Honey Mustard Chicken Wings Recipe

Introduction

When it comes to party appetizers or game-day snacks, chicken wings are king—and these Honey Mustard Chicken Wings are here to rule the flavor throne. Baked until golden and crispy, then coated in a sweet, tangy glaze made with two kinds of mustard and real honey, these wings are sticky, savory, and completely addictive. Plus, they’re quick to prepare and don’t require deep frying—making them just as perfect for weeknight cravings as they are for sharing with friends.

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Why I Love This Recipe

There’s something magical about that classic honey mustard combo—just the right balance of tang and sweetness, spiced up with smoked paprika and garlic powder for depth. These wings are not only baked instead of fried, but they also develop that beautiful golden crispness thanks to the flavorful marinade and high-heat roast. Whether you’re hosting a party or indulging in a solo snack night, this recipe always hits the spot.

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Ingredients

• 12 chicken wings, separated into flats and drumettes
• 3 tbsp honey
• 3 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Swaps and Notes

• Mustard: No whole grain mustard? Just increase the Dijon slightly or try spicy brown mustard for a kick.
• Vinegar: White wine vinegar or lemon juice can sub in for apple cider vinegar.
• Smoked paprika adds depth but sweet paprika works too.
• Wings: Use drumsticks or boneless thighs if preferred—just adjust bake time accordingly.

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Step-by-Step Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
3. Place the chicken wings in a large bowl, pour the honey mustard sauce over them, and toss well to coat evenly.
4. Arrange the wings in a single layer on the prepared baking sheet.
5. Bake for 25–30 minutes, flipping halfway through, until the wings are golden brown, crispy on the edges, and cooked through.
6. Remove from the oven, garnish with chopped fresh parsley, and serve immediately.

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Tips for Success

• Pat wings dry before adding sauce to help them crisp up better.
• For extra caramelization, broil them for the last 2–3 minutes.
• Toss wings in reserved sauce after baking for even more flavor.
• Use a wire rack on the baking sheet to allow airflow underneath for extra crispiness.

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Serving Suggestions & Pairings

These wings pair perfectly with:

• Ranch or blue cheese dip
• A side of celery and carrot sticks
• Icy cold beer or lemonade
• Game-day spreads like Beer Cheese Dip or Totchos
• Need a cheesy main? Add Easy Cheesy Chicken Sliders to the mix for an unbeatable combo.

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Storage and Leftover Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 350°F until warmed through—this keeps them crispy.
• Freeze uncooked marinated wings and bake from frozen (add 10 extra minutes).

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More Recipes You Will Love

Want more crowd-pleasing dishes? Try these next:

• Easy Cheesy Chicken Sliders
• This Beer Cheese Dip
• These Totchos
• These Sheet Pan Quesadillas
• The Ultimate Cheesy Hot Dip

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Final Thoughts

These Honey Mustard Chicken Wings are a guaranteed hit—whether you’re feeding a crowd or treating yourself to a finger-licking good meal. They’re baked, not fried, yet deliver big flavor and irresistible texture with every bite. Quick to prepare and even quicker to disappear!

**Tried it? Share your version and tag @chefmaniac—**we’d love to see your wings take flight!