Serves a Crowd

Honey Mustard Chicken Wings

March  5, 2014
Photo by Bobbi Lin
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
In This Recipe
  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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  • SophieL
  • chez_mere
  • John Edmiston
    John Edmiston
  • heather