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Honey Mustard Soy Glazed Chicken Wings

Honey Mustard Soy Glazed Chicken Wings - Some of the best grilled chicken wings you'll ever eat! The sauce on these wings is fantastic!

As a food blogger, you know you’ve hit a ‘recipe home run’ when – as soon as the photos are taken for a blog post – your dish gets devoured!  And that was the case with these Honey Mustard Soy Glazed Chicken Wings!

These grilled, plump chicken wings are covered with the most delicious glaze EVER!  Mustard, vinegar, brown sugar, honey, soy sauce and sesame oil are combined, then simmered until the mixture reduces into a fantastic sweet and tangy glaze!  This honey mustard soy glaze is especially delicious on chicken – but it’s great as a barbecue sauce on grilled pork or any other recipe that calls for a good barbecue sauce!

Honey Mustard Soy Glazed Chicken Wings - Some of the best grilled chicken wings you'll ever eat! The sauce on these wings is fantastic!

So please – take my word for it!  Just scroll down right now and print out this recipe – then add all of the ingredients to your grocery shopping list so you can make these finger-licking good honey mustard soy glazed chicken wings – STAT!

Honey Mustard Soy Glazed Chicken Wings - Some of the best grilled chicken wings you'll ever eat! The sauce on these wings is fantastic!

Adapted from The Silver Palate Cookbook.

Honey Mustard Soy Glazed Chicken Wings
 
Serves: 24 Wingettes and Drumettes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12 whole, fresh plump chicken wings (do not use the frozen wings, buy fresh for this recipe)
  • ½ cup Dijon mustard
  • 1 teaspoon Coleman’s dry mustard
  • ⅓ cup cider vinegar
  • ⅓ cup brown sugar
  • ½ cup honey
  • 1 tablespoon good quality soy sauce
  • 1 tablespoon sesame oil
  • Vegetable oil for grilling
Instructions
  1. Cut off wing tips and freeze for stock.
  2. Run sharp knife down between joint and separate wingette from drumette.
  3. In a small sauce pan, add Dijon, dry mustard, vinegar, brown sugar, honey, soy sauce and sesame oil.
  4. Bring to a boil, lower to simmer and cook five minutes. Set aside.
  5. Line a grill pan with foil with a little foil ridge around the outside and set aside.
  6. Have a large bowl standing by.
  7. Heat grill to medium high and brush grates with a little vegetable oil. Place wings on oiled grates and grill 20 minutes, turning often and keeping lid shut between turns.
  8. Transfer to the large bowl and pour most of the sauce over the wings. Reserve the remainder of the sauce.
  9. Toss the wings to coat and pour out onto the foil lined grill pan and place back on the grill and close the lid. After five minutes, flip each one and close the lid again. After five more minutes remove.
  10. Once they come off the grill for the second time, pour the remaining sauce over, toss and serve.

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  1. I was just wondering why you have to use fresh and why you can’t use frozen ??

    • Hi Heather – We recommend using fresh chicken wings for the best results. In our experience, the frozen wings sold in packages in the freezer section of the store are not as meaty or as juicy as using fresh. You can, of course, use the sauce on the frozen wings – the quality might not be as good as using fresh. Hope that helps!

  2. These looks delicious! What a great flavor combo!
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  3. Now this sounds like a chicken wing I NEED to have. Love the recipe and the pictures are killer Martha!

  4. Tried these wings last night 6/30/14, cooked exactly as writen, were some of the best I’ve ever had.

  5. Brunella Brunet :

    would these be just as good if done in the oven?

    • Yes – you can definitely cook these in the oven! After baking, you might want to put them under the broiler for a minute or so just to caramelize them a bit. Enjoy!

  6. Renee Mundy :

    What would the instructions be for cooking in the oven? I’ve never made wings before but we love them and these look delicious! Sadly, no grill.

    • Hi Renee – After you’ve made the sauce, we’d start off by heating the oven broiler to a high heat and setting your oven rack one shelf down from the top so the wings aren’t so close that they will burn. Also cover a broiling pan with foil. Then broil the wings until golden brown, turning so that both sides of the wings get browned. (It may not take as long under the broiler as it does on the grill, so you’ll have to watch and adjust the timing.) Then coat the wings in the sauce and place the coated wings back on the foil lined pan. Turn your oven to 425 degrees (bake not broil) and then bake then until done (again you’ll have to keep an eye on the timing – we haven’t made this recipe in the oven so can’t be too specific here with the timing). If necessary, turn the wings while baking to get an even caramelization. Hope that helps and please let us know how they come out cooked in the oven!

      • Hi, I wanted to adapt the recipe to use with drumsticks. I want to bake them. What temp do you suggest? Do I put the glaze on in the beginning or once almost done?

        Thanks

        • Hi Priscilla – Because you want some caramelization, we’d suggest baking at 425 degrees F. Line your baking pan with foil so the cleanup is easier. Bake for 10 minutes, turn and bake for 10 minutes more. Then coat with some of the sauce and bake again for about 5 minutes, then flip and bake for 5 more minutes. Once cooked, remove and toss with remaining sauce.

  7. Made these last night, and I must say, they made it into my “top 3 best chicken wings I’ve ever had” list! I followed the directions to the “T”, except that I bought only drummets because I don’t like eating the actual wing part (not sure why, just a personal preference!). The flavor was amazing! I might adjust the recipe next time to use slightly less dijon and a little more Colemans dry mustard (yellow mustard). Might use a little less honey too because I think it might have been a little overkill, but I love honey so no big deal! Might even add a little Cayenne pepper, or red pepper flake for some heat! These will be part of my Saturday tailgate ritual! Thanks for sharing this recipe!

    • Thanks Brett – and of course, you should absolutely adapt any recipe for your own tastes! Thanks for taking the time to write to us today – we appreciate it and we’re glad you enjoyed the wings!

  8. We made these wings on the grill and they were awesome! This is my go to chicken wing from now on.

  9. Hi Martha this sounds so yummy. Think we could use this on large legs rather than wings or drumettes?

    Thanks

  10. These look amazing! Making them this weekend! Pinned!

  11. Wow!!! I don’t have to add to grocery list as I have all of these ingredients right now in my pantry. This chicken looks scrumptious. I’ll be making this week!!! Thank you for such a good web site.