These honey mustard chicken wings are saucy, delicious and easily of our favorite easy chicken wings recipe.
It always seems like this time of year we’re swimming in seasonal cues: chicken wings and fall 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.
Watch this delicious honey mustard chicken wings video:
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.
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.
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.
diane and todd
bake until crisp, then toss in the scrumptious sauce
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.
- 2 pounds Chicken Wings , rinsed & patted dry
- Kosher Salt or Sea Salt
- fresh cracked Black Pepper
- 1/3 cup Mustard , whichever your preferred type - Regular, Deli, Whole Grain, Dijon, etc...
- 1/4 cup Honey
- 2 Tablespoons Ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Granulated Garlic
- fresh cracked Black Pepper , to taste
Preheat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.
Season chicken wings with salt and pepper.
In bowl, combine the honey mustard sauce ingredients (mustard, honey, ketchup, Worcestershire sauce, smoked paprika, granulated garlic, and black pepper).
On the prepared baking sheet pan, toss the chicken wings with about 1/4 cup of the honey-mustard sauce (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already). Bake in oven for about 45-50 minutes until golden brown.
After wings are done, toss them with the remaining sauce in a large bowl. Serve with plenty of napkins.