Best Honey Mustard Wings Recipes

HONEY-MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.

BAKED HONEY MUSTARD WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings.
• In a skillet, combine honey mustard sauce ingredients on medium heat and stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

GINA'S HONEY MUSTARD KISS WINGS

Steps:

• Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat.
• Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
• While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

SMOKED HONEY-MUSTARD CHICKEN WINGS

Steps:

• Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
• Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
• Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
• Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
• Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.

SPICY HONEY DIJON MUSTARD WINGS

Steps:

• Heat the shortening to 350ºF in a deep fryer or cast iron pot.
• There should be enough shortening to cover wings completely.
• Dredge the wings in the flour mixture and drop into heated shortening.
• Cook 10-12 minutes.
• When cooked, remove wings and drain.
• Mix honey, mustard and hot sauce together.
• Toss the wings in the hot sauce recipe.
• Serve immediately with ranch dip dressing.

HONEY MUSTARD AND ROSEMARY CHICKEN WINGS

Steps:

• Place seasoning in a large ziplock bag, add chicken wings and shake until all coated.
• Mix honey, mustard, and red wine vinegar set aside.
• Place wings on a sheet pan and broil in oven 10 minutes on each side, remove from oven and place in crock pot. Pour honey mustard mixture on top and toss around to coat. Cook on high for 2 hours
• Replace cooked wings on sheet pan and bake in oven until they become crispy if that's how you like them. We like them straight out of the crock pot.

PRETZEL-COATED BONELESS WINGS WITH BEER CHEESE SAUCE AND LIQUID GOLD HONEY MUSTARD

Steps:

• For the liquid gold honey mustard sauce: Combine the mustard, vinegar, honey, Worcestershire sauce, vanilla, hot sauce and pepper in a small saucepan and cook over medium heat, whisking constantly, until boiling, about 5 minutes. Reduce the heat to low and lightly simmer until the sugar dissolves, about 5 minutes.
• For the chicken: If you're baking the chicken, preheat the oven to 450 degrees F and fit a wire rack inside a large rimmed baking sheet and coat with nonstick cooking spray. If using a deep-fryer, preheat the oil to 350 degrees F.
• Place the chicken in a resealable plastic bag with 1/2 cup of the Liquid Gold Honey Mustard Sauce. The chicken can be dredged immediately, or it can be marinated for at least 2 hours or up to 8 hours, if time allows.
• Put the pretzels in a food processor and pulse until finely chopped, about 10 pulses.
• Prepare your dredging station. Place the flour in a shallow bowl. Next to that, a second shallow bowl with the eggs, and next to that, a third shallow bowl with the pulverized pretzels.
• Remove the chicken pieces from the mustard sauce, season them with salt and pepper, lightly dust them with the flour, then dip them in the eggs, then dip them in the pulverized pretzels until they are entirely coated.
• If baking, place the chicken on the prepared wire rack and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 12 to 14 minutes.
• If using a deep-fryer, place the chicken gently into the oil and fry in two or three batches until golden and the internal temperature registers 165 degrees F on an instant-read thermometer, 4 to 5 minutes. Remove with a spider and drain on a paper towel-lined plate.
• For the beer cheese sauce: Heat a medium saucepan over low heat. Add the evaporated milk, lager, mustard and Worcestershire sauce and whisk together until uniform and smooth. Toss the grated cheeses and cornstarch together in a bowl until the cheese is completely coated. Whisk the cheese into the milk mixture and cook, whisking constantly, until the cheese melts completely and the sauce is silky and smooth, about 5 minutes.
• To serve, top the chicken with the chopped parsley and serve with the remaining Liquid Gold Honey Mustard Sauce and the Beer Cheese Sauce for dipping.

HONEY MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 375°F.
• Line a rimmed baking sheet with aluminum foil and coat with non-stick cooking spray.
• Toss the wings with vegetable oil, salt and pepper.
• Pour onto prepared baking sheet.
• Bake for 30 minutes, flipping them over after 15 minutes.
• Meanwhile prepare sauce mixture by putting Dijon mustard, honey, dry mustard powder and garlic powder in a bowl, mix well and set aside.
• Drizzle sauce over wings, turn to coast and bake for another 20 to 30 minutes, or until cooked through, turning as needed so they do not stick.
• Pour wings into a serving platter and enjoy.

HONEY MUSTARD WINGS

Steps:

• Heat oven to 450°F.
• Toss wings with 1/2 cup mustard.
• Place in single layer on foil-covered rimmed baking sheet sprayed with cooking spray; sprinkle with pepper.
• Bake 25 to 30 min. or until wings are done, brushing with remaining mustard for the last 5 min.

HONEY MUSTARD WINGS

Steps:

• 1. Line 2 15"x10'x1" baking pans with foil. Grease or spray the foil, place the wings into prepared pans.
• 2. In a small saucepan, combine mustard, honey, butter, lemon juice and turmeric. Bring this to a boil. Pour over chicken wings, turn until all are coated.
• 3. Bake @ 400 degrees for 1 hour 15 mins. until chicken juices run clear and glaze is set, only turn once.

GINA'S HONEY MUSTARD KISS WINGS

Steps:

• Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator. Prepare the grill to medium direct heat. Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side. While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.