You’ll love how easy these Baked Honey Mustard Wings are to make. Look no further for the perfect game day chicken appetizer.
I’m a HUGE fan of chicken wings if you haven’t noticed already. I mean we have these teriyaki chicken wings, peanut butter chicken wings (my fave!), and these mango habanero chicken wings… can’t stop, won’t stop! What’s better than gluten-free chicken wings? Nothing I tell ya!
I have a slight obsession with honey mustard so I’m surprised I haven’t shared these honey mustard baked chicken wings with you all sooner to be honest. As a kid, I literally HATED ketchup and still do, so ketchup companies.. you know whose inbox to leave alone now, okay? But mustard, especially honey mustard, was always my go-to. As a dip for fries, on cheeseburgers, on a brat… and now on these chicken wings! 
Baked chicken wings are crazy easy to make and the skin always comes out perfectly crispy. They’re gluten-free (obviously) and baked in the oven rather than frying them in oil. Still, you get that nice really crunch with my baking method which I absolutely love! I tend to use chicken wing drummettes but feel free to use wings too! You may just need to adjust the baking time a little so the wings don’t dry out. Either way, you’ll have a perfect appetizer or snack!
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Baked Honey Mustard Wings
- Total Time: 50 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
Crispy baked chicken wings tossed in a sweet and tangy honey mustard sauce. Perfect game day appetizer or easy weeknight dinner.
Ingredients
- 1.5 lbs (680 g) chicken wing drummettes
- 1 tbsp oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 0.5 cups (118 ml) stone ground mustard
- 0.25 cups (60 ml) honey
- 1 clove garlic
- 0.5 tbsp apple cider vinegar
- pinch of salt
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with foil.
- Toss wings in oil and place on the baking sheet.
- Sprinkle with salt and pepper.
- Bake for 30-35 minutes, flipping halfway through.
- In a small bowl, whisk together stone ground mustard, honey, garlic, apple cider vinegar, and a pinch of salt.
- Set aside until wings are ready.
- Once wings have finished cooking, turn the oven to broil.
- Broil the wings for 5-7 minutes, watching carefully, until crispy.
- Remove from the oven, add wings to a large bowl, and pour honey mustard sauce over the wings.
- Toss until wings are completely covered.
- Serve immediately.
Notes
- For extra crispy wings, ensure they are completely dry before adding oil and seasoning.
- To make the honey mustard sauce less tangy, reduce the amount of apple cider vinegar.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 wing
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I use a different type of mustard instead of honey mustard?
Yes, you can substitute with yellow mustard or Dijon mustard, but keep in mind that the flavor will differ, and you may want to adjust the sweetness by adding a bit more honey.
What is the best way to ensure my Baked Honey Mustard Wings are crispy?
To achieve crispy skin, make sure to pat the chicken wings dry before coating them in the honey mustard mixture and consider using a wire rack on your baking sheet to allow air circulation.
How do I adjust the baking time if I’m using whole chicken wings instead of drummettes?
If you’re using whole chicken wings, you may need to increase the baking time by about 10-15 minutes to ensure they cook through without drying out.
