Description
These Sticky Honey Mustard Chicken Wings are irresistibly finger-licking good with a perfect balance of sweet, tangy, and savory flavors. Baked to crispy perfection and coated in a luscious honey mustard glaze, they make a crowd-pleasing appetizer or main dish.
Ingredients
Scale
Wings
- 2 pounds Chicken Wings (fresh or thawed)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
Sauce
- 1/2 cup Honey (or maple syrup)
- 1/4 cup Dijon Mustard (or yellow mustard)
- 2 tablespoons Soy Sauce (or tamari for gluten-free option)
- 2 cloves Garlic (fresh minced)
- 1 tablespoon Butter (or olive oil)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper to prevent sticking and for easy cleanup.
- Season Wings: Pat the chicken wings dry using paper towels to ensure crispiness. In a large mixing bowl, season the wings evenly with salt and freshly ground black pepper.
- Prepare Sauce: Melt the butter in a small saucepan over medium heat. Add the honey, Dijon mustard, soy sauce, and minced garlic. Simmer while stirring for 2-3 minutes until the sauce thickens slightly and flavors meld.
- Coat Wings: Pour half of the prepared sauce over the seasoned wings in the bowl and toss thoroughly to coat each wing evenly in the sticky glaze.
- Bake Wings: Arrange the coated wings in a single layer on the prepared baking sheet. Place in the oven and bake for 35-40 minutes, flipping the wings halfway through the cooking time to achieve even browning and crispiness.
- Finish and Garnish: Remove the wings from the oven and brush the reserved half of the sauce over them for an extra layer of flavor and gloss. Sprinkle freshly chopped parsley over the wings before serving to add a fresh, herbaceous note.
Notes
- Patting the wings dry before seasoning helps achieve a crispy skin when baked.
- Flipping the wings halfway through baking ensures even cooking and browning on all sides.
- Using tamari instead of soy sauce can make this recipe gluten free.
- You can substitute honey with maple syrup for a slightly different sweetness.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking, watching carefully to prevent burning.
