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Chicken wings are a staple in our house, like these hot honey mustard wings. Our house is divided between those who like the buffalo ranch chicken wings and those who like the sweet and spicy hot honey mustard wings. If you ask me, they’re both DEE-LICIOUS! These hot honey mustard chicken wings are another perfect appetizer to add to your NYE appetizer list, or maybe Super Bowl Sunday, or maybe just because you LOVE wings (like me)!
These hot honey mustard chicken wings are gluten-free and Paleo friendly because there’s absolutely no breading and the honey mustard sauce uses simple, healthier alternatives (no high fructose corn syrup here)! They’re sweet with a little kick but not so hot that you’ll feel like your face is melting. The key to getting a nice crispy outside without breading or frying is the baking and broiling process. You’ll never go back to breaded wings after you try this method.
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Hot Honey Mustard Chicken Wings Recipe:Print
- 4 lbs. chicken wings/drummettes
- 3/4 cup honey
- 3/4 cup dijon mustard
- 1/2 tbsp. sriracha sauce
- 1/2 tbsp. red pepper flakes
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. black pepper
- Preheat the oven to 400 degrees F.
- Place the wings/drummettes onto a broiler pan. If you don’t have a broiler pan, line a baking sheet with foil and place a cooling rack on top of the pan. Place the wings onto the cooling rack.
- Season wings with salt and pepper and place into the oven for 40 minutes.
- In a small saucepan, combine the honey, dijon mustard, sriracha and red pepper flakes and heat on medium low, stirring occasionally.
- After 40 minutes, remove wings from oven and dip individually into the sauce, placing back onto the broiler pan.
- Once all wings are coated in the sauce, place back into the oven for an additional 10 minutes.
- After 10 minutes, turn the oven to broil and broil for 3-5 minutes, watching closely. You’ll want the sauce to char a little but not burn. This methods cooks the sauce into the wings.
- Remove from oven, let cool slightly and serve.