Pretzel-Crusted Honey Mustard Wings Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pulse the pretzels and onion powder in a food processor until they form coarse crumbs. Pat the chicken wings dry with paper towels.

Have the Dijon mustard and a pastry brush ready. The honey and whole-grain mustard for the sauce should be measured and set aside. This recipe comes together quickly, so having everything prepped in advance makes the process smooth.

Instructions

Prep the Coating and Wings

1. 1Crush the Pretzel Coating
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salted mini pretzels and onion powder in a food processor. Pulse until the pretzels are finely crushed but still have some texture, resembling coarse breadcrumbs. Transfer the pretzel mixture to a shallow dish.
   Look for The crumbs should be mostly fine with a few small pieces for extra crunch.
   Tip Do not over-process, or the coating will become powdery and less crunchy.
2. 2Brush the Wings with Mustard
   Pat the chicken wings dry with paper towels. Using a pastry brush, coat each wing evenly with the Dijon mustard. Make sure every surface is covered, as the mustard acts as the glue for the pretzel coating.
   Look for The wings should be glossy and fully coated with a thin layer of mustard.
   Tip Dry wings help the mustard stick better and promote a crispier crust.
3. 3Press Wings into Pretzel Crumbs
   One at a time, press each mustard-coated wing into the pretzel crumbs, turning to coat all sides. Gently press the crumbs onto the wing to ensure they adhere. Place the coated wings on the prepared baking sheet, leaving space between each wing.
   Look for The wings should be completely covered with an even layer of crumbs.
   Tip Use one hand for wet wings and the other for dry crumbs to keep the coating from clumping.

The pretzel crumbs should be coarse and evenly mixed with onion powder. The wings should be evenly coated with mustard, with no bare spots. The crumbs should adhere well when pressed onto the wings. The prepared wings are ready for the oven, looking like little pretzel-encrusted morsels.

Bake and Make the Sauce

4. 4Bake the Wings
   Bake the wings for 24 minutes, or until the pretzel crust is deep mahogany and toasty. The wings should be cooked through, with the internal temperature reaching 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
   Look for The crust should be dark golden brown and crisp to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra crispiness, turn on the broiler for the last 1–2 minutes, watching closely to avoid burning.
5. 5Warm the Honey Mustard Sauce
   While the wings bake, combine the honey and whole-grain mustard in a small saucepan. Warm over low heat, stirring occasionally, until the mixture is heated through and slightly thickened, about 3 minutes. Do not let it boil.
   Look for The sauce should be warm, glossy, and easily drizzleable.
   Tip If the sauce thickens too much, whisk in a teaspoon of water at a time.

The wings are baking with a deep golden-brown crust. The kitchen smells of toasted pretzels and savory chicken. The honey mustard sauce is warming on the stove, becoming glossy and aromatic. The wings are almost done, and the sauce is ready to drizzle.

Finish and Serve

6. 6Drizzle and Serve
   Remove the wings from the oven and let them rest for 2–3 minutes. Arrange the wings on a serving platter and drizzle generously with the warm honey mustard sauce. Serve immediately, with extra sauce on the side for dipping if desired.
   Look for The wings should be crunchy, with the sauce creating a glossy sheen.
   Tip Serve with celery sticks and additional sauce for a classic wing experience.

The wings have a dark mahogany crust, crisp and crackling. The warm honey mustard sauce is drizzled over the top, creating a shiny, sticky glaze. The first bite yields a loud crunch, followed by the sweet-tangy sauce. The wings are best served hot, with extra sauce on the side.

Common mistakes

One common mistake is over-processing the pretzels into a fine powder, which results in a dusty coating that doesn't crisp well. Pulse until the crumbs are mostly fine but still have some texture.

Another mistake is not patting the wings dry; excess moisture can make the coating slide off. Also, avoid overcrowding the baking sheet, which can trap steam and make the wings soggy.

Finally, do not skip the rest time after baking; letting the wings rest for a few minutes helps the crust set.

How to tell it’s done

The wings are done when the pretzel crust is deep mahogany and toasty, and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

The crust should feel crisp and firm to the touch. If the wings are not yet at temperature, return them to the oven for a few more minutes. The honey mustard sauce is ready when it is warm and slightly thickened, but still pourable.

• Poultry: 165°F (74°C) in the thickest part