You’ll love this sauce, it’s great on so many dishes. These honey mustard chicken wings are saucy, delicious and easily of our favorite easy chicken wings recipe.

Popular Honey Mustard Chicken Wings on a baking sheet

Easy Honey Mustard Sauce for Chicken Wings

When it comes to chicken wing recipes, we’re always addicted to different types of sauces and continually making homemade variations of our favorites and honey mustard is on top of our list. Tangy sweet, sticky and wonderful this is the sauce to have for honey mustard lovers and a great batch of honey mustard chicken wings. Like we mentioned earlier, you can use the sauce on almost anything savory: rice, pasta, vegetables or even as a sauce in a sandwich.

We love this honey mustard sauce. So many times we’ll get a honey mustard sauce that is too cloyingly sweet and doesn’t have a nice balance. We’ve developed this one to have a nice mustard tang, just enough sweetness from the honey. And then we made sure to give it a nice thickness so it coats the wings well. Add in the Worcestershire sauce to give depth of flavor and then the spices to for customizable taste. Sometimes we’ll amp up the cayenne or smoked paprika if we are craving a little extra spice or smokiness. It is so easy to adjust to whatever you are craving at the moment.

Video: Honey Mustard Chicken Wings Recipe

Different ways to cook the wings

The fun part about making chicken wings is that you can use different cooking techniques. We wrote about different ways to cook wings and how to make them healthier on our chicken recipe box site. Though everyone sauces them differently, either before baking or after or both, it’s great to be able to have options on preparing them. The great thing about baking them before saucing is that you can easily make multiple sauces, and toss the chicken wings in whichever one the devourer prefers. For the fire-tongues, our Sriracha Chicken Wing sauce almost always needs to be present at our gatherings.

We even have a “healthy” version where you can pre-poach or pre-steam these honey mustard chicken wings before baking, which helps render much of the excess fat. You can still enjoy the wings without the guilt.

Hope you enjoy the honey mustard chicken wings, this cold season and celebrate another delicious start to a new year. And if you want an added appetizer bonus, you must try this buffalo chicken dip!


diane and todd

Popular Honey Mustard Chicken Wings on a baking sheet

bake until crisp, then toss in the scrumptious sauce

Popular Honey Mustard Chicken Wings . Sauce is so good, you'll lick your fingers. | @whiteonrice

Honey Mustard Chicken Wings

We bake the wings with a bit of the sauce to give them a nice caramelization with the sauce, but if you forget or don't have the sauce ready when you start to cook the wings or want to have a variety of sauces for the wings, just toss the final cooked wings with the sauce at the end. It will still be delicious!
Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, coated with flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry the wings to make them crispy.
5 from 6 votes


  • 2 pounds (907 g) Chicken Wings , rinsed & patted dry
  • Kosher Salt or Sea Salt
  • fresh cracked Black Pepper

Honey-Mustard Sauce

  • 1/2 cup (83 g) Mustard , whichever your preferred type – Regular, Deli, Whole Grain, Dijon, etc…
  • 1/4 cup (85 g) Honey
  • 1/4 cup (30 ml) Mayonnaise or Sour Cream
  • 2 teaspoons (10 ml) Worcestershire sauce or soy sauce
  • 1/2 teaspoon (5 ml) Smoked Paprika
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/4 teaspoon Cayenne Pepper , optional
  • fresh cracked Black Pepper , to taste


Make the sauce:

  • In bowl, whisk together the honey mustard sauce ingredients (mustard, honey, mayo/sour cream, Worcestershire sauce/soy sauce, smoked paprika, garlic powder, cayenne pepper, and black pepper). Set aside.
    Whisking the honey mustard sauce together

Cook the wings:

  • Preheat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.
    Preheat oven
  • Season the chicken wings with salt and pepper. Toss the wings with about 1/4 cup of the honey mustard sauce.
    Tossing the raw chicken wings with sauce
  • On prepared baking sheet pan, spread chicken wings out in one even layer.
    Uncooked sauced wings on baking sheet pan
  • Bake at 425°F (220°C) for 30 minutes. Flip the wings and finish baking for another 10-20 minutes or until golden brown and cooked through.
    Baked honey mustard chicken wings on sheet pan
  • After wings are done, toss them with the remaining sauce in a large bowl. Serve with plenty of napkins.


Crispy Wing Alternate Cooking Methods

Traditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings).
Toss the wings in cornstarch to coat, shaking off excess cornstarch. 
Heat about 2-inches of oil in a large pot to 375°F. Fry in batches for about 8 minutes per batch, or until golden and cooked through. Make sure to turn the wings a couple times while cooking so they cook evenly. Season with salt & pepper.
Air Fryer Chicken Wings (here’s our favorite Air Fryer)
Season wings with salt & pepper. 
Air Fry at 400°F for 25-30 minutes, flipping 2-3 times while cooking.
Toss with a little sauce, and then air fry for another 4 minutes. Different models and size


Nutrition Information per Serving

Calories: 319kcal, Carbohydrates: 20g, Protein: 13g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 53mg, Sodium: 516mg, Potassium: 193mg, Fiber: 2g, Sugar: 18g, Vitamin A: 299IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

More Easy Chicken Wing Recipes

Garden Updates 

It always seems like this time of year we’re swimming in seasonal cues: chicken wings and fall/wintet fruits. Though they’re both in the food world, they’re quite random when discussed in the same sentence. So why is it that our lives are consumed by wings, pomegranates and persimmons? Well, it’s the season of baseball play-offs, football gaining momentum and our game-day weekends are always dotted with different types of chicken wings and lots of napkins. Sticky, sweet, tangy, spicy and filled with umami flavors are what our chicken wings are dripping with. Then there’s the garden with a good handful of fall ripening fruit. We’re consumed by everything pomegranates, persimmons, dragon fruit, asian pears and more exotics. Or maybe it’s the other way around: fall fruit is consuming us, which isn’t a bad thing.

Japanese yuzu citrus tree 

Japanese Yuzu Citrus Fruit from @whiteonrice garden

Fresh pomegranates! Our two trees are happy with fruit. 

Fresh pomegranate Fruit from @whiteonrice garden

So many fresh persimmons 

Persimmon Fruit from @whiteonrice garden

As soon as Summer ended, our chicken wing and fall fruit season came into full force. Every morning we’re wandering though the garden and collecting fallen asian pears to add to our daily snacks.  And then we’re staring at our pomegranates that the birds pecked through and realized how much slower we are at eating the fruit. Then when the weekend arrives, we’re following sports scores while munching on wings and beer. It’s a great time of year we always look forward to.