By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 20
239 cal · 37 min
Honey Mustard Chicken Wings
Recipe GLPRcb61b460e9814b
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Average rating: 4.8 (1)
Crispy roasted chicken wing drummettes glazed with a tangy-sweet sauce made from Dijon mustard, honey, fresh lemon juice, and crushed garlic. A simple yet flavorful main course that comes together quickly and serves a crowd.
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Ingredients
8 clove garlic cloves, peeled and crushed
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp tamari soy sauce
2 tbsp lemon juice, fresh
¼ cup extra virgin olive oil
2 tsp salt
1 tsp black pepper, freshly ground
20 piece chicken wing drummettes
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat the chicken wing drummettes dry with paper towels and arrange them in a single layer on the prepared baking sheet. Season with half of the salt and black pepper.
In a small bowl, whisk together the crushed garlic, honey, Dijon mustard, tamari soy sauce, lemon juice, olive oil, and remaining salt and pepper until well combined.
Brush the honey-mustard glaze evenly over the chicken wings, making sure each piece is well coated.
Roast in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove from the oven and let rest for 2 minutes before serving. Drizzle any pan juices over the wings if desired.
Comments
Every ingredient is a standard supermarket find across Charlotte chains—garlic, honey, Dijon mustard, tamari, lemon, olive oil, salt, pepper, and chicken wings all show up at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI without a second errand. The cost is low, driven mainly by bulk chicken wings, which run $1.50–$2.00 per pound even at premium stores. The stated 37 minutes is honest if you count oven time, but active prep is closer to ten minutes, so this scales well for weeknight cooking and feeds a crowd. The glaze reheats beautifully in a warm oven or on the stovetop, making it a genuine make-ahead for parties or meal prep. The only caveat is that tamari is soy sauce, and the recipe leans salty; a light hand on both tamari and salt keeps it from becoming one-note.
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