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.
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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Baked Brown Sugar Dijon Chicken Wings
Baked Brown Sugar Dijon Chicken Wings- Baked chicken wings with a super easy sticky brown sugar and dijon glaze. Great, easy game day food.
Ingredients
- 3 - 4 lbs chicken wings
- salt and pepper to season
- 1 cup brown sugar
- 1/4 cup Dijon mustard
- 3 tbsp water
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Brush the glaze onto the partially cooked wings about every ten minutes, turning them each time.
- Repeat the glazing 3 to 4 times so that the wings are well coated and sticky.
- Serve immediately.
Nutrition Information
Yield
12Serving Size
Aprox 6 wing piecesAmount Per Serving Calories 432Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 93mgSodium 682mgCarbohydrates 26gFiber 1gSugar 15gProtein 19g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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.