Maple Mustard Chicken Wings

Name: Maple Mustard Chicken Wings (Oven-Baked)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings, separated into flats and drumettes; 1 tbsp baking powder; 2 tbsp olive oil; 1 tsp garlic salt; 1/4 cup maple syrup; 2 tbsp Dijon mustard; 2 tbsp coconut aminos

These maple mustard chicken wings are oven-roasted until golden and crispy, then tossed in a sweet and tangy glaze made with maple syrup, Dijon mustard, and coconut aminos. A simple, no-fry game-day recipe that delivers restaurant-quality results at home.

🌍American 🏷️Chicken wings 🏷️Maple mustard 🏷️Game-day 🏷️Appetizer Baked wings

🏷️

🏷️Crispy wings

-0:00

jackiehartlaubonTikTok

Total

1h 10m

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 lbs chicken wings, separated into flats and drumettes
1 tbsp baking powder
2 tbsp olive oil
1 tsp garlic salt
1/4 cup maple syrup
2 tbsp Dijon mustard
2 tbsp coconut aminos

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Instructions

1
Preheat your oven to 425°F (220°C).
2
If using whole wings, separate them into flats and drumettes.
3
In a large bowl, add the chicken wings, baking powder, olive oil, and garlic salt.
4
Toss well until the wings are evenly coated.
5
Arrange the seasoned wings in a single layer on a parchment paper-lined baking sheet.
6
Bake for about 1 hour, flipping twice during cooking: once after 30 minutes, and again with 5 minutes of cooking time remaining.
7
Once the wings are cooked and crispy, remove them from the oven and let them rest for a few minutes.
8
Transfer the hot wings to a clean large bowl. Add the Dijon mustard, maple syrup, and coconut aminos.
9
Toss the wings until they are fully coated in the sauce.
10
Serve immediately.

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Tips & Notes

Pro tips

Pat wings completely dry before tossing with baking powder—moisture prevents crispiness.
Roast on a wire rack set over a baking sheet to allow heat circulation and prevent soggy bottoms.
Toss wings with the maple-mustard sauce in the last 2–3 minutes of roasting or immediately after, so the glaze caramelizes without burning.
Separate flats and drumettes before cooking for even, consistent roasting.

Substitutions

Dijon mustard → yellow mustard (milder, less tangy)
Coconut aminos → tamari or low-sodium soy sauce (saltier; reduce by 1 tbsp)
Maple syrup → honey or brown sugar syrup (less maple flavor but similar sweetness)

Storage & make-ahead

Store cooled wings in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 10 minutes before serving.

Equipment

wire rack · rimmed baking sheet

Common Questions

How do you make chicken wings crispy in the oven?

Pat the wings dry, toss with baking powder, olive oil, and garlic salt, then roast at high heat on a wire rack. Baking powder lowers the pH and helps the skin brown and crisp without frying.

Can you make this recipe ahead of time?

Yes. Roast the wings up to 1 day ahead and store in the fridge. Reheat at 350°F for 10 minutes, then toss with the maple-mustard sauce just before serving.