Go Back
Homemade Baked Honey Mustard Boneless Wings. recipe photo

Baked Honey Mustard Boneless Wings.

These Baked Honey Mustard Boneless Wings are a healthier twist on a classic! Juicy chicken coated in a tangy honey mustard sauce, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Wings:
  • 2 pounds boneless chicken breasts Cut into cubes or strips
  • 1 teaspoon smoked paprika Adds a rich, smoky flavor
  • 1 teaspoon onion powder Enhances overall taste profile
  • 1 teaspoon garlic powder For essential savory kick
  • Salt and black pepper To season to perfection
  • 2 tablespoons flour or gluten-free flour Helps create crispy coating
  • 2 tablespoons extra virgin olive oil For moisture and flavor
  • 1/2 cup mayo Creates a creamy base for the sauce
  • 1/2 cup Dijon mustard Adds zesty tang
  • 1/3 cup honey Provides sweetness and glaze
  • 1 tablespoon lemon juice Brightens flavors
  • 1/2 teaspoon chipotle chili powder Brings subtle heat
  • 1/4 teaspoon cayenne pepper Optional for extra kick
  • Salt For additional seasoning

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Whisk
  • Meat thermometer

Method
 

How to Prepare the Wings:
  1. Step 1: Preheat your oven to 400°F (200°C) for even cooking and crispy texture.
  2. Step 2: In a large mixing bowl, combine the chicken with smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss until evenly coated.
  3. Step 3: Sprinkle flour over the seasoned chicken and toss until lightly coated for a crispy layer.
  4. Step 4: Line a baking sheet with parchment paper. Arrange the floured chicken in a single layer and drizzle with olive oil.
  5. Step 5: Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F / 75°C).
  6. Step 6: While baking, whisk together mayo, Dijon mustard, honey, lemon juice, chipotle chili powder, cayenne pepper, and salt in a mixing bowl for the sauce.
  7. Step 7: Once baked, let the chicken cool slightly, then transfer to a bowl and toss with the honey mustard sauce until evenly coated.
  8. Step 8: Serve warm, garnished with herbs, and enjoy with celery sticks and your favorite dipping sauce!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
  • Adjust sauce ingredients to taste for sweetness or tanginess.