Sticky, tangy, and utterly addictive, honey mustard baked chicken wings are an easy crowd-pleaser. The wings bake until golden and slightly crisp, then are tossed in a quick homemade honey mustard made from stone ground mustard, honey, garlic, and a splash of apple cider vinegar for brightness.
The sauce comes together in minutes while the wings roast. Stone ground mustard adds texture and a sharper bite than yellow mustard; honey mellows the tang and creates a glossy, sticky coating. Once you make this version, you may never reach for bottled honey mustard again.
These wings are naturally gluten-free, dairy-free, and egg-free, making them a versatile option for game day, parties, or any time you want a flavorful alternative to buffalo or BBQ wings.
Ingredient Notes
- Chicken wings – Use drummettes or wingettes (sometimes labeled party wings). Drummettes are meatier; if you use smaller wingettes, trim a few minutes off the bake time to avoid drying them out.
- Stone ground mustard – This is the backbone of the sauce. It provides a coarse texture and more assertive flavor than yellow mustard. Dijon is an acceptable substitute but will make a smoother sauce; avoid plain yellow mustard for this recipe.
- Honey – Balances the mustard’s tang and the vinegar’s acidity. Any honey works; raw or local honey adds extra flavor if available.
Expert Tips
- Use drummettes or wingettes. Drummettes are meatier and easier to eat; wingettes cook slightly faster.
- Broil for crispy skin. After baking, broil 5–7 minutes to deepen color and crisp the skin—watch closely to prevent burning.
- Toss in sauce right before serving. This keeps the coating glossy and sticky instead of absorbed into the skin.
- Double the sauce. The recipe yields just enough to coat the wings; make extra if you want more for dipping.
Storage Instructions
Wings: Store in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 10 minutes or 4–5 minutes in an air fryer to restore crispness. Avoid the microwave if you want to keep them crispy.
Honey mustard sauce: Keeps refrigerated in a sealed container for up to 2 weeks. Use it on sandwiches, salads, or as a dipping sauce.
Serving Suggestions
These wings are ideal for game day. Serve with celery and carrot sticks and a side of ranch or blue cheese. For variety, pair them with other appetizers like baked onion rings, prosciutto melon skewers, or prosciutto-wrapped shrimp so guests can sample multiple flavors.
More gluten-free appetizers to try
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Gluten-Free Onion Rings
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Prosciutto Melon Mozzarella Skewers
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Prosciutto Wrapped Shrimp
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Honey Mustard Baked Chicken Wings
Ingredients
For the Chicken Wings:
- 1.5 lbs chicken wings (drummettes or wingettes)
- 1 tablespoon avocado oil (or vegetable, grapeseed, or canola)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Honey Mustard Sauce:
- 1/2 cup stone ground mustard
- 1/4 cup honey
- 1 clove garlic, minced
- 1/2 tablespoon apple cider vinegar
- Pinch of salt
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Instructions
- Preheat: Preheat oven to 400°F. Line a baking sheet with foil or parchment. Pat the wings dry with paper towels.
- Season: Toss wings with avocado oil and arrange in a single layer on the prepared baking sheet. Sprinkle with kosher salt and black pepper.
- Bake: Bake 30–35 minutes, flipping halfway through, until cooked through.
- Make the sauce: While the wings bake, whisk together stone ground mustard, honey, minced garlic, apple cider vinegar, and a pinch of salt in a small bowl. Set aside.
- Broil (optional): When wings are cooked, switch the oven to broil and broil 5–7 minutes to crisp the skin—watch closely to avoid burning.
- Toss: Remove wings from the oven, place them in a clean bowl, and pour the honey mustard over the wings. Toss until evenly coated.
- Serve: Serve immediately while sticky and hot.
Notes
- Stone ground mustard delivers the best texture and flavor; Dijon will work but yield a smoother sauce.
- For extra-crispy wings, bake on a greased wire rack set over the baking sheet so air circulates beneath the wings.
- Wings are done when their internal temperature reaches 165°F.
- Double the sauce if you want extra for dipping.
- Leftovers keep refrigerated for up to 3 days; reheat in a 400°F oven to re-crisp.