Buffalo Honey Mustard Chicken Wings

by

Buffalo Honey Mustard Chicken Wings

Crispy, golden chicken wings coated in a bold blend of buffalo heat, sweet honey, and tangy Dijon mustard, these Buffalo Honey Mustard Chicken Wings offer the perfect balance of flavor and crunch. Whether you bake, air fry, or deep fry them, these wings turn out irresistibly crisp on the outside and juicy on the inside, making them ideal for parties, game days, or a fun family dinner.

This recipe is easy to customize, simple to prepare, and delivers restaurant-quality wings with minimal effort. The combination of cornstarch and baking powder ensures a beautifully crisp coating, while the warm honey mustard buffalo sauce brings a mouthwatering shine to every wing.

Why You Will Love This Recipe

  • Perfect balance of sweet, spicy, and tangy flavors
  • Extra crispy wings using flour, cornstarch, and baking powder
  • Three cooking methods: fried, baked, or air-fried
  • Easy-to-adjust sauce for more heat or more sweetness
  • Ideal for gatherings, snacks, or a hearty main dish

Ingredients

For the Wings

  • 1 kg (2.2 lbs) chicken wings, separated into drumettes and flats
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup (120 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 teaspoon baking powder
  • 1 cup (240 ml) buttermilk (optional, for extra tenderness)
  • Vegetable oil for frying (if deep-frying)

For the Buffalo Honey Mustard Sauce

  • 2 tablespoons butter
  • ½ cup (120 ml) buffalo sauce
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) Dijon mustard
  • 1 teaspoon vinegar (optional, for extra tang)

How to Make Buffalo Honey Mustard Chicken Wings

1. Prepare the Wings

Pat the wings dry with paper towels to remove excess moisture. This step helps the coating stick and promotes crispiness.
In a large bowl, season the wings with salt, black pepper, garlic powder, and paprika. Toss well to coat evenly.

If using buttermilk, pour it over the wings and let them soak for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor and tenderness.

2. Coat the Wings

In a separate bowl, whisk together the flour, cornstarch, and baking powder.
Remove the wings from the buttermilk (if used), allowing excess to drip off.
Dredge each wing in the flour mixture, pressing lightly to adhere the coating. Shake off any extra flour and place the wings on a wire rack. Let them rest for 10–15 minutes to help the coating set.

Cooking Methods

Option 1: Deep Frying (Crispiest Results)

Heat oil to 175°C (350°F) in a deep pot or fryer.
Fry the wings in small batches for 8–10 minutes, turning occasionally, until golden brown and crispy.
Transfer to a wire rack or paper towel to drain.

Option 2: Baking (Healthier Choice)

Preheat the oven to 220°C (425°F).
Place a wire rack over a baking sheet and arrange the coated wings in a single layer.
Lightly spray with oil.
Bake for 40–45 minutes, flipping halfway through, until crisp and golden.
For extra crunch, broil for 3–5 minutes at the end.

Option 3: Air Frying (Fast and Crispy)

Preheat the air fryer to 200°C (400°F).
Arrange wings in a single layer and spray lightly with oil.
Air fry for 20–25 minutes, shaking the basket every 5 minutes.
Add 3–5 more minutes if needed for extra crispiness.

Make the Sauce

While the wings cook, prepare the sauce. In a saucepan over low heat, melt the butter.
Add the buffalo sauce, honey, Dijon mustard, and vinegar (if using).
Whisk until smooth and heated through.
Taste and adjust:

  • More honey for added sweetness
  • More mustard for tang
  • More buffalo sauce for heat

Keep the sauce warm to ensure even coating.

Toss and Serve

Place the cooked wings in a large bowl.
Pour the warm Buffalo Honey Mustard Sauce over the top and toss until each wing is fully coated.
Serve immediately while hot and crispy.

Expert Tips

  • Cornstarch in the coating ensures maximum crunch.
  • Let the floured wings rest before cooking for a better crust.
  • Avoid overcrowding the pan or air fryer to maintain crispiness.
  • Always taste the sauce and adjust to your preference.

Variations

  • Spicier Version: Add cayenne pepper or extra buffalo sauce.
  • Sweeter Version: Increase the honey.
  • Different Mustard: Use honey mustard or spicy brown mustard for a twist.
  • Dairy-Free: Replace butter in the sauce with olive oil.
  • Alternative Protein: Use the same method for chicken tenders or cauliflower wings.

Serving Suggestions

  • Dips: Ranch dressing or blue cheese dressing
  • Sides: Carrot sticks, celery sticks, fresh salad, or simple coleslaw
  • Carbs: Homemade fries, baked potatoes, cornbread, or mac and cheese

Storage and Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating:
    • Oven: 180°C (350°F) for 10–15 minutes
    • Air fryer: 190°C (375°F) for 5 minutes
  • Make-Ahead: Coat wings and refrigerate for up to 8 hours. Sauce can be made ahead and reheated gently.

 

Leave a Comment