Honey Mustard Chicken Wings (Instant Pot or Baked)

5 from 4 votes

Prep Time5

Cook Time20

Total Time30

Author: Lexi

3-4 pounds of frozen or fresh wings we of course love and trust Shenandoah Valley Organic Wings
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup water for Instant Pot

With paper towel, pat wings dry.
In large bowl combine garlic powder, onion powder, salt and pepper. Add wings and toss in mixture.
Set trivet in Instant Pot and add 1 cup of water, then set wings on top of trivet.
Cook on high pressure for 6 minutes, or 12 minutes for frozen wings. Remember to turn the pressure valve to SEALING function before cooking.
While wings cook, whisk together the ingredients for the honey mustard.
Once done, use quick release function: turn knob to venting.
Set oven to broil.
When the pin drops, place wings on rimmed baking sheet with wire rack and broil for 7 minutes, rotating pan half way through, to crisp skin.
Remove wings from oven and flip. Return to oven to crisp on other side for 7 minutes, rotating pan half way through.
Once crisp, toss chicken wings with honey mustard and serve immediately with carrot, celery and red pepper sticks. Serve with additional honey mustard if desired!

How to bake your wings:

Preheat oven to 400ºF and line a baking sheet with slipat or parchment paper and place a wire rack on top.

Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, onion powder, and garlic powder.

Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.

In a bowl whisk together honey mustard sauce.

Remove wings from oven and toss them inthe sauce.

Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).

Remove wings from oven, coat with extra sauce.