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Easy Honey Mustard Chicken Wings

5 from 1 vote
Get ready for the best wings of your life. These chicken wings are baked until they are perfectly crispy. Then, they get tossed in a rich, glossy glaze made from sweet honey and two kinds of mustard. It is the perfect balance of sweet and tangy flavors that everyone will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Wings:
  • 2 ibs chicken wings (flats and drumettes separated)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Honey Mustard Glaze:
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 2 tbsp yellow mustard

Method
 

  1. 1. Heat the Oven: Preheat your oven to 400°F. Line a large baking sheet with foil to make cleanup easy. If you have a wire baking rack, place it on top of the sheet.
  2. 2. Dry the Chicken: Pat the chicken wings completely dry with a paper towel. This is my favorite secret trick. Dry skin means extra crispy wings!
  3. 3. Season the Wings: Put the wings in a large bowl. Add the olive oil, salt, black pepper, garlic powder, and paprika. Toss everything together until the wings are fully coated.
  4. 4. Bake Until Crispy: Spread the wings out on your baking rack. Bake for 35 to 40 minutes. Flip them over halfway through so they brown evenly.
  5. 5. Make the Glaze: While the chicken bakes, mix the honey, Dijon mustard, and yellow mustard in a small pot. Warm it over low heat for 2 minutes until it is smooth and shiny.
  6. 6. Sauce and Serve: Put the hot wings into a clean bowl. Pour the warm glaze over them and toss well. Serve them immediately while they are hot and sticky!

Notes

  • Dry the Wings: Pat chicken completely dry with paper towels for maximum oven-baked crispiness.
  • Give Them Space: Arrange wings in a single layer without touching so they brown evenly.
  • Warm the Sauce: Heat the honey and mustards on low for 2 minutes so the glaze blends smoothly.
  • Toss Immediately: Coat the wings in the glaze the moment they leave the oven so the sauce sticks perfectly.