Last Updated on January 30, 2021 by Slow The Cook Down
Perfectly sweet and tangy, these oven baked honey and mustard chicken wings are the perfect appetizer for game day. Glazed in a dijon mustard and honey sauce, they are super simple to make and ready to serve in less than an hour.
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Game day is just around the corner and that means chicken wings!
The ultimate party food, they are so easy to make at home, with just a few simple ingredients and with very little effort.
These glazed honey mustard wings are a real crowd pleaser and are a great appetizer to serve up along with some of your favorite dips. Oh, and they are oven baked too, so way more convenient (and healthier!) than frying.
If you are in the market for more wings recipes, be sure to try my Pineapple and Chili Wings and Sticky Wings with Honey and Sriracha.
Ingredients
- Garlic, salt and pepper.
- Honey: If you can, use a raw honey rather than artificial, it has a much bolder flavor.
- Mustard: I used dijon mustard for a really tangy flavor, but you can use a wholegrain mustard or even American mustard for a milder flavor.
- Oil: I used olive oil, but any high heat oil like avocado or canola will work well.
- Chicken: I used a mix of chicken wings, drumettes and wingettes, you can use a mix or just wings.
- Cornstarch: To thicken the marinade.
How to make honey mustard chicken wings
Be sure to scroll down for the full recipe!
- Marinade the chicken in the sauce (photo 1).
- Place the chicken wings onto a rack and bake (photo 2).
- Heat up the leftover marinade and thicken (photo3).
- Brush the sauce on the baked wings (photo 4).
- Finish under the broiler and serve.
Frequently Asked Questions
These wings are best straight out of the oven, but if you are planning to serve them as part of a bigger feast, you can easily and quickly reheat them.
Bake the wings, but don't add the honey mustard glaze. Instead, let them cool and keep in the fridge. When you are ready to serve, heat up the saved marinade, brush the wings and bake in an oven at 430F / 220c for 10 to 15 minutes until warmed through.
The baked wings, before being brushed in the glaze, will keep well in the fridge for 3 days.
These honey mustard wings only need to be marinated for 10 to 15 minutes. Because there is no acid in this marinade, you can leave them in the sauce for up to 8 hours before cooking them.
There is nothing worse than a dry chicken wing! When you fry a chicken wing, they are cooked at a high temperature for a short time, the opposite is true when you oven bake them. We cook them at a lower temperature for a longer time to keep those juices locked in.
Serving Suggestions
These wings can easily be served by themselves with a garnish of some fresh parsley, but they are great to serve with lots of dips too. Ranch works great with these, and guacamole or sour cream are great choices too. Serve them up with other game day favorites like chips and corn salsa and stuffed jalapeno poppers.
Recipe Notes and Tips
- Pat the wings dry with paper before adding to the marinade to remove any excess moisture. This will help them to get nice and crispy.
- The chicken wings should be at room temperature when you place them in the oven so that they cook evenly through. Marinate them at room temperature, not in the fridge.
- Cook the wings on a rack over a rimmed baking tray. This helps them to get crispy all over and the tray catches any dripping juices so you don’t have to clean your oven afterwards!
- Finish the wings off under the broiler to your liking.
More game day appetizers
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Honey Mustard Wings
Ingredients
- 2 garlic cloves (finely minced)
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 6 tablespoons honey
- 4 tablespoons dijon mustard
- 6 tablespoons olive oil
- 1½ pounds (680g) chicken wings / drumettes / wingettes
- 1 tablespoon cornstarch
Instructions
- Mix together the garlic, salt, pepper, honey, mustard and oil.
- Place the wings into a sealable bag and pour in the sauce, use your hands to coat the chicken in the marinade. Place to one side for 10 to 15 minutes.
- Preheat the oven to 390F / 200c.
- Place a large cooking rack on top of a large rimmed baking tray.
- Once the wings are ready, place the wings on the rack, leaving space between each one. Don't discard the marinade.
- Place in the pre heated oven for 40 minutes. Flip halfway through.
- Transfer the leftover marinade into a small sauce pot.
- Mix together the cornstarch and a tablespoon of water in a small bowl.
- 5 minutes before the wings are ready, put the marinade on a high heat and bring to the boil. As it is boiling, add the cornstarch and water mix to the sauce and stir until it has thickened.
- Take the wings out of the oven and baste them with the thickened sauce.
- Place under the broiler for a couple of minutes to brown them up and caramelize the sauce.
- Transfer the wings to a plate, and serve.
Notes
- Pat the wings dry with paper before adding to the marinade to remove any excess moisture. This will help them to get nice and crispy.
- The chicken wings should be at room temperature when you place them in the oven so that they cook evenly through. Marinate them at room temperature, not in the fridge.
- Cook the wings on a rack over a rimmed baking tray. This helps them to get crispy all over and the tray catches any dripping juices so you don’t have to clean your oven afterwards!
- Finish the wings off under the broiler to your liking.
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