Honey mustard chicken wings are the sticky British traybake when you want sweet heat without a full BBQ. Roast 3kg Bulk 3-Joint Chicken Wings until crisp, then toss in a honey-mustard glaze for the last blast. Shop Chicken Wings and BBQ Meat when you want butcher wings, not watery frozen packs.
Ingredients
- 1–1.5kg chicken wings
- 1 tbsp oil; salt, pepper, ½ tsp paprika
- Glaze: 2 tbsp honey, 2 tbsp Dijon or wholegrain mustard, 1 tsp cider vinegar, pinch chilli flakes
- Optional: sesame seeds or spring onion
- Slaw or chips to serve
Method
- Heat oven to 210°C (fan 190°C). Pat wings dry, toss with oil, paprika, salt and pepper on a tray in a single layer.
- Roast 35–40 minutes, turning once, until skin is crisp and the thickest joint hits 75°C.
- Mix glaze. Toss hot wings, return to the oven 5–8 minutes until sticky and bubbling.
- Rest 3 minutes, scatter sesame or spring onion, serve with slaw or chips.
- Batch tip: roast plain, glaze to order — leftover wings reheat well under a hot grill.
Prefer flats only? Chicken Flats (350-400g) cook a touch faster. Browse BBQ Meat Range for party packs when the weather turns.