Description
Honey mustard soy glazed chicken wings bring together sweet, tangy, and savory flavors that make for a crowd-pleasing appetizer or main dish. The glaze caramelizes beautifully as your wings bake, creating a sticky coating that keeps everyone reaching for more.
Ingredients
Scale
Protein:
- 12 whole, fresh plump chicken wings
Glaze and Flavor:
- 1/2 cup Dijon mustard
- 1 teaspoon Colman’s dry mustard
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/2 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Cooking:
- vegetable oil for grilling
Instructions
- Remove the wing tips from your 12 fresh chicken wings and set them aside for stock another time.
- Use a sharp knife to cut between the joint, separating each wingette from its drumette.
- Combine 1/2 cup Dijon mustard, 1 teaspoon dry mustard, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 1/2 cup honey, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a small saucepan.
- Bring your mixture to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes at 180°F.
- Line a grill basket with foil and have a large bowl ready near your cooking station.
- Heat your grill to medium-high (around 375°F) and lightly brush the grates with vegetable oil before adding the wings.
- Place your separated wings directly on the oiled grates and grill for 20 minutes at 375°F, turning them frequently and keeping the lid closed between each turn.
- Transfer all the grilled wings to your large bowl and pour most of the glaze over them, reserving about 2 tablespoons for finishing.
- Toss the wings to coat them evenly in the glaze, then spread them onto your foil-lined grill basket.
- Return the basket to your grill at 375°F, close the lid, and cook for 5 minutes.
- Flip each wing carefully and cook for another 5 minutes at 375°F with the lid closed.
- Remove your wings from the grill and drizzle the reserved glaze over them, tossing gently to coat before serving.
Notes
- Separate your wings into drumettes and wingettes before cooking so they grill evenly and cook through at the same rate.
- Make your glaze ahead of time and let it cool completely before tossing with the hot wings to keep the flavors bright and prevent the honey from breaking down.
- Keep the grill lid closed between turns during the initial cooking phase so the wings develop color and cook through without drying out.
- Reserve some sauce to drizzle over the finished wings right before serving, which gives you a fresher glaze on top and prevents the exterior from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 273 kcal
- Sugar: 18 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 17 g
- Cholesterol: 70 mg