These easy, oven roasted chicken wings and drumsticks are glazed with a blend of Dijon and yellow mustard, honey, fresh garlic, and white wine – the perfect blend of savory and sweet for your game day menu!
Apparently, there’s a big game this weekend?
We had such a great time following our favorite college football team from the sidelines this year (Hello, Peach Bowl!), that watching the NFL games on the couch just hasn’t been as exciting.
Then there’s the the whole Downton Abbey thing. I wish Peyton the best in his quest for another Super Bowl ring but, to be honest, I’m more interested in what happens in Episode 6.
There, I said it.
Honey Dijon Glazed Chicken Wings for the Super Bowl
Whether you’re tailgaiting at the stadium in Santa Clara, headed to a Super Bowl Party with friends, or holed up in the back room catching up on life at the Abbey, these wings need to be on your menu!
I’m a huge fan of anything honey mustard – from honey mustard dressing on a salad to tangy honey mustard dip for sandwiches, and everything in between. So slathering some oven roasted chicken wings in a delicious glaze made with Dijon mustard, honey, garlic, and white wine?
Yes, all the way.
If you follow me on Instagram, you already know my family almost didn’t get to eat dinner one night this week because I enjoyed my mid-afternoon photo shoot with these wings so much.
But I did save them a few, and they loved them. The kids couldn’t get enough!
If you’re taking these to a party, consider making a double batch – I guarantee, you’ll have an empty plate by the end of the night.
Honey Dijon Glazed Chicken Wings
- 1/2 cup Dijon mustard
- 2 Tbsp yellow mustard
- 6 Tbsp raw honey
- 2 large cloves garlic pressed
- 2 Tbsp white wine
- 3 pounds chicken wings and drumettes
- Sliced green onions for garnish optional
- Preheat oven to 400 degrees.
- Mix first five ingredients together in a mixing cup.
- Place wings and drumettes on a roasting pan (line with parchment paper if desired) and drizzle about half of the sauce over them.
- Use clean hands to massage the sauce over all sides of the chicken, then spread out evenly around the pan.
- Roast for 20 minutes on the center rack of the oven. Remove, turn all pieces over, then return to oven for another 20 minutes or until nicely browned.
- If desired broil for another few minutes on one or both sides to get a nice crispy surface (I broiled the batch in the picture).
- Use a pastry brush to brush the finished wings and drumettes with about half of the remaining sauce (about 1/4 of the full recipe). Reserve the remainder for dipping.
- Sprinkle with sliced green onions before serving.