Super Bowl Recipes Part 2: Sweet-n-Tangy Baked Honey Mustard Wings

by Jennifer on February 2, 2011

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Yup, I promised you some wings and here they are! Nope, they are not deep-fried so if that is what you are after, bummer. However, these are dang crispy if you follow my super-duper-top-secret-crispness-factor technique.

Nope, no special equipment needed, just grab the cooling racks, knock the rust off of them and prepare to indulge.

Sweet-n-Tangy Baked Honey Mustard Wings
1/2 cup honey
1/2 cup yellow mustard
2 Tablespoon orange juice
1 large clove garlic, minced
2-3 lbs of chicken wings

1. Combine honey through garlic in a bowl and whisk until combined. Pour into a storage bag, add chicken and marinate a minimum of 30 minutes.  The longer you can marinade the better and overnight is ideal for optimal flavor.

2. Preheat oven to 450 degrees and prepare the baking sheet by placing a cooling rack on it (it helps to crisp the skin).

3. Spray the cooling rack with the cooking spray. Remove the wings from the bag and season with the salt. Bake for 25-30 minutes. Serve with carrots, celery and ranch or blue cheese dressing.

Want more Super Bowl recipes? How about Chicken Sausages with Apple Slaw or Crispy Baked Panko Sriracha Chicken Tenders

So, which team are you rooting for?

Maryea @ Happy Healthy Mama February 2, 2011 at 4:02 pm

This looks yummy. I love that it’s healthier than the standard chicken wing recipe. How much chicken do you use?

Jennifer February 2, 2011 at 5:30 pm

ops – let me fix that! 2-3 lbs of chicken wings

RJ Flamingo February 2, 2011 at 8:59 pm

I’m loving the “easy” factor. And also some of my favorite flavors on earth, in a wing. Adding to shopping list!

5 Star Foodie February 2, 2011 at 9:14 pm

Those wings look terrific, love the sweet and tangy flavor combo here, excellent!

Cookin' Canuck February 2, 2011 at 11:05 pm

I preferred my wings not deep-fried, so these are right up my alley. Nice sweet & tangy flavor.

Jennifer February 3, 2011 at 7:48 am

Hi! Enjoying your posts Natasha

Lana @ Never Enough Thyme February 3, 2011 at 9:16 am

As much as I love the deep-fried wings, or deep-fried anything for that matter, it does make a huge mess and the house smells for days afterwards. So nice to have your baked option, now! These will be making an appearance in our house very soon.

Heather December 6, 2011 at 9:10 pm

So delicious… but do need to flip them halfway through the baking so both sides get nice and crisp. I broiled them for 2 minutes at the end… yummy! 🙂 Homemade blue cheese made them even better. I will definitely be making these again… thank you for the great recipe!

Jennifer December 6, 2011 at 10:04 pm

Hi Heather, if you ball them on a rack, they should not need flipping

Lauren January 30, 2012 at 10:49 am


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