Honey Mustard Wings

Glazed honey mustard chicken wings on a marble serving dish.

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.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 506kcal

Author Slow The Cook Down

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.

Nutrition