You can never have too many game day snacks! These Crispy Wings with Blue Cheese Honey Mustard are INSANELY Delicious and will be the hit of your party.
Have you ever experienced a meal that, when you see a photo of it, you can instantly taste it? That’s the sense that I have with these Crispy Wings with Blue Cheese Honey Mustard. I’m instantly taken back to the moment I licked the spoon to try the honey sauce and I crumpled to the floor in pure flavor bliss.
It’s one of those things that you just can’t get enough of. Every element of it is perfect. Unless, of course, you don’t love blue cheese, honey, and whole-grain mustard as much as I do. Scratch that, I think that this glaze could make a hater of any of those ingredients an absolute lover.
The wings themselves are oh-so-crispy and spiced just enough so that the glaze/sauce is the one that really shines. Sure, you could make the wings as is and just add your favorite buffalo or bbq sauce, but you would be doing yourself, and these chicken wings, a disservice.
Crispy Wings with Blue Cheese Honey Mustard Ingredients & Subs
chicken wings — You’ll save money if you buy whole wings instead of pre-cut, just as you would with any broken-down protein. If you buy whole, you’ll want to halve at joints and discard wing tips, but you’re more than welcome to buy pre-cut! If you want to do it yourself, this tutorial will show you how.
baking powder — Essential for crispy wings. Scroll down the post if you want to know why!
grated parmesan cheese
For the Sauce
whole-grain mustard — The amazing nutty flavor of the glaze comes from the slight toast the mustard seeds get while simmering with the honey. Don’t skip it!
hot sauce — You can do just a dash or enough to make it spicy. While I love spicy wings, I like using just a touch to balance the sweetness and add a vinegary element.
crumbled blue cheese
How to Make Crispy Wings
Preheat oven to 425ºF. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
Pat the wings dry and place them in a large bowl. Super dry wings and proper airflow (the wire rack) are crucial for the crispiest wings possible.
Combine the salt, pepper, garlic powder, paprika, parmesan, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
Arrange wings, skin side up, in a single layer on a prepared wire rack.
Bake for 40 minutes, rotating halfway through until the wings are crispy and browned.
Remove the wings from the oven and let stand for 5 minutes. Tossing the wings in the blue cheese honey mustard to fully coat.
How to Make Blue Cheese Honey Mustard
Add the honey and whole-grain mustard to a medium saucepan over medium heat. Bring the mixture to a simmer and all it to foam slightly. Whisk in the hot sauce and blue cheese and remove from heat. Allow the blue cheese honey mustard to come to room temperature before tossing the wings in it to fully coat.
How many chicken wings do I need to buy?
I like to do 1/2 pound of wings per person eating, especially if there will be other food, which there usually is. You could go up to a pound per person (remember, the bones count for some of that weight so you’re not just eating a pound of meat.) but I don’t like to go below half a pound, just in case.
CAN YOU EVEN WITH THIS GLAZE?!?!
It’s pungent (yet mild?)
BRB, putting this on every piece of protein henceforth. Probably slathering it on pizza next.
How do I get My Chicken Wings crispy?
- Airflow — You want to make sure that air can get all the way around the wings. Think about it… If one whole side of the wing is laying on the sheet pan the whole time, half of the wing is going to be soggy from the drippings. Simply placing the wings on a baking rack over a baking sheet will allow air to flow freely around and crisp up every surface.
- Baking Soda — Baking soda is alkaline, so it raises the pH level of chicken skin, breaking down the peptide bonds and jumpstarting the browning process, meaning the wings got browner and crispier faster than they would on their own
- DRY wings — any moisture on your wings prior to seasoning is basically a death sentence for crispiness. Use paper towels to make sure that every surface is dry and there is no moisture remaining on the chicken and its skin. Once completely dry, you may then season. This is a serious matter.
How to store
Your Blue Cheese Honey Mustard, while unlikely to make it past halftime, should last for up to a week in the fridge in an airtight container. The wings can be reheated with the glaze on, but keep an eye out for burning if you choose to do this in the oven. Cooked wings can be kept in the fridge for up to four days.
More Big Game Recipes to Serve with Your Chicken Wings!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 4 pounds chicken wings , halved at joints, wingtips discarded
- 2 tablespoons baking powder
- 1/2 cup grated parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Sauce
- 1 cup honey
- 1/3 cup whole-grain mustard
- 1/2 - 1 teaspoon hot sauce
- 1/4 cup crumbled blue cheese
See the blog post above.