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Baked Honey Mustard Boneless Wings: Easy, homemade crispy chicken “wings,” baked on a sheet pan and tossed in a creamy honey mustard sauce. These are a must for summer—serve with fries for a quick family dinner, or double the batch and serve as a fun poolside snack with friends. It’s not fancy, but a good honey mustard chicken never disappoints.
After a few days in the sunshine last week, I’ve fully shifted into summer mode. I think we all have—it’s that time of year when we’re craving warm days, long nights, and easy, feel-good food.
For me, summer always brings back memories of childhood. Everything felt lighter and more fun. No work, no structure—just time outside, playing, and the occasional pool day.
Pool days with my cousins were the best. We’d go to Westwood Country Club or the Cleveland Yachting Club. And every kid’s favorite part? The snack bar. We’d load up on chicken fingers, fries, and so much soft serve.
Of course, back then it was all about ketchup. But they always had honey mustard too—I just didn’t know yet how much I’d love it. These days? It’s honey mustard all the way, especially when homemade.
For this recipe, I used the crispy baked chicken from my garlic parmesan wings, but swapped the sauce for my homemade honey mustard. And honestly? I’m not sure which version I love more.
Honey mustard just feels right for summer.
These are the details
Ingredients – for the chicken “wings”
- boneless chicken breasts
- smoked paprika
- onion powder and garlic powder
- salt and black pepper
- flour or gluten-free flour
- fresh thyme parsley
Ingredients – for the honey mustard
- mayo – or use plain Greek yogurt, but I do like mayo best
- dijon mustard
- honey
- lemon juice
- chipotle chili powder
- cayenne pepper
Kitchen Supplies
For this recipe, you need a baking sheet lined with parchment paper and a mixing bowl to mix up your honey mustard sauce.
Steps
Step 1: Make the Chicken “Wing”
Start with your chicken—cubed raw chicken breasts, thighs, or a mix of both works perfectly. Toss the cubed chicken with your favorite seasonings: smoked paprika, onion powder, garlic powder, salt, and pepper. Then add a light coating of flour. The flour helps develop that irresistible crispiness in the oven. It’s not an overly breaded wing, but just enough so the sauce really clings to the chicken. Bake in a super hot oven—about 20 minutes should do the trick.
Step 2: Prepare the Honey Mustard
While you might be tempted to grab store-bought, a homemade honey mustard sauce is a game-changer. You can make it super creamy using mayo, or opt for a lighter blend by mixing plain Greek yogurt with mayo (I often use half and half—my mom loves it that way). To this base, add Dijon mustard, honey, chipotle chili powder, cayenne, and a pinch of salt. Whisk until smooth and creamy. This way, you control the ingredients and customize the flavor exactly to your liking.
Step 3: Coat the Chicken in Sauce
As soon as the chicken comes out of the oven, pour the honey mustard sauce over it. The heat helps the sauce adhere beautifully to the crispy coating, infusing every bite with flavor. Finish by garnishing with fresh thyme or parsley, and serve additional honey mustard on the side for dipping.
I always whip up a batch of fries when making this dish. Lately, homemade sweet potato fries have been a hit, though regular oven fries are always delicious too. I bake them while the chicken is in the oven—simple and efficient!
Looking for fun family dinners? Here are my favorites:
Sheet Pan Honey Buffalo Chicken with Broccoli
One Skillet White Chicken Chili Bake
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Lastly, if you make these Baked Honey Mustard Boneless Wings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys, and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Honey Mustard Boneless Wings
Servings: 6
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts, cut into cubes or strips
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper
- 2 tablespoons flour or gluten-free flour
- 2 tablespoons extra virgin olive oil
Honey Mustard
- 1/2 cup mayo
- 1/2 cup dijon mustard
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper
- salt
Instructions
- 1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons of olive oil, tossing to coat. Arrange the chicken evenly on the baking sheet. Bake for 15-20 minutes until the chicken is cooked through.3. Meanwhile, make the sauce. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt.4. Pour the honey mustard over the chicken and toss the chicken up in the sauce.5. Serve the chicken with additional honey mustard and fresh thyme or parsley. Ideally, add some home-cut fries on the side as well. We've been loving sweet potato fries. YUM!
This post was originally published on May 28, 2025
I’m afraid these didn’t turn out crispy for me either. Not sure what I did wrong. I tossed them with the seasonings, then the flour, then the oil. The flavor is good, but I missed the crispiness I was hoping to get.
Hey Kristen! I’m really sorry you didn’t enjoy these wings! Thank you for the feedback! xT
This turned out so good! How would you recommend reheating it after freezing (this recipe comes up when I chose freezer friendly). Thank you!
Thanks so much, Danyelle! So glad you enjoyed this recipe! You could bake from frozen at 350F for 30 minutes. Happy Friday! xx
Loved this one! I made the sweet potato fries in the same sheet pan, everything was crispy, spicy, sweet, and delish! XO
Hey Missy,
Yay! Love to hear this recipe turned out nicely for you, thanks for giving it a go!🌼
Delicious!! I happened to see this recipe today and decided to give it a try for dinner. I am a honey mustard fan, but will make my own from now on. The chicken was delicious and we paired it with a big summer salad. So good!
Hey Mary,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
Excellent recipe and super easy to make! The chicken was seasoned perfectly and the honey mustard sauce was the best I’ve tried. Thank you for another “keeper” recipe! Your recipes are always spot on!
Hi Sharon,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! xx
All of the coating slips off
Hi Greg,
Sorry to hear you had issues with the coating. If there is anything that I can help with, please let me know! xx
Loved this! So easy and so very good!!!
Will definitely make this again!
Thanks so much, Deb! Love to hear this! Have a wonderful weekend! xx
5 stars for the honey mustard sauce. I did not have chicken at home so I just made frozen chicken strips in the air fryer and made the honey mustard sauce. I made it as a snack for my son and his 17-year old buddies before their lacrosse game. They loved the honey mustard sauce so much (and they won their game!).
Hey Michelle,
Happy Friday!! Thanks a lot for making this recipe and your feedback, I’m so glad it was a hit! xx
Unfortunately these did not turn out crispy for me at all, they ended up being kind of soggy.
Hi Ashton,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear they weren’t enjoyed. xx
On Instagram you used multiple slices of butter on the pan, but I don’t see that in the ingredients or instructions?
Hi Stefanie,
You can use butter or oil (in the directions for step 2) totally up to you. I hope you love this recipe! xx
We made these into bowls with rice cucumbers, avocados and peppers. We topped with extra sauce. Delicious!!
Thanks for another amazing recipe.
Hey Tammy,
Fantastic!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed! xx
Could you tell me what was updated in the recipe please?
Hi Morgan,
I needed to remove an ingredient from the narrative portion, nothing in the actual recipe was updated:) xx
You have “fresh thyme parsley” in the narrative portion but not in the ingredients. Can you clarify?
Hi Wren,
I just use fresh thyme and parsley for garnish if you have it:) I hope you love the recipe!
I’d like to try this – how much Parmesan did you use? It’s in the article but not the ingredients list. Thank you! This really does look good.
Hi Patty,
Thanks so much! There is no parmesan in this recipe:) Let me know if you give it a try! xx
I was just curious if you would consider possibly not applying the orange filter to all of your photos? It makes it kind of hard to see what is going on, and I feel like it doesn’t give a true representation to what the dish should actually look like.
Hi Michelle,
Thanks for sharing your feedback, no orange filters have been applied to these photos. Sorry for any trouble viewing them! xx