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Honey Mustard Chicken Wings

I am so glad I made these baked dijon mustard & honey chicken wings, they are totally finger-licking delicious. They also turned out quite beautiful with faint grill marks and a sticky glaze from the cameralisation of the honey & mustard.

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And there are only two steps in the recipe: just marinade and bake them in the oven, which totally suit my lazy style of cooking.

Dijon Honey Chicken Wings Recipe

Whenever I bake chicken wings, I always rest the chicken pieces on a greased wire rack so that the excess oil can drip onto a foil-lined tray beneath for easy cleaning. Without the wire rack, the part of the chicken touching the roasting tray will be soggy and oily.

Dijon Honey Chicken Wings Recipe

26 comments on “Honey Mustard Chicken Wings”

  1. Delicious and juicy, sweet with a tinge of hotness on every wing.

  2. Looks yummy! ‘

    Does a greased wire rack make cleaning easier? I did not grease the rack last time and had a hard time scrubbing the food stuck on the rack.

    There was also oil splattering to the sides of the oven. How do you clean your oven?

    • Greased wire rack minimized the skin from sticking to the rack. To clean the rack, I usually soak it in warm water until the food is easily dislodged and loosened. Then scrub with a hard bristles brush. To clean oven, google for natural remedies such as cleaning with vinegar, lemon and baking soda.

  3. Hi Wiffy
    I baked these wings last night. I marinated the wings on Saturday. Perhaps I was too greedy to make 1kg of mid wings instead of your recipe 300g … it did not turn out to be tasty as I wished it would be. I guess my estimation is not right.
    Felicia

  4. Hi, can dijon mustard be replaced with yellow mustard? Will the result be similar?

  5. Can I deep fry as I don’t have an oven.

    • I have not deep fry this recipe before but you can try. Coat the marinated wings in a thin layer of flour (the usual you use when you deep fry chicken wings), shake to get rid of excess flour before adding to deep fryer.

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