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These Honey Mustard Soy Glazed Chicken Wings have a lip-smacking, delicious sweet and tangy glaze!
Best Ever Chicken Wings Recipe!
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! That was the sweet case with these Honey Mustard Soy Glazed Chicken Wings!
These grilled, plump chicken wings are covered with the most delicious sweet and tangy glaze. Mustard, vinegar, brown sugar, honey, soy sauce and sesame oil are combined, then simmered until the mixture reduces into a sauce that’s so good, you’ll be slathering on everything!
Why You’ll Love Honey Mustard Soy Glazed Chicken Wings
- The sweet and tangy glaze on these chicken wings is incredible!
- It’s made with ingredients you probably have on hand in your kitchen pantry.
- Prep takes only about ten minutes – then you are ready to grill.
- This honey mustard soy glaze is especially delicious on chicken – but it’s also great on grilled pork, spare ribs, or any other recipe that calls for a really good barbecue sauce.
“Made these last night, and I must say, they made it into my “Top 3 best chicken wings I’ve ever had” list!” -Brett
This delicious sauce isn’t just for chicken wings! Slather it on grilled chicken legs or other larger pieces of chicken.
Key Ingredients & Substitutions
- Fresh Chicken Wings – We buy fresh, whole wings and separate the wingette from the drumette ourselves. We don’t personally recommend buying the frozen wings that are already separated – 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.
- Mustard – We use a combination of jarred Dijon mustard as well as dried mustard powder.
- Apple Cider Vinegar – To add a nice tangy flavor to the barbecue sauce.
- Brown Sugar & Honey – For sweetness and to encourage caramelization while the wings are on the grill.
- Soy Sauce – This Asian sauce adds salty, umami flavor.
- Sesame Oil – The oil helps prevent sticking, but also adds a wonderful earthy flavor. You can use toasted or non-toasted sesame oil – the choice if yours.
Special Tools Needed
- Sharp knife & cutting board, to prepare the wings
- Small saucepan
- Grill basket (like this) or a grill-safe sheet pan
- Large bowl
How do I make Honey Mustard Soy Glazed Chicken Wings
- Prepare the chicken wings but trimming off the tips of the wings and separating the wingette from the drumette.
- Combine the sauce ingredients in a sauce pan and simmer until thickened.
- Preheat your grill to medium heat.
- Grill the chicken wings, turning often until browned and cooked most of the way through.
- Transfer wings to a large bowl and pour some of the sauce over the wings. Toss to coat.
- Pour the wings onto a foiled-lined grill basket (or a foil-lined baking sheet) and place the basket onto the grill grates. (The wings are too sticky after being coated to place directly back on grill grates, so a foiled-lined basket or pan is needed.)
- Close the cover of the grill and allow the chicken wings to finish cooking through while the sauce caramelizes. Flip every five minutes or so.
- Remove the pan of wings from the grill and drizzle on the rest of the sauce.
- Serve immediately.
Frequently Asked Questions
- Can I make this recipe in the oven instead of the grill? Yes, you can. Because you want some caramelization, we’d suggest broiling to get some color on the wings, then baking. Line your baking pan with foil so the cleanup is easier. After a quick broil on both sides, bake for five to ten minutes, turn and bake for five to ten minutes more. Then coat with some of the sauce and bake again for about five minutes, flip and bake for five more minutes. Once cooked, remove and toss with remaining sauce.
- Can I make this with larger pieces of chicken, such as legs? Sure – the cooking time will vary, but you can use this sauce on legs or split chicken breasts. We’ve had some readers tell us that they used the sauce on ribs too!
- How do I reheat any leftovers? Lay the wings out on a foil-lined sheet pan and reheat in the oven, or in a pre-heated grill.
This recipe originally appeared on A Family Feast in 2014. We’ve updated the post, but the delicious recipe remains the same.
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- 12 whole, fresh plump chicken wings (do not use the frozen wings, buy fresh for this recipe)
- 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 good quality soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for grilling
- Cut off wing tips and freeze for stock.
- Run sharp knife down between joint and separate wingette from drumette.
- In a small sauce pan, add Dijon, dry mustard, vinegar, brown sugar, honey, soy sauce and sesame oil.
- Bring to a boil, lower to simmer and cook five minutes. Set aside.
- Line a grill basket with foil and set aside. If you don’t have a grill basket, line a sheet tray with foil instead.
- Have a large bowl standing by.
- 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.
- Transfer to the large bowl and pour most of the sauce over the wings. Reserve the remainder of the sauce.
- Toss the wings to coat and pour out onto the foil lined grill basket 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.
- Once they come off the grill for the second time, pour the remaining sauce over, toss and serve.
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