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Baked Brown Sugar Dijon Chicken Wings

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 close up photo on white plate

Brown Sugar Dijon Chicken Wings

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.

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.

Brown Sugar Dijon Chicken Wings wide shot on white serving platter

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5 from 1 vote
Brown Sugar Dijon Chicken Wings close up photo on white plate
Baked Brown Sugar Dijon Chicken Wings
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Baked Brown Sugar Dijon Chicken Wings- Baked chicken wings with a super easy sticky brown sugar and dijon glaze. Great, easy game day food.
Course: Party
Servings: 3 -4 pounds wings
Author: Barry C. Parsons
  • 3 - 4 lbs chicken wings cut in pieces, tips removed
  • salt and pepper to season
  • 1 cup brown sugar
  • 1/4 cup Dijon mustard
  • 3 tbsp water
  1. Preheat oven to 350 degrees F.
  2. Season the wing pieces with salt and pepper and bake on a parchment lined cookie sheet for about 35 minutes, turning once during the cooking time.
  3. Combine the dijon mustard, brown sugar and water in a small saucepan and bring to a slow simmer until the brown sugar is completely dissolved.
  4. Brush the glaze onto the partially cooked wings about every ten minutes, turning them each time.
  5. Repeat the glazing 3 to 4 times so that the wings are well coated and sticky.
  6. Serve immediately.

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Recipe Rating

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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.


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.


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.


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.

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