Win big at the super-duper snacks game, with my easy chicken wings recipe. These flavor-full wings are perfect for parties & pot-lucks, even when you’re short on time. Extra delicious, fun to eat, and easy as can be. One hour marination time, simple ingredients, sure to please! This winter, it’s Honey-Mustard Chicken Wings for the win!
If you’re looking for something fast to fix, tasty, crowd-pleasing, sports-fan friendly, portable, and fun to cook and eat, I’ve got you covered. Chicken wings cook fast and delight guests of all ages.
Chicken legs are bigger, and chicken tenders cook more quickly, but when it comes to tenderness, ease of preparation, and fun-factor in eating, nothing beats WINGS!!!
Why These Wings?
My honey-mustard chicken wings recipe use easy-to-find ingredients. You stir them together in a jiffy, and leave to season while you take care of a few other bits of kitchen business. In a mere hour’s time, they’ve taken on tons of flavor and color, and are oven-ready.
Grilling is good, and frying is fine, but nothing is simpler than popping these seasoned beauties onto a baking sheet and letting a hot oven do the heavy lifting, while you TCB, other business.
Longer is fine and of course the fine does get stronger; but if you’ve got an hour and change, you can still Win at Wings!
So good! Why do you even need a dipping sauce?
Need? Well you actually don’t NEED a dipping sauce with my easy chicken wings, given that the marinade sets you up for flavor-fabulousness. But this little dipping sauce is a winner-winner for your chicken wings dinner — or snack-fest.
Dipping Sauce Dynamics:
What’s so great about my dipping sauce? It’s as easy as 1-2-3. One for the honey, two for the hot sauce, and three for the soy sauce. Warm them up and stir with a for, Voila! It’s done and delicious.
Sauce simplicity — if you need something for dunking, this is stir-up simple — honey, hot sauce, and a splash of soy sauce. Make them hotter if you like; no upper limit on this one, depending on your chili-comfort zone.
What’s in the Marinade?
My easy chicken wings marinate for an hour or more. You’ll combine honey, mustard, curry powder, butter, soy sauce, and Asian sesame oil. These all live in my kitchen so it’s pantry friendly around here; if you need to go to the store, these are everyday find-able items that you can use again.
It’s the kind of follow-your-heart combo that invites curation, so if you don’t have one item or prefer more this or less that, go for it.
Stir, taste, and get the flavor to where you like it; then leave the wings to take it on, and bake them off an hour before you want to eat. Good hot, warm, or cold.
What else could work for great party snacking? Check out my deviled eggs recipe, or my curried corn cakes for more fine finger food to delight your guests. And for something hearty, check out these crowd-pleasing bratwurst bites from Kudos Kitchen by Renee.
If you like honey-mustard chicken wings as much as I do, how about honey-mustard sauce to have on hand? In less than 1 minute, “Pinch of Yum” shows us how to make a simple and super-tasty version of this favorite sauce, which can be a dip or a dressing.
This sauce is what I’ll be making AFTER all the wings are gone, for week-night flavor-boosting. Got a ho-hum salad, or a plate of carrot and celery sticks that isn’t getting any love? Honey-Mustard Dressing to the rescue! Watch how in a cool 54 seconds video:
- For the Wings:
- 3 tablespoons butter, melted
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoons mustard, such as Dijon, creole, ballpark --- use your favorite
- 1 tablespoon curry powder
- 1 teaspoon salt
- 3 pounds chicken wings or drummettes
- For the Sweet-Hot Dipping Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce, such as Texas Pete, Tabasco, Cholula
- 2 teaspoons soy sauce
Melt butter in a small saucepan until very bubbly.
Remove pan from heat and add the honey, soy sauce, Asian sesame oil, mustard, curry powder, and salt --- everything except the chicken wings. Stir with a whisk or a fork to mix, the marinade evenly and well.
Pile chicken wings in a medium bowl and pour marinade over them. (Or combine marinade and wings in a big zip-closure bag and move them around to coat well)
Toss the wings well in the marinade to coat them evenly; then cover and refrigerate for 1 hour. Longer is fine, up to 24 hours.
To cook: heat oven to 375 degrees F and remove wings from the refrigerator.
Line a roasting pan or a rimmed baking sheet with baking parchment or foil; or coat the pan generously with vegetable oil.
Arrange wings in a single layer on the prepared pan, placing them an inch or two apart, so they can cook and brown evenly.
Roast until wings are nicely browned and cooked through, 45 to 60 minutes; for the most even color, remove from oven and turn each wing over after about 25 minutes, and return to oven until done.
While wings are cooking, prepare the Sweet-Hot Dipping Sauce:
Combine honey, hot sauce, and soy sauce in a small bowl and use a whisk or a fork to combine them evenly and well;
Transfer sauce to a small bowl, or two small bowls, and place it on the serving platter.
Pile wings on the platter along with the Sweet-Hot Dipping Sauce, and serve hot or warm.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 979Total Fat 66gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 36gCholesterol 208mgSodium 2037mgCarbohydrates 58gFiber 2gSugar 34gProtein 41g