Chicken wings can be prepared in different ways to achieve their crispness: deep fried, air fried or baked. Visit this write up on different ways to prepare chicken wings.This recipe shows a baked technique, but you can certainly fry them if you like for extra crispy-ness. See note below recipe for basic traditional frying or air frying instructions.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 221kcal
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Ingredients
FOR THE SAUCE:
1/4cup(60ml) mayonnaise
1/4cup(60ml) dijon mustard
1/4cup(60ml) honey, or start with less if you want it less sweet, then add more if needed
1Tablespoon(15ml)apple cider vinegar or white distilled vinegar
1/4teaspoon(1.25ml)cayenne pepper
1/8teaspoon(0.75ml)paprika
salt, to taste
black pepper, to taste
FOR THE CHICKEN WINGS:
2pounds(907g)chicken wings, split
grape seed oil or canola oil , to coat wings (or other high flashpoint cooking oil)
Pre-heat oven to 425°F/220°C. Line a baking sheet pan with parchment paper.
MAKE THE SAUCE:
Whisk the honey mustard sauce ingredients in a bowl (mayonnaise, dijon mustard, honey, vinegar, cayenne pepper and paprika) until sauce is smooth and combined. Season with salt and pepper, to taste. Set aside.
COOK THE WINGS
Pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Lightly coat chicken wings with vegetable oil and then season wings with salt and pepper. Follow directions for baking or see note below for alternative cooking methods.
Add about 3 Tablespoons of the honey mustard sauce to the wings. Gently stir to lightly coat wings with the sauce. Spread chicken wings evenly on baking sheet pan.
Bake at 425°F/220°C for about 40-45 minutes, or until golden and cooked through. Flip the wings halfway through cooking, or after about 25 minutes.
Toss the cooked wings with remainder of honey mustard sauce or serve the sauce as a dip. Season with additional salt and pepper to taste.
Notes
Crispy Wing Alternate Cooking Methods
Traditional Fry in Oil(uses about 1/2-3/4 cup of cornstarch to coat wings).Toss the wings in cornstarch to coat, shaking off excess cornstarch.Heat about 1-inch of oil in a large pot or skillet to 350-375°F (175-190°C). Fry in batches for about 3-5 minutes per side, or until golden and cooked through. Make sure to turn the wings while cooking so they cook evenly. Season with salt & pepper. Toss with the sauce.Air Fryer Chicken WingsSeason wings with salt & pepper. (No Oil Needed). Place in air fryer basket/tray. (Don't overcrowd the air fryer - cook in batches if needed.)Air Fry at 400°F/205°C for 20 minutes. Flip the wings and air fry for another 5-10 minutes or until cooked through and to your liking.Toss with a little sauce, and then air fry for another 2-4 minutes. Toss with additional sauce if desired after air frying. Different models and sizes of air fryers cook quicker than others. Adjust times accordingly.