Honey Mustard Chicken Wings

$8.04 recipe / $4.02 serving
by Beth - Budget Bytes
4.38 from 8 votes
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I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard chicken wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.

Two trays with honey mustard wings, broccoli, and cups of sauce

Yes, Baked Chicken Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked chicken wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side, as would a Classic Three Bean Salad, or Loaded Smashed Potatoes.

Close up of a honey mustard wing being dipped into a cup of honey mustard sauce
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Honey Mustard Chicken Wings

4.38 from 8 votes
These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.
Author: Beth – Budget Bytes
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce
Servings 2 5-6 pieces each
Prep 10 mins
Cook 50 mins
Total 1 hr

Ingredients

Baked Chicken Wings

  • 2 lbs. chicken wings or drumettes ($6.97)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.02)
  • 1/4 tsp garlic powder ($0.02)
  • 3 Tbsp cornstarch ($0.09)

Honey Mustard Sauce*

  • 1/4 cup mayonnaise ($0.40)
  • 1/2 Tbsp Dijon mustard ($0.05)
  • 1/2 Tbsp yellow mustard ($0.04)
  • 1 1/2 Tbsp Honey ($0.18)
  • 1/2 tsp apple cider vinegar ($0.01)
  • 1/16 tsp garlic powder ($0.01)
  • 1/16 tsp paprika ($0.01)
  • 1/16 tsp salt ($0.01)
  • 1/8 tsp pepper ($0.01)

Instructions 

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
  • In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
  • Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
  • While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  • When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

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Video

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wingsCalories: 1154.65kcalCarbohydrates: 25gProtein: 79.8gFat: 78.8gSodium: 1225.75mgFiber: 0.45g
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Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

How to Make Honey Mustard Chicken Wings – Step by Step Photos

Cornstarch, salt, pepper, and garlic powder in a bowl

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Raw chicken wings on a cutting board

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Cornstarch mixture being poured over the wings in a bowl

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Chicken wings on the baking sheet ready to bake

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

Honey mustard sauce ingredients in a bowl

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

honey mustard being poured over baked wings in a bowl

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Finished honey mustard wings in a bowl

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

Two trays of honey mustard wings with broccoli and sauce
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  1. Today I tried this recipe. I cooked a kilo and ate everything with a bang. Before that, I knew the recipe for roasting chicken wings in honey-soy sauce, but without mustard. It also turns out very tasty.

  2. Too much cornstarch, sauce has too much mayo and taste is muddled. Won’t do this again.

  3. People couldn’t stop raving about how great these wings were. I marinated them overnight though and then added a lot more spices as well. I had to cook my wings for 40 minutes though because my oven cooks super fast, but otherwise super delicious. Next time though, I will spray/grease my lifted cooking racks on my sheet pan. That was one mistake I totally didn’t think about, and also I would buy some blue cheese to dip it in. 

  4. Crazy good! I was a bit more generous with the spices, but it was perfect—crispy chicken and excellent sauce.  Thanks!

  5. Great recipe! The wings turned out super crispy and the sauce was delicious!! 10/10

  6. I tried this recipe today and the wings came out perfect. Only thing that bothered me was the left over cornstarch on the wings. Will be trying again with different sauces!

  7. Great, fun recipe! I followed instructions and used two boneless thighs, two legs, two wings, and two drumettes. I used a meat thermometer to make sure the larger pieces were done, but it didn’t take much extra time. Served with roasted broccoli, and carrot and celery sticks , and extra sauce.

    1. Unfortunately, I don’t own an air fryer so I’m unfamiliar with the recommended cooking times and temps.

    2. Depending on your air fryer…roughly 15 minutes, then flip, another 15 minutes. All at 400 degrees. They turned out better than the baked

  8. These were fantastic! I served them with your Oven Baked Steak Fries, and they were great dipped in the leftover sauce. I used drumsticks instead of wings, and needed to cook them a bit longer than the listed time for them to crisp up on the outside. Not a problem though, they were very crispy and worked surprisingly well with the honey mustard sauce!

  9. These look amazing! Could you also do them on chicken legs? I have a bunch in my freezer. Thanks!

    1. Yes, I’ve used this technique with larger chicken pieces. You may need to increase baking time depending on the size of the legs.