Honey mustard chicken wings

Crispy baked chicken wings flavoured with honey mustard.

Crispy baked chicken wings flavoured with honey mustard

Honey mustard chicken wings are a classic wing flavour. Sticky, sweet, a little spicy from the mustard and added chili flakes, these are wings you’ll love. Because they are such a popular flavour, it is common to find frozen, ready to bake honey mustard chicken wings at the grocery store. Resist the urge. In our experience most frozen chicken wings are fatty and full of sodium. Once you learn how simple it is to make wings at home, you’ll be looking for excuses to make them.

Crispy baked chicken wings flavoured with honey mustard.

One thing that goes incredibly well with all chicken wings is sports, and football in particular. Nothing says game day like a basket of chicken wings (and an empty one to collect the bones) and a cold drink. Whether it is beer, soda, a glass of milk or a cocktail like a refreshing rum punch, your drink, these honey mustard chicken wings, and plenty of napkins are all you need to score big with family and friends.

What are chicken wings?

Chicken wings are essentially composed of 3 sections. The meatiest part (which would be the portion connected to the breast) is called the drumette; it looks like a little chicken drumstick. The drumette is connected to the portion of wing called the wingette or the flap. At the end of the wingette you have the tip.

How to separate chicken wings.

You can purchase wings which are already separated into the drumette and the wingette. The tip is usually discarded as there is not much meat on it. However, it is usually more economical to purchase wings which have not been cut up already. Using a sharp knife, it is very easy to cut through the joints. Alternatively you can cook the wings whole, although we do find them more difficult to eat this way.

The secret to crispy chicken wings.

Sure, you can fry your chicken wings and get them nice and crispy, and greasy. The technique which we use here for our honey mustard chicken wings (and the ones we used for our chicken wings with feta dipping sauce) is so much better! The secret is in the baking powder! Coating your chicken wings (which you have patted dry) with baking powder, salt, and other seasoning before baking them at high temperature leads to a beautiful crispy texture. There is a whole science behind this technique that you can read about here, or just trust us and give it a try. Although some people recommend drying out your chicken wings overnight before baking them to achieve maximum crispiness, we find that patting the wings well with paper towels does the trick.

How to make honey mustard sauce

Making your own honey mustard sauce is super easy. You will need only a few simple ingredients. They are:

  • Honey
  • Brown sugar
  • Mustard – we use regular mustard but you can use Dijon mustard if you prefer
  • Mustard seeds
  • Dry mustard powder
  • Chili flakes
  • Salt & pepper

More great finger food ideas:

White bean stuffed artichoke hearts

Greek-style nachos


Crispy baked chicken wings flavoured with honey mustard.
Crispy baked chicken wings flavoured with honey mustard.

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Crispy baked chicken wings flavoured with honey mustard.
Crispy baked chicken wings flavoured with honey mustard.

Honey mustard chicken wings

Crispy baked chicken wings flavoured with honey mustard.
4.67 from 3 votes
Print Pin Rate
Course: Appetizer, Light meal, meze, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 507kcal
Author: Mia Kouppa


  • Baking rack with drip tray (ideal) See Recipe Note
  • baking pan


  • 1 kg chicken wings
  • 1 tbsp baking powder
  • 1 tsp dry mustard
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper

For the sauce

  • ½ cup (125 mL) honey
  • cup (80 mL) yellow mustard you can use Dijon mustard if you prefer
  • ¼ cup (50 grams) brown sugar
  • 1 tsp mustard seeds
  • 1 tsp chili flakes
  • ½ tsp dry mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • cooking spray or vegetable oil for baking


  • Preheat your oven to 400 degrees Fahrenheit.
  • Prepare your chicken wings by cutting through the joint which connects the middle portion of the wing to the meatiest portion. Then cut through the joint which connects the middle portion to the tip. You will now be left with 3 separate pieces. Discard the tip, or reserve it for another use (see Helpful hints in the post). You will be cooking with the larger two portions of the wing.
    1 kg chicken wings
  • Pat the wings dry with a paper towel.
  • In a medium size bowl use a fork to mix together the baking powder, dry mustard, garlic powder, salt and pepper.
    1 tbsp baking powder, 1 tsp dry mustard, ½ tsp garlic powder, ½ tsp salt, ¼ tsp pepper
  • Add the wings to the bowl and mix well with your hands, ensuring that you coat all parts of the wings with the baking powder mixture.
  • These wings are best when baked on a rack or pan with a drip tray. Spray the surface on which you will place the wings with cooking spray or apply a very light brushing of vegetable oil to it. Place the wings on the baking tray rack being careful not to have the wings touching.
  • Bake in the lower third of your oven for approximately 20 minutes., flipping them over after 10 minutes.
  • While the wings are baking, in a large bowl mix together all the ingredients for the honey mustard sauce.
    ½ tsp salt, ½ cup (125 mL) honey, ⅓ cup (80 mL) yellow mustard, ¼ cup (50 grams) brown sugar, 1 tsp mustard seeds, 1 tsp chili flakes, ½ tsp dry mustard, ¼ tsp pepper
  • Remove your wings from the oven and transfer them to the bowl (a few at a time if they don't all fit at once) and toss to coat with the honey mustard sauce. Once coated in sauce transfer your wings to a greased baking pan.
  • Return wings to oven and back for an additional 10 minutes, mixing at the 5 minute mark.
  • Serve and enjoy!


We like to first cook these wings on a baking pan with a drip tray for maximum crispiness.  Then, when we toss the wings with sauce and finish cooking them we use a regular baking pan or baking tray.  If you don't have a pan with a drip tray simply use your regular baking pan or baking tray for all of the steps.


Calories: 507kcal | Carbohydrates: 51g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1248mg | Potassium: 309mg | Fiber: 1g | Sugar: 48g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 2mg

Thanks for sharing!

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