Ingredients
For the Chicken:
1 kg (2.2 lbs) whole chicken wings (or split into flats and drumettes)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper to taste
For the Sticky Honey Mustard Glaze:
1/3 cup honey
3 tbsp Dijon mustard or whole-grain mustard (you can see the nice mustard seeds in the image!)
2 tbsp melted butter
1 tbsp soy sauce (for depth of color and umami)
1 clove garlic, minced
A pinch of chili flakes (optional, for a tiny kick)
Instructions
- Prep the Chicken:
Pat the chicken wings completely dry with paper towels. Toss them in a bowl with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Make the Glaze: In a small bowl, whisk together the honey, mustard, melted butter, soy sauce, minced garlic, and chili flakes until smooth. Set aside.
- Grill or Bake:
Grill Option:
Preheat your grill to medium-high heat. Grill the wings for about 15–20 minutes, turning occasionally, until the skin is crispy and charred in spots.
Oven Option:
Arrange on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 35–40 minutes until crispy.
- Glaze and Caramelize: During the last 5 minutes of cooking, brush a generous amount of the honey mustard glaze all over the chicken. Let it cook for another 2–3 minutes until the sauce bubbles, turns sticky,
- Serve: Remove from heat, brush with one final layer of the remaining sauce, and serve hot alongside some seasoned fries and cool coleslaw.
Enjoy your cooking!