Honey Mustard Wings

Four ingredients and one baking pan. Chicken wings tossed in a glaze of honey, spicy brown mustard, and onion soup mix, then baked until sticky, caramelized, and crispy around the edges. The onion soup mix is the shortcut that makes this work, adding a savory, oniony seasoning base that would normally take a handful of ingredients to build.

Cut the wings at the joints and toss the tips. The drumettes and flats are the pieces worth eating, and separating them gives you more surface area for the glaze to coat and caramelize.

Turn the wings once during the 45-minute bake. The side touching the pan gets the crispiest, so flipping halfway through gives you caramelization on both sides. The honey burns a bit at the edges and that charred sweetness is part of the appeal.

Kitchen Tips

• Line the baking pan with foil for easy cleanup. The honey glaze bakes into a sticky mess that’s brutal to scrub off.
• Use spicy brown mustard, not yellow ballpark mustard. The coarser texture and sharper bite balance the honey better.
• Pat the wings dry before tossing in the glaze. Moisture prevents the skin from crisping.
• Serve immediately while still tacky and warm. The glaze stiffens as it cools.

Variations

• Add a tablespoon of soy sauce to the glaze for a teriyaki-inspired twist.
• Mix in sriracha or cayenne for hot honey mustard wings.
• Use drumsticks instead of wings for a main course portion.