sticky, tangy, and correctly show-offy without actually trying that hard. The first bite gives that sweet-smoky pop of **honey** and **Dijon mustard**, the skin crackles under your teeth, and the kitchen smells like a backyard BBQ with a hint of Sunday morning pancakes. If you like wings that finish with glossy, caramelized edges and an unapologetically bold flavor, welcome to my happy place.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

It lands perfectly between effortless and impressive — crisp skin, sticky-sweet glaze, and a tangy mustard kick. It’s so easy even your oven can’t mess it up: toss, bake, glaze, broil. The texture contrasts — crunchy edges and juicy centers — keep you reaching back for one more. Plus, the smell of caramelizing honey and warm mustard will make your whole house smell like a weekend celebration.

Ingredients

For the Main Dish:

• 2 pounds **chicken wings**, tips removed and flats/drums separated (about 16 wings)
• 1 tablespoon **olive oil**
• 1 teaspoon **baking powder** (not baking soda) — helps skin crisp
• 1 teaspoon **kosher salt**
• ¾ teaspoon **black pepper**
• 1 teaspoon **garlic powder**
• 1 teaspoon **smoked paprika** (or regular paprika)

For the Sauce / Garnish (if applicable):

• ½ cup **honey**
• ¼ cup **Dijon mustard**
• 2 tablespoons **yellow mustard** (optional for color and tang)
• 1 tablespoon **apple cider vinegar** (or lemon juice)
• 1 tablespoon **soy sauce** (or tamari for gluten-free)
• 1 tablespoon **unsalted butter** (optional, for glossy finish)
• Chopped **fresh parsley** or **green onions** for garnish

How I Make It

Step 1:

Preheat the oven to 425°F and line a baking sheet with foil. Place a wire rack on the sheet so air circulates under the wings — that’s the best trick for crisp skin. In a large bowl, toss wings with **olive oil**, **baking powder**, **kosher salt**, **black pepper**, **garlic powder**, and **smoked paprika** until the wings look evenly coated and slightly gritty. You’ll smell that paprika start to wake up — early promise!

Step 2:

Arrange wings in a single layer on the rack, leaving small gaps between pieces. Slide the pan into the hot oven and bake for 25 minutes. Don’t crowd the pan: the wings need space to crisp. Tip: set a timer — I learned the hard way that “eyeballing” leads to chewy skins.

Step 3:

While wings bake, whisk together the sauce: **honey**, **Dijon mustard**, **yellow mustard**, **apple cider vinegar**, and **soy sauce** in a small saucepan. Warm over medium heat until the **honey** thins and the mixture smells bright and tangy, about 3–4 minutes. Stir in **butter** if using for a shinier glaze. The sauce should smell sweet with a little bite from the mustard.

Step 4:

After the initial 25 minutes, flip each wing and brush generously with about half the sauce. Return to the oven and bake another 15 minutes, then brush the remaining sauce on and switch the oven to broil. Broil for 2–3 minutes until edges caramelize and the glaze bubbles — watch closely so the honey doesn’t burn. You want **golden-brown, sticky** wings with a few charred spots for depth.

Step 5:

Remove wings from the oven and let them rest 5 minutes on the rack (this helps the glaze set and keeps fingers burn-free). Sprinkle with **chopped parsley** or **green onions** and serve immediately with napkins at the ready. Listen for the satisfying clink of bones being picked clean — that’s the sound of success.

Pro Tips

• Use **baking powder** (not soda) on the skin — it dries the surface and gives extra crispness without changing flavor.
• If your wings start browning too fast, move the rack down a slot or lower the broiler heat. Caramelized is good; burnt is not.
• For even flavor, toss wings in half the sauce after the first bake, then glaze again before broiling — layering builds shine and depth.
• Want extra tang? Add 1 teaspoon of hot sauce or a pinch of cayenne to the glaze to wake up the sweetness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for **cauliflower florets** (roast at the same temp; cook time may vary) for a vegetarian option.
• Use **maple syrup** instead of **honey** for a deeper, woodsy sweetness.
• Replace **soy sauce** with **tamari** for a gluten-free glaze. This keeps the umami without wheat.
• Omit butter for dairy-free; you’ll lose a touch of richness but keep bold flavor.

Variations & Tips

• Spicy: add 1–2 teaspoons sriracha or cayenne to the sauce for a wake-up call.
• Kid-friendly: reduce mustard to 2 tablespoons and add 2 tablespoons extra honey for a milder, sweeter glaze.
• Sticky-Sesame Twist: add 1 tablespoon toasted sesame oil and 1 teaspoon sesame seeds to the glaze.
• Sheet-pan meal: roast vegetables (broccoli, carrots) on a separate tray during the last 20 minutes for an all-in-one dinner.
• Air-fryer: cook at 400°F for about 20–25 minutes, shaking halfway, then glaze and air-fry 2–3 minutes more.
• BBQ hybrid: finish on a hot grill for 1–2 minutes per side for smoky char.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the wings fully, cool, and store in an airtight container up to 48 hours. Reheat in a 425°F oven 8–10 minutes to re-crisp, then brush fresh glaze. For best texture, reheat on a rack over a baking sheet.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through cooking so each wing gets equal heat. Don’t pile more wings onto one pan; they’ll steam instead of crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for **golden-brown, slightly blistered skin** and glossy, set glaze. The meat should feel springy and the juices should run clear. For absolute certainty, check the thickest part reaches **165°F** on an instant-read thermometer.

What if I don’t have ingredient X?

No panic: swap **Dijon mustard** with plain yellow mustard + ½ teaspoon mustard powder, or **apple cider vinegar** with lemon juice. For honey, use maple syrup or brown sugar mixed with a little water.

How I Like to Serve It

I toss these wings on a big platter with celery sticks, carrot sticks, and a small bowl of ranch or blue cheese for dipping. They work for weeknight comfort, gameday spread, or a casual dinner with friends. Pair with a cold beer or a crisp white wine — and a stack of extra napkins. In summer, I bring them to BBQs; in winter, they feel like a warm hug on a plate.

Notes

• Store leftover wings in an airtight container up to 3 days. Reheat in a hot oven or air fryer to restore crispness.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer if you want to be precise.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!