Baked honey mustard chicken wings with garlic and herbs

I still remember the first time my mom handed me a sticky, honey-garlic wing and dared me not to lick my fingers. That little rebellion felt like a rite of passage: the sweet snap of honey, the tang of mustard, and a warm, herb-scented steam that fogged the window above the sink. Years later I chased that memory into the kitchen and landed on this baked version — crispy, golden edges and a glossy, garlicky-herb glaze that sings. It’s cozy, not fussy, and perfect for nights when you want comfort without babysitting a deep fryer.

Quick Facts

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

Why This Recipe is Awesome

This recipe gives you wings that are tender inside and satisfyingly crispy outside, with a glossy, sticky coating that’s sweet, tangy, and garlicky. It’s oven-friendly so you skip the mess of frying, and the honey-mustard sauce caramelizes beautifully under heat. It’s so easy even your oven can’t mess it up — and the aroma? Think warm honey, bright mustard, and fresh herbs filling the kitchen like a happy playlist.

Ingredients

For the Main Dish:

• 3 pounds **chicken wings**, tips removed and split into flats and drumettes
• 1 tbsp **baking powder** (aluminum-free)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• Freshly chopped parsley for garnish (about 2 tbsp)
• Lemon wedges, for serving (optional)

For the Sauce / Garnish (if applicable):

• 1/3 cup **honey**
• 3 tbsp **Dijon mustard**
• 1 tbsp apple cider vinegar or 1 tbsp lemon juice
• 3 cloves **garlic**, minced (about 1 tbsp)
• 1 tbsp **butter** or olive oil
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Pinch red pepper flakes (optional, for a little heat)

How I Make It

Step 1:

Preheat your oven to 425°F. Pat the wings very dry with paper towels — this is the secret to crisp skin. Toss the wings in a bowl with 1 tbsp baking powder, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil until they glisten. The baking powder helps the skin blister and turn golden without frying. If you skip drying, the wings steam and won’t crisp up, so don’t rush this step.

Step 2:

Arrange the wings on a wire rack set over a rimmed baking sheet, leaving space between each piece so air circulates. Slide the sheet into the oven and bake for 25 minutes. You’ll start to hear faint sizzling and see the skin tighten and take on color — that’s when the kitchen starts to smell like dinner is actually happening.

Step 3:

Flip the wings and continue baking for another 15 minutes until the edges turn deep golden and the skin looks dry and crisp. While they bake, make the sauce: melt 1 tbsp butter (or heat olive oil) in a small skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant — don’t let it brown. Stir in 1/3 cup honey, 3 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp thyme. Simmer for 1–2 minutes until glossy and slightly thickened.

Step 4:

Brush or toss the wings with most of the sauce so each piece wears a shiny coat. Return to the oven for 5–8 minutes to set the glaze. For extra caramelization, switch the oven to broil and broil for 2–3 minutes while watching like a hawk — honey burns fast. You want sticky, slightly charred edges, not charcoal.

Step 5:

Remove the wings and let them rest a couple minutes on the rack so the glaze tackifies. Sprinkle with chopped parsley and a few pinches of flaky sea salt if you like bright contrast. Serve hot with lemon wedges and extra sauce on the side for dunking.

Pro Tips

• Use aluminum-free baking powder and pat the wings very dry for the crispiest skin.
• If you worry about burning the honey, lower the oven to 400°F for the final glaze step and skip the broil.
• Make the sauce ahead and warm it gently before glazing — it stays bright and punchy if not overheated.
• Need more heat? Add extra red pepper flakes to the sauce or a splash of hot sauce when you toss the wings.

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

• For a vegetarian twist, swap wings for thickly sliced, extra-firm **tofu** or cauliflower florets; roast longer until deeply caramelized.
• Use maple syrup instead of honey for a darker, woodsy sweetness — slightly less viscous so reduce any added liquid.
• Make it dairy-free by skipping the butter and using olive oil; the flavor shifts, but the texture stays great.
• Gluten-free? This recipe already qualifies as long as your mustard and baking powder are certified gluten-free.

Variations & Tips

• Spicy: Add 1–2 tbsp sriracha or 1 tsp cayenne to the sauce for a bold kick.
• Smoky: Stir 1 tsp smoked paprika into the dry rub for a BBQ-style depth.
• Kid-friendly: Keep it milder by cutting mustard to 2 tbsp and adding a splash more honey.
• Sticky-Sesame: Finish with 1 tsp toasted sesame oil and a sprinkle of sesame seeds.
• Herb-forward: Swap thyme for rosemary or oregano for different aromatics.
• Creative twist: Mix in 2 tbsp soy sauce for a sweet-savory Asian glaze (reduce salt in the rub).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Par-bake the wings until almost crisp (about 30 minutes total), cool, and store in the fridge up to 24 hours. Reheat at 425°F for 8–12 minutes and add the sauce just before serving for best texture.

Can I double the recipe?

Sure thing. Use two baking sheets or bake in batches — overcrowding reduces crispiness and increases cook time slightly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so ¾ tbsp oil for 1 tbsp butter) and adjust seasoning to taste.

How do I know it’s done?

Look for golden, crispy skin and juices that run clear. For safety, check the thickest part with a meat thermometer — chicken reaches 165°F. Wings often taste best closer to 175°F when the connective tissue breaks down, but 165°F is the safe minimum.

What if I don’t have ingredient X?

No sweat. No honey? Use maple syrup or a mixture of brown sugar + a splash of water. No Dijon? Substitute yellow mustard plus 1 tsp apple cider vinegar for tang.

How I Like to Serve It

I plate these wings on a big platter with lemon wedges, celery sticks, and a creamy dip like ranch or Greek yogurt mixed with a little lemon and dill. They work for weeknight dinners, game-day spreads, or casual potlucks — people always double-dip. Pair with a cold lager in summer or a crisp white wine in cooler months.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispness.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Go on — make these wings, get a little messy, and savor those sticky, herb-scented bites. Now go impress someone — or just yourself — with your homemade masterpiece!