Baked Honey Mustard Chicken Wings

Ingredients

• 680 gchicken wing drumettes (about 12 drumettes)
• 95 gplain flour
• 1 teaspoongarlic salt
• ½ teaspoonground black pepper
• 113 g (½ cup; 1 stick)unsalted butter, melted
• 170 g (½ cup)honey
• 120 ml (½ cup)yellow mustard
• 120 ml (½ cup)spicy brown mustard
• 80 ml (⅓ cup)mayonnaise
• as neededcooking spray

Instructions

1. 1

   Prepare the tray

   Line a rimmed baking tray with foil. Set a wire rack on top and coat the rack with cooking spray.

2. 2

   Coat the wings

   Put the flour, garlic salt and black pepper in a large resealable food bag and shake to combine. Add the wings, seal the bag and toss until coated. Arrange them on the prepared rack and refrigerate for at least 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F).

4. 4

   Butter and bake

   Melt the butter in a medium microwave-safe bowl. Dip the wings in the butter one at a time, then return them to the rack. Bake for about 1 hour, until crisp on the outside and no longer pink in the centre.

5. 5

   Mix the sauces

   While the wings bake, whisk the honey, yellow mustard and spicy brown mustard in a medium bowl until smooth and thin enough to drizzle. Transfer 120 ml (½ cup) of this glaze to a small bowl and whisk in the mayonnaise to make the dipping sauce. Refrigerate the sauce until serving.

6. 6

   Glaze and finish

   Take the wings out of the oven and leave them to cool for about 5 minutes. Dip each wing in the glaze to coat it fully, then place it back on the rack. Return the wings to the oven for 10 minutes so the glaze caramelises onto the coating.

7. 7

   Serve the wings

   Serve the wings with the honey-mustard dipping sauce.

What are honey mustard chicken wings?

Chicken wings are a popular finger food, especially at informal gatherings and game-day spreads. This version pairs a crisp baked coating with a sweet, sharp mustard glaze and a creamy dip.

The method builds flavour in stages: the wings are seasoned and chilled in a flour coating, baked with butter, then glazed and returned to the oven. Keeping some of the glaze aside for the mayonnaise dip gives you two ways to enjoy the same sweet-tangy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 14g protein, 28g carbs, 18g fat.

The flour and honey contribute most of the carbohydrates, while butter and mayonnaise account for much of the fat; chicken provides the protein. Serve a few wings with salad or crunchy vegetables to add freshness and balance the plate.

The coating and chill

Flour mix: toss the wings thoroughly with the flour, garlic salt and pepper so the seasoning is spread evenly over the surface.

Chilling: leave the coated wings in the fridge for at least 30 minutes as directed. Arrange them on the rack rather than piling them up, so air can circulate around them.

Getting a crisp bake

Wire rack: baking the wings on a rack lets heat reach the underside and allows excess butter to drain onto the foil-lined tray.

Doneness: the recipe calls for about 1 hour at 200°C, until the outside is crisp and the centre is no longer pink. Wing size and oven performance can affect the timing, so check the largest pieces before glazing.

Make the glaze and dip

Glaze: whisk the honey with both mustards until smooth and loose enough to coat the wings. Set aside 120 ml before dipping any chicken into it.

Dipping sauce: mixing that reserved glaze with mayonnaise makes a creamy accompaniment. Keep it chilled while the wings finish cooking.

Why glaze twice?

The first bake cooks and crisps the buttered coating before it is covered with the honey-mustard mixture. This helps the wings keep some crispness beneath the sticky finish.

After coating, the extra 10 minutes in the oven lets the glaze caramelise. Keep an eye on the wings towards the end, since honey can darken quickly.

Serving ideas

Serve the wings warm with the reserved dipping sauce and plenty of napkins. A crisp green salad, crunchy vegetable sticks or a simple slaw can make the spread feel more balanced.

If serving several dishes, bring out the wings soon after glazing so their coating is at its best. Put the dip on the side rather than pouring it over the whole batch.

Recipe notes & tips

• Pat the wings dry before coating if they seem damp, so the flour mixture can cling more evenly.
• Shake the flour mixture well before adding the wings to distribute the garlic salt and pepper.
• Use a rack that fits inside the tray securely and leave space between the wings.
• Reserve the glaze for dipping before it touches the uncooked chicken.
• Let the wings rest for about 5 minutes before glazing to make them easier to handle.
• Watch closely during the final 10 minutes, as the honey glaze can brown quickly.

Variations

• Add chilli: whisk a little chilli powder into the honey-mustard glaze for heat.
• Use Dijon: swap the yellow mustard for Dijon mustard for a sharper, more aromatic flavour.
• Add smoked paprika: mix a pinch into the flour coating for a smoky note.
• Serve with slaw: pair the wings with crunchy cabbage slaw for a fresh contrast.
• Make it less sweet: reduce the honey and adjust the glaze to taste with the mustards.

Common mistakes to avoid

• Skipping the chill: the coating may not adhere as well; refrigerate the wings for at least 30 minutes.
• Crowding the rack: the wings can bake unevenly; leave a little space between each piece.
• Glazing before baking: the honey can darken during the long bake; add the glaze only after the first bake.
• Using all the glaze for the wings: there will be none left for the dip; measure out 120 ml first.
• Leaving the wings in too long: the glaze may burn; keep watch during the final 10 minutes.

How to store

Refrigerate leftover wings and dipping sauce separately in covered containers for up to 3 days. Reheat the wings in an oven at 180°C until hot throughout; the coating may soften slightly after storage.

Frequently asked questions