Wingman’s Dilemma
Crispy Oven-Roasted Chicken Wings in Honey-Dijon Glaze with Extra Sauce for Dipping
50 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This is the MVP of American appetizers: sticky, sweet-savory wings with a sauce that’s as good on your fingers as it is on the chicken. Along the way, you'll learn why roasting is your secret to crispy skin without the fryer.
Equipment needed
- wire rack
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Line a large rimmed baking sheet with foil, then set a wire rack on top.
- 02Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, 1 teaspoon kosher salt, and black pepper until evenly coated.
- 03Arrange wings in a single layer on the rack. Bake in the upper third of the oven for 25 minutes.
- 04Meanwhile, in a medium bowl, whisk together yellow mustard, Dijon mustard, honey, melted butter, garlic powder, onion powder, paprika, and remaining 1/4 teaspoon kosher salt until smooth.
- 05After 25 minutes, flip the wings. Continue roasting for another 15–20 minutes, until golden and crisp.
- 06Transfer half the honey-mustard sauce to a small saucepan and set over low heat. Stir in the apple cider vinegar and warm for 2–3 minutes.
- 07Remove wings from the oven and let rest 5 minutes.
- 08In a large clean bowl, toss roasted wings with half the sauce. Pile wings onto a platter. Serve the rest of the sauce in a bowl for dipping.
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