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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.
Reader Review
“Made these last night, and I must say, they made it into my “Top 3 best chicken wings I’ve ever had” list!” -Brett
Chef’s Tip
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
- Tongs
- Foil
- 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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Honey Mustard Soy Glazed Chicken Wings
Ingredients
- 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
Instructions
- 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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Marielle crowley says
Spuds delicious
Could it be done in the oven at high heat or broiled first
Marielle
Martha says
Hi Marielle – we answer this exact question in detail in the post!
Marion Barker says
This sauce is fantastic. You will lick your plate. It’s delicious on baby back spare ribs as well. Salt and pepper the ribs, bake them in a 400 degree oven for 40 min, then baste twice 8 to 10 min apart. I cut them apart before baking, then line them all up again in the pan so they touch. It makes serving easier.
Martha says
Thanks Marion – great suggestion!
Bonnie N says
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.
Martha says
Hope you enjoy the recipe as much as we do Bonnie!
Angie says
Hi Martha this sounds so yummy. Think we could use this on large legs rather than wings or drumettes?
Thanks
Martha says
Absolutely – we used it on larger chicken pieces ourselves last weekend!
Glenn says
We made these wings on the grill and they were awesome! This is my go to chicken wing from now on.
Martha says
Thanks Glenn! (We made them again ourselves this weekend – one of our favorites too!)
Brett says
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!
Martha says
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!
Renee Mundy says
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.
Martha says
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!
Priscilla says
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
Martha says
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.
Brunella Brunet says
would these be just as good if done in the oven?
Martha says
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!
Kevin says
Tried these wings last night 6/30/14, cooked exactly as writen, were some of the best I’ve ever had.
Martha says
Thanks Kevin! So glad you enjoyed them! (We loved them too!)
heather says
I was just wondering why you have to use fresh and why you can’t use frozen ??
Martha says
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!