My husband and I LOVE chicken wings and we are always on the hunt for the best. Needless to say, we shamelessly eat a lot of wings. I mean, even when they are bad, I think they’re still kind of good. And with summer ending, it’s not only pumpkin season, its also football season! And the two go hand in hand! So, let’s discuss these sweet heat mustard wings! They are definitely our favorite. These wings are tangy, spicy, smoky and unbelievably addicting!
Usually, I like to fry my wings, but for this recipe, I prefer to bake them until they are golden brown and delicious. In my opinion, fried wings are superior and my husband would agree with me. Even though it requires a little more time, you can absolutely get super crispy and super juicy wings with the help of one ingredient. BAKING POWDER! Trust me. They get supper crispy. by simply baking them in your oven. You won’t be disappointed.
The sauce is very simple, and you’ll most likely have these ingredients in your fridge and pantry, just chillin. Time to use them!
Sweet heat mustard wing sauce
- In a small saucepan on low heat, melt down some butter. Add brown sugar, yellow mustard, stone ground mustard, honey and 1/4 cup of water. Stir to combine.
- Now add your spices! Cayenne pepper, garlic powder, chili powder, salt, pepper, and smoked paprika.
- Simmer the sauce for about 3 minutes. After, pour into a mixing bowl and set it aside.
If you’re not into spicy food, you can omit the cayenne pepper. This spice is pretty subtle and these wings have more of a smoky heat. The brown sugar and honey balance out this sauce perfectly.
I bake these on a sheet pan for about 40-45 minutes. Make sure to turn them over halfway through baking, so both sides get crisp. To get really crispy wings, another tip is to pat them DRY with paper towels right before you season them. Not only are these wings incredibly delicious, they are very easy to make! A perfect appetizer for football season!
Sweet Heat Mustard Wings
Equipment
- Sheet Pan 12×18
- 1.5 qt Saucepan
- Large Mixing Bowl
Ingredients
Chicken Wings
- 2 lbs chicken wings flats & drums
- 1 tsp baking powder not soda
- 2 tsp koser salt
- 2 tsp black pepper
- 1 tsp smoked paprika
Sweet Heat Mustard Sauce
- 2 tbsp unsalted butter
- ¼ cup brown sugar light or dark
- ⅓ cup yellow mustard
- 2 tbsp stone ground mustard or dijon
- 1 tbsp honey or maple or agave
- ¼ cup water
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp chili powder
- ½ tsp kosher salt
Instructions
Wings
- Preheat your oven to 425°
- MIx the spices together along with the baking powder and set aside. Wash your chicken and thoroughly pat dry with paper towels. Spread them out onto a wire rack lined sheet pan. Sprinkle with your spice mix and bake for 40-45 minutes, flipping them over halfway through.
- Add the baked wings to a large mixing bowl and pour over the sauce. Toss to combine. Add in freshly chopped cilantro & scallion. Optional
Sauce
- Add the butter, mustards, brown sugar, honey & water to a saucepan. Cook on low heat. Once the butter is melted and sugar is dissolved, add in the spices. Simmer on low for 2-3 more minutes. Pour into a bowl and set aside.
Notes
- Turning the wings halfway through the baking process, ensures both sides will crisp up.
- Make sure your wings are completely dry before seasoning them and placing them in the oven. This also is key for crispy wings. I like to use paper towels for this.
