Baked Honey Mustard Boneless Wings .These easy, homemade crispy chicken “wings” are baked on a sheet pan until golden and then tossed in a creamy, tangy-sweet honey mustard sauce. They’re the perfect mix of crunchy and saucy—great for a quick family dinner with fries on the side, or double the batch and serve them as a fun, crowd-pleasing snack by the pool. They’re not fancy, but let’s be honest—good honey mustard chicken never disappoints.
After a few sunny days last week, I’ve completely switched into summer mode. And I’m pretty sure everyone else has too—it’s that time of year when all we crave are warm, lazy days, long evenings, and simple, feel-good food that doesn’t keep us stuck in the kitchen.
Summer always takes me back to being a kid, when everything felt easier and more fun. No work, no routines—just playing outside all day, occasional pool trips, and the best part: snacks.
Some of my favorite memories are pool days with my cousins. We’d go to Westwood Country Club or the Cleveland Yachting Club, and without fail, the snack bar was the highlight. We’d load up on crispy chicken fingers, salty fries, and way too much soft-serve ice cream.
Back then, I was all about ketchup—honey mustard was just there, unnoticed. But now? Oh, I get it. Honey mustard is my go-to, especially when it’s homemade. There’s just something about that sweet, tangy, slightly spicy flavor that screams summer.
For this recipe, I used the same crispy baked chicken as my garlic parmesan wings, but swapped the sauce for my favorite homemade honey mustard. And honestly? I can’t decide which one I love more. But honey mustard just feels right for hot, sunny days.
What You’ll Need
For the Chicken “Wings”
- Boneless chicken breasts (or thighs, or a mix—both work!)
- Smoked paprika – for that deep, slightly smoky flavor
- Onion powder and garlic powder – because every good chicken dish needs them
- Salt and black pepper – to bring out all the flavors
- Flour or gluten-free flour – just enough for a light, crispy coating
- Fresh thyme or parsley – for a little herby freshness at the end
For the Honey Mustard Sauce
- Mayo – or plain Greek yogurt if you want it lighter (but mayo makes it extra creamy)
- Dijon mustard – for that sharp, tangy kick
- Honey – to sweeten it up just right
- Lemon juice – a splash to brighten everything
- Chipotle chili powder – for a hint of smokiness and warmth
- Cayenne pepper – if you like a little heat
Kitchen Supplies
- A baking sheet lined with parchment paper (for easy cleanup)
- A mixing bowl – to whip up that honey mustard sauce
Step-by-Step Instructions
Step 1: Make the Chicken “Wings”
Start by cutting your chicken into bite-sized cubes—breasts, thighs, or a mix both work great. Toss them in a bowl with smoked paprika, onion powder, garlic powder, salt, and pepper. Then, lightly coat them in flour. You don’t want a heavy breading—just enough to help them crisp up in the oven. Spread them out on a baking sheet and pop them into a really hot oven. About 20 minutes later, they’ll be golden, crispy, and ready for saucing.
Step 2: Prepare the Honey Mustard
Store-bought is fine, but homemade honey mustard is so much better. You can make it super creamy with mayo, or mix in some Greek yogurt for a lighter version (I sometimes do half mayo, half yogurt—my mom loves it that way). Add Dijon mustard, honey, chipotle chili powder, cayenne, and a pinch of salt. Whisk it all together until it’s smooth and dreamy. The best part? You can tweak it to your taste—more honey for sweetness, more cayenne for heat.
Step 3: Coat the Chicken in Sauce
As soon as the chicken comes out of the oven, pour that honey mustard sauce all over it. The heat helps the sauce cling to the crispy coating, making every bite flavorful. Sprinkle on some fresh thyme or parsley for a little color and freshness, and serve extra sauce on the side for dipping.
I always make fries with these. Lately, homemade sweet potato fries have been my favorite, but classic oven fries are just as good. I bake them at the same time as the chicken—easy and no extra work!
Finally, if you make these Baked Honey Mustard Boneless Wings, leave a comment or rating! I love hearing from you and always do my best to reply.
