I used to detest chicken wings. But now, OMG, I’m a convert. Crispy honey mustard oven-baked chicken wings taste so delicious that I’ve wanted the wings since I first cooked the recipe. The oven-baking method gives a deliciously crispy skin without enduring the heat of deep fryer grease. Also, my simple Honey Mustard Sauce creates a fantastic glaze. You must test these.


If you’re as scared of deep-frying as I do, you’ll love the baked chicken wings. The secret to achieving an excellent crispy skin on the wings of chicken baked in the oven is a thin cornstarch coating. The cornstarch absorbs the fat on the skin, melts, and bakes into an amazing crispy crunch. It’s so simple, and you’ll never risk getting burned on the face by the splattering of grease.


Like their fried counterparts similar to their fried counterparts, these baked chicken wings with honey mustard taste best when served immediately after they’ve been removed from the oven. If you must take a few minutes before serving, don’t dip them into the sauce with honey until right before serving. The less supple the skin becomes if the sauce is left over the meat. That’s why this recipe isn’t an ideal recipe to use leftovers.

Baked Chicken Wings

2 lbs. Chicken wings, drumettes, or chicken ($6.97)

1/4 tsp salt ($0.02)

1/4 tsp pepper ($0.02)

One teaspoon of 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)

Half TBSP yellow mustard ($0.04)

1 1/2 Tbsp Honey ($0.18)

1/2 tsp apple cider vinegar ($0.01)

1/16 TSP of garlic powder ($0.01)

1/16 tsp of paprika ($0.01)

1/16 tsp salt ($0.01)

1/8 tsp pepper ($0.01)


Preheat the oven until it is at 400oF. Cover a baking sheet with foil or parchment before placing two cooling racks made of wire on the top of the chicken to raise its wings.

Mix the cornstarch mixture, salt, garlic powder, and pepper in a small bowl. Dry the chicken wings before adding them to a bowl containing the cornstarch mixture, stirring until the wings of chicken are well coated.

Put the coated cornstarch wings on the baking sheets (on one of the racks made from wire). In the oven, bake for approximately 50 minutes, or give or take 5 minutes, based on the wings’ size, until they’re translucent golden brown and the skin crisp.

While the wings bake, prepare the sauce with honey and mustard. Mix the mayonnaise Dijon, yellow mustard, honey vinegar, garlic powder, salt, paprika, and pepper in one bowl.

Once the chicken wings have been baked, clean them in a bowl and add the sauce of honey and mustard on top. The wings should be stirred until they are covered. Serve immediately.