Dinner

Honey Mustard Crispy Baked Chicken Wings Recipe

ByClara Bennett February 7, 2026February 7, 2026

Introduction

Honey mustard wings are a delicious and easy-to-make appetizer or meal that combines crispy baked chicken wings with a tangy and sweet honey mustard sauce. Perfect for game day or a casual dinner, these wings deliver bold flavor with minimal effort.

A white plate holds a pile of golden brown chicken wings, each coated in a shiny, slightly sticky glaze and sprinkled with small green herb pieces. The wings are arranged in a small mound on a white parchment paper, giving a layered look with some wings at the bottom and some resting on top, showing their crispy texture. To the right side of the plate is a small white bowl filled with smooth, creamy white dipping sauce, garnished with chopped green herbs. In the background, there is another white bowl with a yellow dipping sauce on a wooden coaster, and fresh green herb leaves scattered on the white marbled surface. The whole setup is bright and clean, with warm colors from the wings standing out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds chicken wing sections (fresh or frozen and thawed)
1 tablespoon aluminum-free baking powder
2 teaspoons salt
1 teaspoon cracked pepper
Parsley (for garnish)
½ cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon white distilled vinegar
¼ teaspoon cracked pepper

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit. Place a wire rack over a sheet pan and spray it lightly with nonstick spray.
Step 2: Pat the chicken wings dry with paper towels, removing as much moisture as possible to ensure crispiness.
Step 3: In a mixing bowl, combine the baking powder, salt, garlic powder, and cracked pepper.
Step 4: Place the wings in a large bowl. Sprinkle the seasoning mixture over them and toss well to coat evenly.
Step 5: Arrange the wings on the prepared wire rack in a single layer with the skin side up. Bake for 20 minutes.
Step 6: Flip the wings and bake for an additional 20 minutes, or until the wings are cooked through and the skin is crispy.
Step 7: While the wings bake, whisk together the mayonnaise, yellow mustard, honey, white distilled vinegar, and cracked pepper in a small bowl to make the honey mustard sauce.
Step 8: Remove the wings from the oven and toss them with half of the honey mustard sauce. Return the wings to the oven and bake for 5 more minutes.
Step 9: Garnish with chopped parsley and serve the wings with the remaining honey mustard sauce for dipping.

Tips & Variations

For extra crispy wings, make sure they are very dry before seasoning and avoid overcrowding the pan during baking.
Try substituting Dijon mustard for a sharper flavor in the honey mustard sauce.
Add a pinch of cayenne pepper to the honey mustard for a spicy kick.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375-degree oven for 10 minutes to restore crispiness or microwave briefly if in a hurry. Keep extra honey mustard sauce refrigerated and use within a week.