Baked Honey Mustard Chicken Wings
Prep time
Cook time
Total time
Inactive time: 4 hours to overnight
Yield: Serves 2
  • 500 grams chicken wings (about 6 pieces)
  • 2 tablespoons mustard
  • 1 tablespoon honey
  • 1 teaspoon light soy sauce
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  1. Chop the chicken wings to separate the drumettes and wingettes. Chop off the wing tips and reserve them to make stock. Rinse the durmettes and wingettes and dry them with paper towels. Place them in a ziploc bag.
  2. Combine mustard, honey, soy sauce, salt, black pepper and paprika together in a small bowl. Add the marinade into the ziploc bag, ensuring the chicken pieces are well-coated with the marinade. Seal the bag and leave it in the refrigerator to marinate for at least 4 hours or overnight.
  3. Preheat oven to 200C / 400F. Line a baking sheet with baking paper and arrange the chicken pieces on top, not letting them touch each other.
  4. Place the baking sheet 6-inches away from the top heating element and bake for 18 minutes, then turn on the grill/broil setting (only the top heating element) to the highest setting and grill for 2 minutes, turn to the other side and grill for another 2 to 3 minutes to brown the skin. Let cool slightly on a wire rack then serve.
Naggy Notes
- If you want really crispy skin, place the chicken pieces on a wire rack. Place the wire rack on a baking sheet lined with aluminum foil to catch the oil/juices for easy clean up. Then bake the chicken as per Step 4.
Recipe by Foodie Baker at