This slow cooker honey mustard chicken wings recipe is a must-try when you’re looking for a tasty appetizer with little prep time. The homemade honey mustard sauce is perfect, and the taste will keep you and your guests wanting more.
Appetizers are the best made at home; forget going to the bar for the game. We also make grape jelly little smokies and buffalo wings for game day.
Why this recipes works
Not only does the quick prep time make this recipe unique, but the cooking time is also short as well. Whether you’re looking for a game-time snack or something for tonight’s dinner, this honey mustard chicken recipe will quickly become one of your favorites. Not to mention, there are minimal ingredients, most of which you may already have in your pantry! If you are wanted shredded honey mustard chicken for dinner, try my slow cooker honey mustard chicken breast recipe.
- Chicken – Wingettes and drumettes are the best chicken cuts for this recipe.
- Mustard – Dijon mustard adds the perfect tangy flavor and combines well with the other ingredients.
- BBQ Sauce – A must-have for adding a smoky yet balanced flavor.
- Brown Sugar – Adds the perfect touch of sweetness to the tangs of the other base sauces.
- Honey – Needed to make the actual honey mustard flavor.
- Seasonings & Spices – Garlic, salt, pepper, and lemon are used to top off this recipe’s yummy taste.
Step One – Separate the wings and drums and lay them on a baking sheet lined with parchment paper. Lightly season them with salt and pepper.
Step Two – Broil the wings and drums on each side for about 5 minutes. They will be light brown in color.
Step Three – Make the honey mustard sauce in a small bowl by combining and stirring the remaining ingredients (Dijon mustard, barbecue sauce, brown sugar, honey, garlic, and lemon juice).
Step Four – Place the chicken into the crockpot and pour the marinade on top. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Serve and enjoy!
How to serve
- Appetizer: these honey mustard wings make the perfect pre-meal appetizer dish. If you choose to serve them for a potluck or game day meal, consider pairing them alongside carrot and celery slices (and Ranch dressing).
- Main Course: chicken always pairs well with vegetables, and this recipe is no different. In addition to a vegetable side, pair this chicken treat with mashed potatoes.
- On a Bed: serve this chicken on a bed of rice or pasta to make it a hearty meal.
- Garnish ideas: since this recipe already calls for lemon, have a few slices and fresh rosemary to add on top right before serving.
- Chicken thighs – easily substitute wings and drums for thighs. The cooking time doesn’t have to change, and the flavors will still be the same.
- Add vegetables – if you’d like to add a bit more to the crockpot, consider adding slices (or quarters) of onion.
If you just so happen to have them, put the leftovers in an airtight container. Store them in the fridge for up to three days or freezer for up to three months.
Absolutely! The ingredients that make up the honey mustard sauce can be combined and stored in an airtight bag. You can combine all the ingredients and skip the broiling step; however, it will have a slightly different outcome (but not much).
Yes, we love French’s honey mustard, but we often add a touch more honey or brown sugar to sweeten it further.
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Slow Cooker Honey Mustard Wings
- 3-4 lbs. chicken wings
- 1/2 cup honey
- 1/2 cup barbecue sauce
- 2 Tbsp. dijon mustard
- 1 Tbsp. minced garlic (or one teaspoon dried garlic powder)
- 1 Tbsp. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. lemon juice
- Remove wing tips and separate drumette from wingette (if your butcher hasn't already done this).
- Preheat broiler and line a large baking sheet with parchment paper.
- Place chicken wings on baking sheet in a single layer and lightly season with salt and pepper.
- Broil for 5 minutes per side (or until lightly browned) then transfer wings to crockpot. Keep and eye on the wings under the broiler; they can burn fast.
- In a small mixing bowl combine honey, BBQ sauce, Dijon mustard, garlic, lemon juice and brown sugar.
- Pour mixture over wings and stir to evenly coat the wings.
- Cover and cook on high for 2-3 hours or on low 4-5 hours.
- Gently stir the chicken wings to coat with sauce again.
- Serve hot, enjoy!
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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