Wing Essentials: Chicken Wings with Mustard Sauce

Andy Anderson !


I must love chicken wings because I’ve posted about 5 different recipes for those tasty bites. This one bakes the wings, and uses a South Carolina mustard sauce for dipping.

In this recipe, the wings are baked with just a minimum of spices. I did this to enhance the taste experience between the sauce and the wings. In addition, I’m using a high-heat baking method, to insure a nice crispy wing.

If my house guests are any indicator of how good these are… there wasn’t a single wing left.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

3 - 4
15 Min
40 Min




  • 1/2 c
    yellow mustard
  • 1/4 c
    brown mustard, i prefer grey poupon
  • 1/2 c
    fresh clover honey
  • 1/4 c
    apple cider vinegar
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    coconut sugar
  • 1 tsp
  • 1 tsp
    hot sauce, or to taste

  • 12
    chicken wings
  • 2 Tbsp
    paprika, sweet or hot, your choice
  • 1 Tbsp
    coconut sugar
  • 1 tsp
    kosher salt, or to taste
  • 1 pinch
    cayenne pepper, or to taste

How to Make Wing Essentials: Chicken Wings with Mustard Sauce


  3. Gather your Ingredients (mise en place).
  4. Add all the ingredients for the mustard sauce into a small saucepan over medium-low heat.
  5. Stir the mixture until you see the first bubbles appear, and then remove from the heat.
  6. Allow to cool down on the countertop.
  7. Seal in a non-reactive container, and place into the fridge until ready to use.
  8. Chef’s Tip: If you can manage to wait 24 hours; please do. The flavor of the sauce really does taste better on the second day.
  10. Gather your ingredients (mise en place).
  11. Add the paprika, salt, and cayenne to a bowl, or Ziploc bag.
  12. Add the wings and toss until completely coated.
  13. Place into the fridge for a minimum of 1 hour.
  14. Set a rack in the middle position, and preheat the oven to 400f (205c).
  15. Place the wings on a parchment-lined baking sheet, fitted with a wire rack.
  16. Bake for 20 minutes.
  17. Increase the heat to 425 (220c), flip the wings over, and bake an additional 20 minutes.
  18. Chef’s Note: During this second baking, keep a close eye on the wings. We want them a lovely golden brown, not black.
  20. Place the wings on a serving plate with the mustard dipping sauce, and stand back. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Wing Essentials: Chicken Wings with Mustard Sauce

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American

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