Honey Mustard Wings

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze.

The post Honey Mustard Wings appeared first on Budget Bytes.

I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.

Two trays with honey mustard wings, broccoli, and cups of sauce

Yes, Baked Wings CAN be Crispy

If you fear deep frying, like me, then you’re going to love these baked wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)

Serve Immediately for Best Results

Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.

What to Serve with Honey Mustard Wings

My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side.

Close up of a honey mustard wing being dipped into a cup of honey mustard sauce
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

Honey Mustard Wings

These simple oven-baked honey mustard chicken wings are deliciously crispy and are coated in sweet and tangy homemade sauce.
Total Cost $8.04 recipe / $4.02 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 5-6 pieces each
Calories 1154.65kcal
Author Beth – Budget Bytes

Ingredients

Baked Chicken Wings

  • 2 lbs. chicken wings or drumettes $6.97
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 3 Tbsp cornstarch $0.09

Honey Mustard Sauce*

  • 1/4 cup mayonnaise $0.40
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp yellow mustard $0.04
  • 1 1/2 Tbsp Honey $0.18
  • 1/2 tsp apple cider vinegar $0.01
  • 1/16 tsp garlic powder $0.01
  • 1/16 tsp paprika $0.01
  • 1/16 tsp salt $0.01
  • 1/8 tsp pepper $0.01

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, then place two wire cooling racks over top to elevate the chicken wings.
  • In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Pat the chicken wings dry, then add them to a bowl with the cornstarch mixture, and stir until the chicken wings are coated.
  • Place the cornstarch coated wings on the prepared baking sheet (on the wire racks). Bake in the oven for 50 minutes, give or take 5 minutes depending on the size of the wings, or until they are light golden brown and the skin is crispy.
  • While the wings are baking, make the honey mustard sauce. Stir together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  • When the chicken wings are finished baking, place them in a clean bowl and pour the honey mustard sauce over top. Stir until the wings are coated. Serve immediately.

Notes

*This recipe makes enough honey mustard to coat the chicken wings. If you’d like enough honey mustard sauce to have extra for dipping, like in the photos, I suggest doubling the sauce ingredients.

Nutrition

Serving: 6wings | Calories: 1154.65kcal | Carbohydrates: 25g | Protein: 79.8g | Fat: 78.8g | Sodium: 1225.75mg | Fiber: 0.45g
Overhead view of honey mustard wings on a tray with broccoli and a cup of sauce

How to Make Honey Mustard Wings – Step by Step Photos

Cornstarch, salt, pepper, and garlic powder in a bowl

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.

Raw chicken wings on a cutting board

Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.

Cornstarch mixture being poured over the wings in a bowl

Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.

Chicken wings on the baking sheet ready to bake

Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.

Baked chicken wings on the baking sheet

Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.

Honey mustard sauce ingredients in a bowl

While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.

honey mustard being poured over baked wings in a bowl

Place the baked wings in a clean bowl and pour the honey mustard sauce over top.

Finished honey mustard wings in a bowl

Toss the wings until they are coated in the honey mustard sauce and then serve immediately!

Two trays of honey mustard wings with broccoli and sauce

The post Honey Mustard Wings appeared first on Budget Bytes.

Honey Mustard Broccoli Salad

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the […]

The post Honey Mustard Broccoli Salad appeared first on Budget Bytes.

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the refrigerator well. This Honey Mustard Broccoli salad makes a great summer side dish, but you could always top it with some grilled chicken and make it a meal!

A bowl of honey mustard broccoli salad with black utensils on the side of the bowl and a bowl of honey mustard sauce near by.

Substitutions

If red onions are too strong for you, you can use a couple sliced green onions in their place. Another option is to soak your red onion for about 5 minutes in ice water, which will dull its sharp flavor.

Instead of dried cranberries, dried cherries, raisins, or even chopped dried apricots would work well. But I love the contrast of the tart cranberry flavor the best! :)

How Long Does Honey Mustard Broccoli Salad Keep?

Because broccoli is so sturdy, this salad holds up really well in the refrigerator. I’m on day three right now and it’s still quite tasty. The broccoli has only gotten slightly softer, the dressing is still creamy and moist (it hasn’t dried out), and very little water has seeped out of the vegetables. I give it an A- for sturdiness! As usual I would suggest keeping the Honey Mustard Broccoli Salad for a maximum of 4-5 days in the refrigerator.

Close up side view of the Honey Mustard Broccoli Salad ingredients in the bowl before they are mixed.

 

Honey Mustard Broccoli Salad

This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish.

Honey Mustard Dressing

  • 1/2 cup mayonnaise (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 Tbsp Dijon mustard (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 Tbsp yellow mustard (~TN0~xxx xxxxxx xxxxxxxx
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  • 3 Tbsp honey (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 tsp apple cider vinegar (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp garlic powder (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp paprika (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp salt (~TN0~xxx xxxxxx xxxxxxxx
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  • freshly cracked pepper (~TN0~xxx xxxxxx xxxxxxxx
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Salad

  • 1 large crown Broccoli (about 5 cups chopped) (.69)
  • 1/4 red onion (about 1/2 cup diced) (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/3 cup slivered almonds (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 cup dried cranberries (~TN0~xxx xxxxxx xxxxxxxx
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  1. Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.

  2. Chop the broccoli into small pieces. Finely dice the red onion.

  3. Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).

  4. Serve immediately or refrigerate until ready to eat.

Scroll down for the step by step photos

Front view of a bowl of Honey Mustard Broccoli Salad with a black fork and spoon in the side of the bowl.

Step by Step Photos

Ingredients for honey mustard sauce in a bowl

First, make the honey mustard dressing. Combine 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper.

Whisked honey mustard sauce in a bowl with the whisk lifting out of the sauce.

Stir the honey mustard dressing ingredients together until combined, then set the dressing aside.

Chop broccoli

Chop one large crown of broccoli into small pieces. You’ll want about 5 cups once chopped.

Broccoli salad ingredients in the bowl, not stirred.

Place the broccoli in a large bowl. Finely dice 1/4 of a red onion (about 1/2 cup). Add the onion, 1/3 cup slivered almonds, and 1/4 cup dried cranberries to the bowl with the broccoli.

Finished honey mustard broccoli salad with the remaining honey mustard dressing in a bowl on the side.

Add about half of the honey mustard dressing to the broccoli salad, then stir to coat. Add more dressing to your liking. I ended up using about 3/4 of the batch of dressing. If you need some ideas for how to use the remaining dressing, I have a list of ideas in my Honey Mustard Sauce post.

Finished honey mustard broccoli salad in a bowl, seen from above, with black fork and spoon in the side of the bowl.

Enjoy the Honey Mustard Broccoli Salad immediately, or refrigerate until you’re ready to eat!

Close up of a spoonful of Honey mustard Broccoli Salad with the bowl in the background

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