The 2-Ingredient Chicken Wings You Need To Make

My husband is by no means a macho meathead kind of guy, but he does love chicken wings. He can’t bring himself to go so far as visiting Buffalo Wild Wings or Wing Stop on a regular basis, but if the opportunity to eat chicken wings comes up, he takes it. Garlicky, Buffalo, Asian-style, it doesn’t matter—he’s an equal opportunity wing lover.

I don’t tend to make them at home that much since they’re more of a party food, so homemade wings historically only make appearances for Super Bowl parties and the like. My husband is always overjoyed, causing me to realize that I should do this more often for the two of us. And while I’ll marinate and even fry wings for a party, I tend to keep things simple when it’s just us. That’s how these two-ingredient chicken wings came about.

Turns out you don’t need to do that much to make wings delicious. If you have a flavorful sauce that pairs nicely with chicken, you can make chicken wings in about 30 minutes flat. My favorite sauce lately is honey mustard. The flavor-packed condiment is spicy, savory, and sweet—everything you want in a wing.

This recipe is as simple as baking the wings and adding the sauce in the last several minutes. It’s quick, easy, and doesn’t require any pre-planning, so you can have chicken wings whenever you want. I’ve started making a batch of wings and pairing it with salad on a weeknight—so fun.

Choosing the Right Honey Mustard

Choose your honey mustard based on what characteristics you’d like to impart to your wings. Some brands are mild and sweeter, so they’ll produce a milder, sweeter wing. I like to use hot honey mustard for a sweet and savory kick, like Beaver Brand Sweet Hot Mustard. Try out a few brands and find your favorite.

If you like to keep a sweeter honey mustard around for other dishes but want your wings to have a bit more punch, mix in some Dijon mustard. You can also make your own!

A Tip for Crispier Baked Wings

You’ll notice that I call for placing a cooling rack on top of a lined baking sheet. This is a tip I learned from Simply Recipes’ founder Elise Bauer, and leads to crisper wings on top and bottom. Be sure to spray the rack with nonstick cooking spray to help keep the wings from sticking, and ensure your rack fits inside your rimmed baking sheet before you start.

How To Make My Honey Mustard Chicken Wings

For about 12 wings, or two servings, you’ll need:

• Nonstick cooking spray

• 1 to 1 1/2 pounds chicken wingettes and/or drumettes

• Heaping 1/4 teaspoon kosher salt

• 2 to 3 tablespoons honey mustard, spicy or regular, plus more for serving

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil (not required, but it makes for easier clean-up), then place a cooling rack on top. Spray with cooking spray.

Add the wingettes and/or drumettes to a large bowl. Generously spray with cooking spray, season with salt, and toss. Arrange in a single layer on the cooking rack, skin-side up. Bake until the chicken is golden brown, about 20 minutes.

Use tongs to flip the wings and brush them with honey mustard. Then, flip and brush the other side. Return to the oven and bake until shiny, about 10 more minutes. Serve with more honey mustard for dipping.

Tip

This recipe is easy to double on one large baking sheet or triple/quadruple using 2 baking sheets.

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