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Ingredients
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Chicken
Honey Mustard Butter Sauce
To Serve (optional)
Method
Chicken
- 1
Preheat and prepare wings
Preheat the oven to 425°F (220°C). Pat the chicken wings thoroughly dry with paper towels — removing surface moisture helps them crisp. Place wings in a large bowl.
- 2
Season and coat
Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. Drizzle 1 tablespoon neutral oil and toss again to distribute — the baking powder and oil help create a crispy skin in the oven.
- 3
Arrange for roasting
Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet (or directly on a parchment-lined sheet if you don't have a rack), leaving small gaps between pieces for air circulation.
- 4
Roast the wings
Roast in the preheated oven for 35–45 minutes, turning once halfway through, until the skin is deep golden and crisp and the internal temperature reaches 165°F (74°C). If you prefer extra crispness, finish under the broiler for 1–2 minutes watching carefully to avoid burning.
Honey Mustard Butter Sauce
- 5
Melt the butter
While the wings roast (about 5 minutes before they finish), place the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Melt gently until just liquid; do not brown.
- 6
Combine sauce ingredients
In a small bowl, whisk together the prepared mustard, honey, apple cider vinegar, minced garlic, smoked paprika, hot sauce (if using), lemon juice, salt, and black pepper until smooth. Slowly whisk in the melted butter to emulsify into a glossy sauce. Taste and adjust seasoning — add a touch more honey for sweetness, vinegar for brightness, or hot sauce for heat.
- 7
Finish & Serve
- 8
Toss wings in sauce
When the wings are done, transfer them to a large heatproof bowl. Pour about two-thirds of the honey mustard butter sauce over the wings and toss gently but thoroughly to coat each piece. Reserve the remaining sauce for drizzling or dipping.
- 9
- 10
Notes
If you prefer fried wings: pat wings dry, toss with the baking powder and salt only, and deep-fry in 325°F (160°C) oil until cooked through (about 8–10 minutes), then increase oil to 375°F (190°C) and fry 1–2 minutes until extra crisp. Drain, then toss in the sauce as above.