Baked Honey Mustard Boneless Wings.

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

Cheesy Green Chile Chicken

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!