Description
These sticky caramelized honey mustard chicken wings are baked to perfection, then coated in a sweet and tangy sauce with a hint of cracked black pepper. Perfect for parties or game day.
Ingredients
Scale
- 2 lbs chicken wings (drumettes and flats separated)
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
- In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, soy sauce, olive oil, apple cider vinegar, minced garlic, smoked paprika, cracked black pepper, salt, and cayenne pepper if using. Reserve about 1/4 cup of the sauce for basting later.
- Place the chicken wings in a large bowl. Pour the remaining sauce over the wings and toss to coat evenly.
- Arrange the wings in a single layer on the wire rack. Bake for 25 minutes.
- Remove from oven and brush the wings with the reserved sauce. Return to oven and bake for another 15-20 minutes, or until the wings are caramelized and cooked through (internal temperature reaches 165°F).
- Optional: For extra stickiness, broil on high for 2-3 minutes at the end, watching carefully to prevent burning.
- Let the wings rest for 5 minutes. Sprinkle with additional cracked black pepper if desired before serving.
Notes
For extra crispiness, pat the wings dry with paper towels before coating. The sauce can be doubled if you prefer extra glaze. Leftover wings reheat well in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15g
- Fat: 22g
- Carbohydrates: 20g
- Protein: 25g