Experience the culinary delight of Buffalo Honey Mustard Chicken Wings – a fusion of mustard, buffalo sauce, and a sweet and tangy glaze. Deep-fried to a perfect golden brown, these wings are a mouthwatering treat that will redefine your chicken wing cravings. Discover the art of making them, including alternative cooking methods for those avoiding deep-frying.
Ingredients & Substitutions
Prepare for a flavor explosion with these ingredients:
- Chicken Wings: Opt for fresh, plump bone-in wings, with both flats and drumettes for the best results. Boneless wings are an option, but frying time may vary.
- Oil: Choose vegetable or canola oil for deep-frying, both possessing a high smoke point and neutral flavor. Extend the oil’s life by clarifying it; learn how to clean used cooking oil here.
- Mustard: Yellow mustard is the star of this recipe, but feel free to substitute with Dijon mustard for a slightly different flavor.
- Buffalo Sauce: Craft your own buffalo sauce if you don’t have any on hand, understanding that it offers a subtle flavor distinct from traditional hot sauce.
- Homemade Ranch Dressing: Elevate your wing-dipping experience with a homemade ranch dressing that surpasses store-bought alternatives.
What Do These Wings Taste Like?
Prepare for perfection! Each bite presents a harmonious blend of subtle buffalo sauce, tangy mustard, and a sweet and tangy glaze. It’s a flavor symphony that caters to every chicken wing enthusiast’s palate.
Air Fryer Buffalo Honey Mustard Wings
Achieve crispy wings sans deep-frying using the air fryer method. Coat the wings in mustard, buffalo sauce, and flour, then air-fry at 400°F (204°C) for 20-25 minutes, flipping halfway through for a hassle-free and healthier alternative.
Baked Buffalo Honey Mustard Wings
Indulge in the same great taste of fried wings with a healthier twist through oven baking. Line a baking sheet, place the coated wings, and bake at 425°F (218°C) for 45-50 minutes, flipping halfway for crispy, golden perfection.
How to Store Fried Chicken Wings
Preserve the goodness of your fried wings by allowing them to cool completely before storing. Keep them in an airtight container in the refrigerator for 2-3 days. When ready to relish, reheat in the oven at 350°F (177°C) for 8-10 minutes or use an air fryer for 5-7 minutes at 400°F (204°C), flipping halfway for a return to hot and crispy perfection.
Ingredients:
Wings
- 2 pounds (907 g) chicken wings, wings and flats are okay
- 1/4 cup (62 g) yellow mustard
- 1/4 cup (68 g) buffalo sauce
- 1 cup (120 g) all-purpose flour
- Vegetable oil, for frying
Sauce
- 1/4 cup (1/2 stick / 57 g) unsalted butter
- 1/4 cup (85 g) honey
- 2 tablespoons freshly squeezed lemon juice, about 1 medium lemon
- 1 teaspoon kosher salt
Instructions:
- Line a baking sheet with parchment paper.
Wings
- Place the chicken wings in a large bowl. Add mustard and buffalo sauce. Toss to coat.
- In a separate bowl, add flour. Toss each wing in the flour to coat. Shake off any excess breading and place onto the parchment-lined baking sheet.
Frying in Oil*
- Fill a large pot with vegetable oil until it reaches halfway up the pot*. Heat the oil until it reaches 375°F (190°C), using a thermometer to check the temperature. Set a wire rack on top of a baking sheet.
- Working 2-3 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6-8 minutes, or until crispy and golden brown.
- Carefully remove the wings from the oil and place them on the wire rack.
- Bring the oil temperature back up to 375°F (190°C). Once hot enough, place the fried wings back into the oil for an additional 2 minutes. Remove from the oil and set on the wire rack to allow excess oil to drain off as you make the sauce.
Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add honey, lemon juice, and salt. Stir to combine. Remove from heat and set aside.
- Place the wings into a large bowl.
- Pour the sauce over the wings and toss to coat.
- Serve with homemade ranch dressing for dipping.
Notes:
*See Post for Air Fryer and Oven Baking Instructions.
