Baked Brown Sugar Dijon Chicken Wings. The flavour combination here is fantastically delicious and the baked method is as easy as it gets. Make plenty. You’ll need them!

Brown Sugar Dijon Chicken Wings
Originally published Oct 2013.
These Baked Brown Sugar Dijon Chicken Wings were bound to happen.
I love this flavour combination on fantastic baked ham or roast pork loin but when one reader asked if I’d ever tried it on chicken the answer was no.
My immediate thought though, was that it would make a delicious glaze for chicken wings.

Brown Sugar Dijon Chicken Wings
With several teenagers on hand for Wing Night, I tried these out to some willing taste testers and the reviews were great.
I think the brown sugar adds a greater depth of flavour than honey does with dijon and I think I’ll be trying it on bone-in chicken breasts soon too.

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Jamillz
Friday 10th of November 2017
I️ made these wings and there were really good. I️ made them crispy though. I️ lightly floured them and bumped up the temperature to 400 degrees, then the last 10 minutes I️ bumped it up to 500 and that glaze was crackling. Will be doing this again real soon
Barry C. Parsons
Tuesday 11th of July 2017
I'd cool them uncovered to try to preserve the glaze as much as possible.
Ana
Friday 9th of December 2016
Can this recipe be done in a slow cooker?
Barry C. Parsons
Wednesday 14th of December 2016
I don't see how the glaze would stay on in a slow cooker. Glazing os about high heat.
Liz
Monday 24th of October 2016
This looks fabulous, but I have a question: Does the basting every 10 mins (40 mins. total) start AFTER they have baked for 35 mins., or is it DURING the initial bake time? I don't want to overbake inadvertently.
Barry C. Parsons
Wednesday 2nd of November 2016
in about the last 20 minutes. They can go for up to 45 minutes total depending on size.
Candee
Friday 12th of June 2015
Do you think this would work using Maple Syrup instead of the brown sugar?
Barry C. Parsons
Saturday 13th of June 2015
You might get it to work if you simmered the maple syrup to reduce it by about half. Maple syrup tends to be a very thin consistency for glazes, compared to say, honey. You'd probably have to thicken it up first.