Honey-Mustard Chicken Wings Recipe

Honey-Mustard Chicken Wings
Maryse Chevriere

We marinated these wings in a sweet mustard sauce for about 2 hours before cooking, but you can leave them in the refrigerator for up to 1 day if you'd like, just bring them to room temperature before baking. 

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Directions

Wash and pat dry the wings. In a mixing bowl, combine the remaining ingredients, whisk together and adjusting seasoning as needed. Add the chicken to the bowl and marinate for 2 hours or up to 1 day in the refrigerator, covered.

When time for cooking, preheat the oven to 400 degrees. Lay the wings on a foil-lined baking sheet or tray and bake for 40-45 minutes, or until crispy and juices run clear when pierced with a fork.

5-10 minutes before the wings are done, pour the remaining marinade into a saucepan and bring to a boil. Lower the heat to low and cook until warmed throughout and wings are ready. Toss the wings with the sauce and serve.

Nutrition

Calories per serving:

1,393 calories

Dietary restrictions:

Low Carb Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

70%

Servings:

3
  • Fat 114g 176%
  • Carbs 11g 4%
  • Saturated 26g 130%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 68g
  • Polyunsaturated 19g
  • Protein 81g 161%
  • Cholesterol 503mg 168%
  • Sodium 524mg 22%
  • Calcium 72mg 7%
  • Magnesium 85mg 21%
  • Potassium 952mg 27%
  • Iron 3mg 16%
  • Zinc 6mg 38%
  • Phosphorus 586mg 84%
  • Vitamin A 42µg 5%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 26mg 130%
  • Vitamin B6 2mg 124%
  • Folic Acid (B9) 40µg 10%
  • Vitamin B12 1µg 19%
  • Vitamin D 0µg 0%
  • Vitamin E 11mg 54%
  • Vitamin K 52µg 65%
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