Honey Mustard Chicken Wings

By • March 5, 2014 3 Comments

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Author Notes: These wings are tangy, sweet, and sticky (finger-licking-good)! The sauce uses just a few ingredients and comes together in a few short minutes. They are great for parties (served with a side of extra napkins) and weeknight dinners (they're not too spicy, so even kids love them). The sauce can used as a marinade, dip, or on your favorite sandwich.heather

Serves 6

  • 3 pounds chicken wings (drumettes and tips)
  • Salt and pepper
  • Cooking spray
  • 2 tablespoons butter
  • 2/3 cup honey
  • 1/2 cup Dijon mustard
  • 2 tablespoons bourbon
  • 2 tablespoons light soy sauce
  • 1 teaspoon Sriracha (add more for extra spice)
  • 2 scallions, thinly sliced
  1. Preheat the oven to 400° F. Line the bottom of a rimmed cookie sheet with foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps the wings to develop a crispy skin. Lay the chicken wings out on the rack and season with a bit of salt and pepper and a quick spray of cooking oil.
  2. Put them into the oven, cook about 20 minutes, flip them over, and cook another 20 minutes. Turn on the broiler and cook another 5 minutes on each side. This will give them a nice rich brown color and crispy skin. Keep an eye on them so that they don’t burn.
  3. Return the oven to 400° F. In a medium-sized sauce pan, combine the butter, honey, mustard, bourbon, soy sauce, and Sriracha. Simmer for just 2 to 3 minutes so that all the flavors come together. Brush the chicken wings with the sauce and put them back in the oven for about 5 to 8 minutes. Flip them over, brush with more sauce, and cook another 5 to 8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve garnished with scallions and additional sauce on the side.
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5 months ago Juliebell

I agree, just made these a few nights ago and they are wonderful. I did find the cooking a bit fussy. I cooked them at 425 degrees on a rack for 20 min. Then turned and cooked an additional 20 min. Applied the glaze, baked for 5 min., turned and repeated with the glaze for another 5 min. and they were perfectly done. We cooked 12 wings or 2.7 lbs. and had about an extra 1/2 c. of sauce. We used it on pork chops the next night and it was again excellent. Thanks for a winner! I upped the Sriracha to 2 tsp. and that was just mildly spicy.

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5 months ago steph meinberg

I can't believe no one has commented on this recipe yet - It. Is. Amazing!! I made it for a super bowl party, and suffice it to say, they were a HUGE HIT. Extremely easy to prep and prepare, even with a houseful of guests (and I recommend doing so - they are best right out of the oven, but still amazing even at room temp). I did up the Sriracha amount to almost 3 tspns, which gave them that added zing without being crazy spicy. Sweet and tangy and simply divine. I also served the wings in a large platter, and just poured the remaining sauce over the top of the entire set - a great decision. Overall, this is a winner - everyone asked for the recipe. Will definitely make again!

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5 months ago heather

So glad you enjoyed them! Love that you amped up the Sriracha!