Honey Mustard Chicken Wings

Honey Mustard Chicken Wings
5 from 1 ratings
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. 
Prep Time
Cook Time
Total time: 2.98 hours
  • 3 pound chicken wings, split into drums and flats
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 shallot, minced
  • salt and pepper, to taste
  1. Pat the wings dry with a paper towel.
  2. In a mixing bowl, combine 3/4 cup olive oil, 1/4 cup white wine vinegar, 3 tablespoons Dijon mustard, 1 tablespoon honey, minced 1 shallot, salt, and pepper. Whisk together and adjusting seasoning as needed. (You may want to add more honey, for instance, if you prefer a sweeter sauce.)
  3. Add the chicken to the bowl and marinate for 2 hours, or up to 1 day in the refrigerator, covered.
  4. Preheat the oven to 400 degrees.
  5. Lay the wings in a single layer on a foil-lined baking sheet or tray. Reserve remaining marinade.
  6. Bake for 40-45 minutes, or until crispy and juices run clear when pierced with a fork.
  7. 10 minutes before the wings are done, pour the remaining marinade into a saucepan and bring to a boil.
  8. Lower the heat to low and cook marinade until warmed throughout and wings are ready.
  9. Toss the wings with the sauce and serve.