Oven Baked Maple Mustard Chicken Wings are tender, fall apart flavorful wings great for watching a big sports game, having a board game night or as an appetizer for your next party. These fall flavored wings are perfect for watching a college or professional football game.

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On a black background "I need dinner tonight" is in yellow and "this recipe takes less than an hour" in white
Sauced chicken wings on a black plate.

Tips and Tricks

What do you serve with these wings? These wings are a great appetizer for any sports game, movie night or board game night. You can also serve them as a party appetizer at your next birthday or holiday party. Because they are versatile, you can serve them with other chicken wing flavors like teriyaki or other party appetizers like Italian Stromboli or Meatball Subs. Sometimes we even just eat them for dinner with Air Fryer Tater Tots

Can you make these on foil instead of parchment paper? Yes, parchment paper or a silicone mat are nonstick so I recommend those before foil. However, if all you have is tin foil, spray it lightly with cooking spray to avoid the wings from sticking. You don’t want to try to clean off caramelized maple syrup from a sheet tray. 

How do you store cooked chicken wings? Store leftovers in an airtight container in the fridge for up to three days. 

How do you reheat these wings? To reheat these wings you can either warm them up in the microwave or on a foil covered sheet pan in the oven at 350 F for about 10 minutes. 

Are these wings as crispy as frying?  No, these wings do not get as crispy as fried wings. Baking the wings does give the skin a great texture. Tossing the wings in sauce also takes away from the crispy factor but they definitely aren’t soggy either. The chicken becomes tender and the bones pull apart easily. 

Ingredients

Raw ingredients laid out and labeled, chicken wings, dijon mustard, whole grain mustard, maple syrup, kosher salt and canola oil.

Do you need to use real maple syrup? Yes, you should only use maple syrup where the only ingredient is maple syrup. I understand it is more expensive, but the ones with a lot of extra ingredients won’t caramelize as well and I can’t promise they’ll taste the same. Your best bet is to buy it from a local farmers market but another option is a small container from the grocery store. Because this is a main ingredient in the sauce, it is important to use a quality product. 

What type of wings do you use for this recipe? This recipe calls for cut wings, so that the flat and drumette are separate and the tip is discarded. I buy my wings already prepped like this but if you can only find the full wing, you can cut them yourself. Be sure to save the wingtip for stock in the freezer. Pull the wings apart and cut at the joint, your knife should easily slide through the drumette, flat and wing tip. 

Do you have to use both types of mustard? I recommend using both types of mustard because they offer two different flavors and textures. If you don’t really don’t particularly like one type of mustard you can leave it out. 

Method

How do you make oven baked chicken wings? Start by preheating the oven to 400 F. While it’s preheating, line a baking sheet with either parchment paper or  a silicone mat. Next, in a large mixing bowl, toss wings in canola oil until well covered and salt with kosher salt. Place on the baking sheet, making sure there is maximum contact with the sheet pan for the best browning. Cook for 35-40 minutes or until beginning to brown and registering about 170 F internally. Remove wings from the oven and place in a clean mixing bowl. Toss to coat with maple syrup completely. Place wings back on the baking sheet and cook for another 10 minutes until the maple syrup is starting to caramelize.

A collage with 2x2 photos to show the process of how the recipe is made. Photo 1) Raw chicken wings on a silicone mat laid flat. Photo 2) Chicken wings after their first cook, slightly browned on silicone mat. Photo 3) Chicken wings after the first cook in a large mixing bowl being tossed in maple syrup. Photo 4) Chicken wings after their final cook.

Remove the wings from the oven and place in the large mixing bowl with both types of mustard. Toss well to coat evenly. Serve immediately and enjoy. 

Cooked chicken wings being tossed in the mustard sauce in a large metal mixing bowl.

What temperature should wings be cooked to internally? To be safe for consumption, chicken should be cooked to at least 165 F internally. However, chicken wings are dark meat and because of the extra connective tissue, they are more tender cooked to a higher temperature. I’d recommend cooking until at least 175 F internally and up to 200 F internally. Cooking to a higher internal temperature than 165 F results in tender, fall off the bone wings that are much easier to eat. 

Do you need to flip the wings when cooking? Yes, flip your wings after you’ve cooked them and toss them in maple syrup, this will result in a more even browning. 

Does it matter how you place the wings on the sheet pan? I prefer to put the wings and drumettes separately. Partially because it looks nice and also because drumettes are bigger, so I put them in the back of the oven where it is hotter. I also recommend putting both flats and drumettes on the sheet pan so that the flatter side is on the sheet pan. This will result in a better browning and more flavor. 

Can you add the maple syrup at the beginning of the cooking time? No, it is important to mostly cook the wings before adding the maple syrup. The maple syrup will absolutely burn if it is cooked on the wings for 40+ minutes. 

A hand holding a chicken wing in front of a plate of chicken wings.

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Oven Baked Maple Mustard Chicken Wings

Oven Baked Maple Mustard Chicken Wings are tender, fall apart flavorful wings great for watching a big sports game, having a board game night or as an appetizer for your next party. These fall flavored wings are perfect for watching a college or professional football game.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Author: Samantha

Ingredients

  • 1 ½ – 2 lbs cut chicken wings
  • 2 tablespoons canola oil or neutral flavored oil
  • Kosher salt to taste
  • 2 tablespoons maple syrup
  • 1 – 1 ½ tablespoon dijon mustard
  • 1 tablespoon whole grain mustard

Instructions

  • Preheat the oven to 400 F. Line a baking sheet with either parchment paper or silicone mat.
  • Using a mixing bowl, toss wings in canola oil until well covered and then season well with kosher salt.
  • Place the wings on a baking sheet, making sure the flat sides are making contact with the baking sheet for maximum browning. Cook for 35-40 minutes until beginning to brown and registering about 170F internally. I separate the drumettes and flats so that I can put the drumettes in the back of the oven where it is hotter.
  • Remove wings from the oven and place in a large mixing bowl. Toss to coat with maple syrup fully. Place wings back on the baking sheet, making sure the browner side is facing up. Cook the wings for another 10 minutes until the maple syrup is starting to caramelize.
  • In the large mixing bowl add the wings and both types of mustard. Toss well to coat evenly.
  • Serve immediately and enjoy.

Notes

  • Cooking time is for cut wings, which means drumettes and flats are separate
  • If you aren’t cooking on parchment paper or a silicone mat, use tin foil and spray it lightly with oil to avoid a sticky mess from the maple syrup
  • Use real maple syrup for the best flavor
  • Reheat these wings on 350 F in the oven on a covered baking sheet for 10 minutes or until warmed through or in the microwave.

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