Honey mustard baked chicken wings are sticky, tangy, and impossible to stop eating. The wings get baked until crispy, then tossed in a homemade honey mustard sauce made with stone ground mustard, honey, garlic, and a splash of apple cider vinegar.
The sauce comes together in two minutes while the wings bake. Stone ground mustard gives it texture and a sharper bite than yellow mustard, and the honey balances everything out. If you’ve never made your own honey mustard, you’ll wonder why you ever bought it bottled.
These wings are naturally gluten-free, dairy-free, and egg-free. Serve them for game day, parties, or anytime you’re craving wings with a sauce that’s not buffalo or BBQ.
Ingredient Notes
- Chicken wings – use drumettes or wingettes, sometimes called party wings at the grocery store. Either works. If using wingettes, reduce the bake time by a few minutes so they don’t dry out.
- Stone ground mustard is key here – it has a coarser texture and sharper flavor than yellow mustard. Dijon works as a substitute but the sauce will be smoother. Don’t use plain yellow mustard; it’s too mild.
- Honey – balances the tang from the mustard and vinegar. Any honey works, I use a raw cover honey.
Expert Tips
Storage Instructions
Wings: Refrigerate for up to 3 days. Reheat in a 400°F oven for 10 minutes or 4-5 minutes in the air fryer to re-crisp. The microwave will make them soggy.
Honey mustard sauce: Keeps refrigerated for up to 2 weeks. Great on sandwiches, salads, or as a dip.
Serving Suggestions
These wings are perfect for game day alongside buffalo chicken dip, guacamole, or baked carrot fries with sriracha mayo. For a full wing spread, serve them with my mango habanero wings or honey garlic wings so guests can try a few flavors. Celery, carrot sticks, and ranch or blue cheese on the side round things out.
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Honey Mustard Baked Chicken Wings
Ingredients
For the Chicken Wings:
- 1.5 lbs chicken wings - drummettes or wingettes work (you'll get about 10-12)
- 1 tablespoon avocado oil - vegetable, grapeseed, or canola also work
- 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
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil. Pat 1.5 lbs chicken wings dry with a paper towel.
- Toss wings in 1 tablespoon avocado oil and place on the baking sheet lined with parchment paper. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
- Bake for 30-35 minutes, flipping half way through.
- In the meantime, make sauce. In a small bowl, whisk together 1/2 cup stone ground mustard, 1/4 cup honey, 1 clove garlic, 1/2 tablespoon apple cider vinegar, and a pinch of salt. Set aside until wings are ready.
- Once wings have finished cooking through in the oven, turn the oven to broil. Broil the wings for 5-7 minutes, watching carefully, until they are crispy.
- Remove from the oven, add wings to a clean bowl and pour honey mustard sauce over the wings. Toss until wings are completed covered.
- Serve immediately.
Notes
- Use stone ground mustard for the best texture and flavor. Dijon works but the sauce will be smoother.
- For extra crispy wings, place a greased wire rack over the baking sheet and bake the wings on the rack. This lets air circulate underneath so they crisp on all sides.
- Wings are done when they reach an internal temperature of 165°F.
- Double the sauce if you want extra for dipping.
- Leftovers keep refrigerated for 3 days. Reheat in a 400°F oven to re-crisp.
Oh wow yummy!!! Made these a week ago, and SO happy I found your recipe on a google search. It was incredibly delicious. I have Celiac, and really miss going to BWW. I will never feel like I’m missing out again!! Thank you for opening my eyes to the ability of my oven to make that crispy skin ?. Making the honey garlic wing recipe tomorrow and can’t wait to try teriyaki too
So glad you enjoyed these Saba!! Add the peanut butter wings to your list if you can eat peanuts… they’re my favorite!