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Crispy maple Dijon chicken wings coated in a sticky sweet and tangy maple mustard glaze served on a parchment-lined tray
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Maple Dijon Chicken Wings (Crispy Oven Baked with Sweet Tangy Glaze)

These Maple Dijon Chicken Wings are crispy oven baked wings tossed in a sticky sweet and tangy maple mustard glaze. Made with real maple syrup and Dijon mustard, this easy chicken wing recipe delivers bold flavor, caramelized edges, and perfectly crispy skin without frying.
Course Appetizer, dinner, Game Day, Snack
Cuisine American
Keyword baked chicken wings, crispy baked chicken wings, dijon chicken wings, dijon mustard wings, easy chicken wing recipe, game day chicken wings, homemade chicken wings, maple dijon chicken wings, maple glaze wings, maple glazed chicken wings, maple mustard chicken wings, maple mustard wings, oven baked chicken wings, sticky chicken wings, sweet and tangy chicken wings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 430kcal
Cost $12 for entire recipe

Equipment

  • Baking sheet
  • wire rack
  • Mixing bowl
  • Small saucepan
  • Tongs
  • Measuring cups and spoons

Ingredients

Chicken Wings

  • 2 pounds chicken wings split and tips removed
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Maple Dijon Sauce

  • ¼ cup pure maple syrup
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon whole grain mustard optional
  • 2 teaspoons soy sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • black pepper to taste

Instructions

Step 1: Prepare the Wings

  • Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Pat chicken wings completely dry with paper towels.
  • In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  • Arrange wings in a single layer on the wire rack.

Step 2: Bake Until Crispy

  • Bake for 40–45 minutes, flipping halfway through, until wings are golden brown and crispy.

Step 3: Make the Maple Dijon Sauce

  • While wings bake, whisk together maple syrup, Dijon mustard, whole grain mustard, soy sauce, apple cider vinegar, garlic powder, and black pepper in a small saucepan.
  • Simmer over medium-low heat for 1–2 minutes until slightly thickened.

Step 4: Toss Wings in Sauce

  • Transfer hot wings to a large bowl. Pour the maple Dijon sauce over the wings and toss until evenly coated.

Step 5: Caramelize the Glaze

  • Return coated wings to the rack and bake for 5 minutes until the glaze becomes sticky and caramelized.

Notes

  • Use aluminum-free baking powder to avoid a metallic taste and ensure crispy chicken wings.
  • Pat the wings completely dry before seasoning so the skin crisps properly in the oven.
  • Baking on a wire rack allows hot air to circulate and helps create evenly crispy oven baked chicken wings.
  • Do not overcrowd the pan or the wings will steam instead of becoming golden and crispy.
  • Simmer the maple Dijon sauce briefly to thicken, but avoid boiling to prevent burning the maple syrup.
  • Toss wings while hot so the maple Dijon glaze coats evenly and sticks to the crispy skin.
  • Return the glazed wings to the oven for a few minutes to create a sticky caramelized finish.
  • Use pure maple syrup, not pancake syrup, for the best flavor and proper glaze consistency.
  • Adjust sweetness by adding a little more Dijon mustard if you prefer a tangier maple mustard wing sauce.
  • These maple Dijon chicken wings can also be finished under the broiler for extra caramelization.