Experience the perfect balance of sweet and tangy with these Honey Mustard Chicken Wings. Crispy on the outside, and irresistibly tender inside, they are a guaranteed crowd-pleaser. A little planning makes all the difference!

Follow The Directions

01

Step

Gather all ingredients and prepare your workspace. (5 minutes)

02

Step

In a large bowl, whisk together the cornstarch, cream of tartar, garlic powder, baking soda, salt, and pepper until well combined. Add the chicken wings to the bowl and toss to ensure each wing is thoroughly coated with the dry mixture. (10 minutes)

03

Step

Line a 10x15-inch baking pan with aluminum foil. Place a wire cooling rack inside the pan. Arrange the wings evenly on the rack, ensuring they are not overcrowded. Chill the wings, uncovered, in the refrigerator for at least 4 hours, or preferably up to 24 hours. This step is crucial for achieving maximum crispiness. (4 hours - 24 hours)

04

Step

Preheat your oven to 450 degrees F (230 degrees C). Lightly coat the wings with cooking spray. Bake the wings on the wire rack in the preheated oven, turning them occasionally, for 40 to 50 minutes, or until they are golden brown and irresistibly crispy. Use an instant-read thermometer inserted into the thickest part of a wing (avoiding bone) to ensure they reach an internal temperature of 165 degrees F (74 degrees C). (50 minutes)

05

Step

While the wings are baking, prepare the honey mustard sauce. In a small saucepan, combine the honey and white wine vinegar. Heat over low heat, stirring frequently, until the honey is liquefied. Remove the pan from the heat and whisk in the mayonnaise, Dijon mustard, and yellow mustard until smooth and well combined. Season to taste with freshly ground coarse black pepper. (10 minutes)

06

Step

Once the wings are cooked through, transfer them to a large bowl. Pour the honey mustard sauce over the wings and toss gently until they are evenly coated. Serve immediately and enjoy! (5 minutes)