These Maple Mustard Chicken Wings are sticky, sweet, tangy, and incredibly flavorful. I love how the maple syrup caramelizes into a golden glaze, while the Dijon mustard gives it just the right amount of tang. Whether I bake them in the oven or cook them low and slow in the smoker, the result is always juicy, tender wings with irresistible flavor. The sauce is simple but bold, making this one of my favorite wing recipes for game nights, parties, or when I’m just craving something finger-licking good.

Why You’ll Love This Recipe

I enjoy how this recipe blends sweetness with savory notes in a way that’s perfectly balanced. The maple syrup provides a deep, rich sweetness that pairs wonderfully with the zing of Dijon mustard. The soy sauce adds just enough saltiness to tie it all together. It’s easy to make, doesn’t require hard-to-find ingredients, and works well for both casual snacking and entertaining. Plus, I like that I can choose between oven baking or smoking depending on the flavor and texture I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 pounds of jumbo split chicken wings – I prefer jumbo size for extra meatiness

• ½ cup pure maple syrup – not pancake syrup, but the real 100% pure maple kind for authentic sweetness

• ½ cup Dijon mustard – smooth, tangy, and slightly sharp, it gives the sauce a rich depth

• 1 tablespoon soy sauce – adds umami and enhances the savory flavor

• Crushed red pepper flakes (optional) – I add these if I want a bit of heat in the glaze

• Kosher salt – to season the wings before cooking

• Freshly ground black pepper – for seasoning and a bit of bite

Directions

1. In a medium mixing bowl, I whisk together the maple syrup, Dijon mustard, soy sauce, and red pepper flakes (if using) until smooth and fully blended.

2. I place the chicken wings into a large resealable plastic bag or a bowl. I pour about 4 to 5 tablespoons of the maple-mustard mixture over the wings, seal the bag (or cover the bowl), and gently toss or massage the wings so they’re evenly coated.

3. I let the wings marinate in the refrigerator for at least 1 hour. When I have time, I marinate them overnight for even better flavor penetration.

4. After marinating, I take the wings out of the bag and place them on a plate. I sprinkle them with kosher salt and black pepper on both sides. If I want extra heat, I add more crushed red pepper flakes.

5. To cook in the oven:

   • I preheat the oven to 425°F (220°C).

   • I arrange the wings in a single layer on a foil-lined baking sheet with a rack on top (to help crisp them up).

   • I bake for 20 minutes, flip them, and bake for another 20 minutes.

   • I brush the wings with more of the reserved maple-mustard sauce and return them to the oven for 5 to 8 minutes.

   • I flip, brush again, and bake for another 5 to 8 minutes until the wings are cooked through and golden brown.

6. To cook in a smoker:

   • I preheat the smoker to 250°F (120°C).

   • I place the wings directly on the smoker rack or in a smoker-safe tray.

   • I smoke them for 2½ hours, flipping halfway through.

   • In the final 20 minutes, I brush the wings with the remaining sauce and let the glaze set over the smoke.

7. I always check that the internal temperature reaches at least 170°F for juicy, fully cooked wings. Then I serve them hot, with more sauce on the side if I want extra flavor.

Servings And Timing

• Servings: About 4 servings (3 pounds of wings feed 4 people generously)

• Prep Time: 10 minutes (plus 1 hour or more for marinating)

• Cook Time:
  • Oven method: 50–60 minutes
  • Smoker method: 2½ hours

Variations

• Extra Spicy Wings: I add more red pepper flakes or mix in a tablespoon of hot sauce to the marinade.

• Garlic Maple Wings: I stir in a couple of minced garlic cloves for a bolder, aromatic flavor.

• Honey Mustard Option: I swap half the maple syrup with honey for a slightly different sweet flavor.

• Herb Mustard Wings: I mix in dried thyme or rosemary to the sauce for an herby twist.

• Crispier Finish: After baking, I broil the wings for 1–2 minutes per side to get a stickier, caramelized glaze.

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.

• Freezing: I freeze cooked wings for up to 2 months. I thaw them overnight in the fridge before reheating.

• Reheating:
  • Oven: I preheat to 350°F and bake wings for 10–12 minutes until hot and slightly crisp.
  • Air Fryer: I reheat at 350–375°F for 5–7 minutes, flipping halfway.
  • Microwave: I only use this for a quick warm-up, covering the wings with a damp paper towel and heating in 30-second bursts.

FAQs

Can I use other types of mustard?

Yes, I can use spicy brown mustard or whole grain mustard for a different texture and flavor profile. Dijon is my favorite, but other types work too.

How long should I marinate the wings?

I marinate for at least 1 hour, but overnight gives the best flavor. If I’m short on time, even 30 minutes can still add a nice touch.

Can I cook these on the grill?

Absolutely. I grill the wings over medium heat for 20–25 minutes, flipping often and basting with sauce during the last 10 minutes.

Do I need to boil the marinade before using it as a glaze?

No, because I reserve a portion of the marinade before adding raw chicken. I never reuse marinade that has touched raw meat unless I cook it thoroughly.

What’s the best way to serve these wings?

I like serving them with extra sauce on the side and something cool and creamy like ranch or blue cheese dressing. A side of fresh veggies or crispy fries rounds out the meal nicely.

Conclusion

Maple Mustard Chicken Wings are one of those recipes I always come back to. The combination of sweet, tangy, and savory is hard to beat, and the sticky glaze makes every bite satisfying. I love how easy they are to make, and how I can switch things up with different ingredients or cooking methods. Whether I’m baking them for a quick dinner or smoking them for a weekend cookout, these wings never disappoint.