Honey Mustard Chicken Wings: Crispy Baked Poultry
These honey mustard chicken wings are an American appetizer that balances sweet and savoury flavours. You coat the drumettes and knobs in a mixture of flour, cornstarch, and spices before baking them at 200°C (400°F). The final result is a crispy exterior finished with a glossy glaze of honey, Dijon mustard, and apple cider vinegar. It takes 1 hour 2 minutes to complete the process.
Pat the wings dry with a kitchen towel to remove excess moisture. This step prevents steam from forming, which allows the skin to crisp up in the oven. Use a wire rack on your baking sheet so hot air circulates around each piece of chicken. Without the rack, the wings sit in their own juices and lose their uniform crispness. Return the wings to the oven for 5 minutes after glazing to let the honey and mustard caramelise.
Honey Mustard Chicken Wings: Crispy Baked Poultry
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place a wire rack on top. The rack ensures hot air circulates around each piece for uniform crispness.
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Dry the wings
Pat the chicken wings dry with a kitchen towel. Remove all excess moisture from the skin. This prevents steam from forming, which is essential for a crisp finish.
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Coat the chicken
Combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder and cayenne pepper in a small bowl. Toss the wings in this mixture until every piece is fully coated. The cornstarch helps create a crunchier exterior.
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Bake the wings
Arrange the wings in a single layer on the wire rack with space between each piece. Bake for 45–50 minutes, turning once. They are ready when the skin is golden brown and the internal temperature reaches 74°C (165°F).
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Make the glaze
Whisk together honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, olive oil and crushed red pepper flakes in a saucepan. Warm the mixture gently over low to medium heat for 3–4 minutes. Set it aside to cool slightly.
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Apply the glaze
Remove the wings from the oven and let them rest for 5 minutes. Toss the wings in the glaze or drizzle it over them. Return them to the oven for another 5 minutes to allow the glaze to caramelise.
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Final rest
Take the wings out of the oven. Let them rest for another 5 minutes before serving. This allows the glaze to set and the juices to redistribute.
Ensure the wings are completely dry before applying the flour mixture. If you see the coating becoming soggy or steaming rather than browning, the meat was too damp. Use a clean kitchen towel to press every surface firmly before coating.
Getting the texture right
Pat the wings dry with a kitchen towel to remove surface moisture. This prevents steam from forming during baking, allowing the skin to crisp. Use a wire rack to ensure hot air circulates around every piece. This method produces a uniform crunch across the entire batch of wings.
Storing and reheating
Keep leftovers in an airtight container in the freezer for up to 3 days. To reheat, use a preheated oven at 200°C (400°F) for 10–12 minutes. This restores the texture. Do not leave wings at room temperature for more than 2 hours before you refrigerate them.
Nutrition per serving
- Calories
- 350
- Protein
- 22.0 g
- Carbs
- 10.0 g
- Fat
- 23.0 g
- Fiber
- 1.2 g
- Sugar
- 7.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you make honey mustard chicken wings?
Coat wings in a seasoned flour and cornstarch mixture, then bake at 200°C (400°F) on a wire rack. Toss them in a warm glaze of honey, Dijon mustard, vinegar, and Worcestershire sauce, then bake for 5 more minutes to caramelise the coating.
What does putting mustard on chicken wings do?
Mustard provides a tangy acidity that cuts through the richness of the chicken fat. When combined with honey and heated in the oven, it creates a glossy, savoury glaze that clings to the crispy skin without making it soggy.
What to soak wings in before cooking?
Do not soak these wings in liquid. Instead, pat them dry and toss them in a dry mixture of flour, cornstarch, and spices. This creates a barrier that helps the skin achieve a crisp texture during the baking process.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
