Honey Mustard Chicken Wings (Paleo, gluten-free)

baked chicken wings on a white platter with a bowl of honey mustard sauce with a brush in it

4.75 from 8 votes

Honey Mustard Chicken Wings (Paleo, gluten-free)

These baked Honey Mustard Chicken Wings are the perfect snack for a party or game day! The easy honey mustard sauce creates sticky, bronzed wings that are irresistible.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: American

Servings: people

Calories: 552kcal

Author: Don Baiocchi

Ingredients

cooking spray
¼ cup honey
⅓ cup Dijon or spicy brown mustard
3 lbs. chicken wings
fine sea salt
freshly ground black pepper

Instructions

Heat the oven to 425°.
Line 2 baking sheets with foil and set cooking racks inside. Coat the racks with cooking spray.
Pour the honey into a measuring glass and then stir in the mustard until blended. Pour 4 tablespoons (1/4 cup) into a small bowl and set aside.
Pat the wings dry and add to a large bowl. Pour in the sauce (not the reserved 4 tablespoons) and toss to coat.
Line the wings up on the baking sheets, skin-side up and not too close. As you remove the wings from the bowl, try to wipe the skin side against the bottom/side of the bowl to smear on as much sauce as possible. Once all the wings are on the sheets, drizzle over any remaining sauce in the bowl. Sprinkle the wings with salt and pepper.
Bake for 20 minutes, swapping and rotating the pans halfway through.
Remove from the oven and lightly brush the wings with about 1-2 tablespoons of the reserved sauce. Flip the wings and lightly brush with about 1 tablespoon of sauce. Flip the wings again so they're skin-side up.
Bake for another 10-15 minutes, until the wings are golden and bronzed.
Remove from the oven and brush with any remaining sauce. Taste one and add more salt and pepper, if necessary.

Notes

No racks for your baking sheets? That's fine. Just lightly spray the foil and play the wings on the foil.

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.

Nutrition