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Honey-mustard chicken wings baked golden brown, served with fresh vegetables
Baked chicken wings in honey-mustard glaze, crispy outside, tender inside.

Honey mustard chicken wings

Author: Flavelo
Recipes Main Courses

This recipe is built on the harmony of contrasts: the sweetness of the honey softens the sharpness and acidity of the mustard, while the oven heat caramelises the sugars on the chicken skin. The result is a sticky, shiny glaze, under which the meat remains juicy and the skin bakes to a crunch.

🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Modern bistro

Ingredients

Equipment Needed

  • Roasting tin or baking sheet
  • Baking paper
  • Mixing bowl for marinade
  • Brush for basting

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Thoroughly dry the chicken wings with kitchen paper. Salt and pepper them.

Tip: Moisture is the enemy of crispy skin. If the meat surface is wet, steam forms in the oven, steaming the skin instead of roasting it.
2 ✓

Mix the honey, mustard, oil, and crushed garlic in a bowl until you get a homogeneous emulsion.

Tip: The oil helps dissolve fat-soluble flavour compounds and protects the meat from drying out.
3 ✓

Toss the wings in the marinade to coat evenly. Let stand for 30 minutes (or even overnight).

Tip: The salt and marinade penetrate between the fibres and change the meat's protein structure, making it softer and better at holding water.
4 ✓

Preheat the oven to 200°C. Place the wings on a baking tray lined with baking paper, spaced apart.

Tip: If they touch, they 'cook' each other with the escaping steam. Fan assistance helps faster browning.
5 ✓

Bake for approx. 35-40 minutes. Turn them halfway through and brush with the remaining marinade.

Tip: They are ready when the skin is dark golden brown (it will be darker than plain roast chicken due to the honey), and the meat comes away from the bone.

Recipe FAQ

Why did the marinade burn?
The sugar content of honey caramelises and burns very quickly. If it looks too brown, cover with aluminium foil.
Can I use chicken breast?
Yes, but breast is a much drier meat. It requires a shorter baking time, otherwise the meat will be like shoe leather.

Ingredients

  • 1 kg Chicken wings (cleaned, tips removed)
  • 4 tbsp Flower honey
  • 3 tbsp Mustard (preferably Dijon)
  • 2 cloves Crushed garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper