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Gluten-Free Honey Mustard Chicken Wings

To make this dish easier, just buy premade honey mustard and follow the cooking directions below. I think the garlic adds a nice aroma to the sauce, but it’s up to you whether to keep that step or nix it. I also love adding chopped herbs like tarragon (pictured), thyme, and rosemary.
Servings 4
Author Phoebe Lapine


  • 2 pounds chicken wings
  • 1/2 teaspoon sea salt
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 2 garlic cloves pushed through a press or minced
  • 1 tablespoon minced rosemary optional, thyme, or tarragon


  1. Preheat the oven to 450 degrees F. Line a baking sheet (like this one) with parchment paper (click here) or foil.
  2. Pat the wings dry, arrange in an even layer on the baking sheet. Season with the salt. Cook on a middle rack in the oven until crispy and golden, about 30 minutes.
  3. Meanwhile, stir together the mustard, honey, garlic, and herbs (if using) in the mixing bowl. Add the cooked wings to the bowl and toss until well coated.
  4. Drain the pan or switch out the greasy parchment for a new sheet. Turn the sauced wings back out onto the lined baking sheet. Return to the oven for about 3 minutes, until just beginning to form brown spots on the top, but still saucy.