Serves a Crowd

Honey Mustard Chicken Wings

March  5, 2014
3 Ratings
Photo by Bobbi Lin
  • Serves 6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • SophieL
  • chez_mere
  • John Edmiston
    John Edmiston
  • heather

6 Reviews

SophieL July 12, 2017
So delicious! Easy to make, even though it did take some attention to keep turning the wings (but how hard is that?). Sauce is also super-easy and very good. Glad the recipe called for lining the sheet pan with foil because it was a burnt-on mess. Now, I'm scrubbing the rack and trying to get it clean before I use it for cooling cookies and cakes.
chez_mere December 18, 2015
Made this as a quick Christmas gift for a wing-loving friend. Simmered it for about 15 minutes to reduce it a little more; personal preference for sticky goopy sauces. Great flavor
John E. August 2, 2015
Question can this be made in pressure cooker if so please add directions reply to [email protected]
Juliebell February 2, 2015
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.
steph M. February 2, 2015
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!
heather February 2, 2015
So glad you enjoyed them! Love that you amped up the Sriracha!