Honey Mustard Chicken Wings (Paleo, gluten-free)

Honey Mustard Chicken Wings are the sticky, sweet/tart snack your next party or game day needs.

Juicy chicken is coated in the easiest honey mustard sauce and then baked until bronzed and shiny.

You only need 6 ingredients to make these easy baked chicken wings but they definitely don’t skimp on flavor.

Plus they happen to naturally be Paleo and gluten-free!

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Honey Mustard Chicken Wings

Who doesn’t love honey + mustard?

And when you brush a honey mustard sauce on chicken wings, it has the sweetness from the honey but the acidic tartness and creaminess of the mustard.

It’s the perfect combo!

Plus I’ll show you a method to add layers of flavor even though we’re using such few ingredients.

Make sure you have plenty of napkins around because the sticky sweet glaze is too good to resist.

 

What you need for Honey Mustard Chicken Wings

Ingredients:

• Chicken wings (flats and/or drums)
• Honey
• Dijon or spicy brown mustard
• fine sea salt
• freshly ground black pepper
• Cooking spray like avocado oil spray or coconut oil spray

Equipment:

• 2 baking sheets with 2 racks
• aluminum foil
• a measuring glass
• measuring spoons (these are my favorite because they actually fit into spice jars!)
• 1 large and 1 small mixing bowl
• a brush for glazing the wings (I prefer using a silicone brush – so mush easier to clean)
• cooking tongs to flip and move the wings

How to make Honey Mustard Chicken Wings

First, heat the oven to 425°.

Line the baking sheets with foil and then set the racks inside them. Coat the racks with cooking spray.

(No racks? That’s fine. Just spray the foil and play the wings on the foil.)

Pour the honey into a measuring glass. Add in the mustard and stir until blended.

Save 4 tablespoons in a small bowl and set aside.

Pat the wings dry and add to a large bowl. Pour in the sauce (not using the reserved 4 tablespoons) and toss the wings to coat them evenly.

Line up the wings on the racks, skin-side up. To make sure they get all the sauce possible, I like to wipe the skin side of the wings along the bottom and side of the bowl to smear more sauce on them as I lift them out.

Scrape out and drizzle any remaining sauce in the bowl over the wings.

Sprinkle with salt and pepper.

Bake for 20 minutes, swapping and rotating the pans halfway through.

Take them out and lightly brush them with about 1-2 tablespoons of reserved sauce. Flip the wings and lightly brush with about 1 tablespoon sauce. Flip again so they’re skin-side up.

Bake for another 10 minutes.

Check to see if they’re a dark golden brown and caramelized. Probably some will be and some won’t yet. Remove the browned wings to a plate and put the others back in the oven. Check every 3-5 minutes, removing them to the plate as they’re done.

Finally, brush each wing with the last remaining sauce.

Taste one and sprinkle on more salt and pepper if necessary.

Make ahead

The wings are best eaten straight away.

But you can chill the cooked wings in the fridge for up to 4 days. Reheat in a low oven or under the broiler (check often to make sure they don’t burn).

I would not recommend freezing them.

 

Substitutions and variations

• You can use either all flat wings or all drumettes, whichever you prefer (but drumettes is the correct answer).
• No honey? Try a dark pure maple syrup instead (not pancake syrup).
• You can use the glaze for more than just wings, too. Try it on chicken drumsticks or breasts. It would also be good on salmon.

 

Other snacks and appetizers you might like:

1. Sticky Baked Apricot Wings
2. Caesar Deviled Eggs
3. Bacon Pineapple Guacamole
4. Grilled Avocado Hummus
5. Pumpkin Spice Candied Bacon

 

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