Crispy Honey Mustard Wings
Ultra-crispy baked wings tossed in a glossy honey mustard glaze. Sweet, tangy, and perfectly sticky every time.
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Servings:
Ingredients
Main Ingredients
- 2.5 lb chicken wings, split and patted dry drumettes and flats
- 1.5 tbsp baking powder aluminum-free
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp neutral oil canola or avocado
- 6 tbsp honey
- 3 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp unsalted butter
- 1 tsp hot sauce adjust to taste
- 0.25 tsp kosher salt for the glaze
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan and place a wire rack on top.
- Pat wings very dry with paper towels. Trim tips if attached.
- Stir baking powder, salt, pepper, garlic powder, onion powder, and paprika in a bowl.
- Toss wings with oil, then coat evenly with the seasoning mix.
- Arrange wings skin-side up on the rack, leaving space between pieces.
- Bake 35 minutes until beginning to brown.
- Flip and bake 12–18 minutes more until deep golden and crisp.
- Simmer honey, Dijon, yellow mustard, vinegar, butter, hot sauce, and salt 2–3 minutes.
- Toss hot wings with the warm sauce until glossy and well coated.
- Rest 2 minutes to set the glaze. Serve hot.
Notes
Air fryer option: Cook wings at 390°F for 20–24 minutes, shaking halfway, then toss in the warm sauce.
Extra-crispy tip: After seasoning, refrigerate wings uncovered 30–60 minutes to dry the skin.
Store leftovers up to 3 days; reheat at 400°F for 8–10 minutes to re-crisp.
This recipe is an original creation inspired by classic Crispy Honey Mustard Wings flavors. All ingredient ratios and instructions are independently developed.