Marinated chicken wings are so easy to make yet super flavorful. Chicken wings are tossed in a homemade, simple marinade and then oven-baked until golden brown and slightly crispy.
Serve as party food on game days or when entertaining guests, or pair it with a hearty salad or side dish for one satisfying dinner—gluten-free and Paleo-friendly.
This is one of my mom's classic recipes. These marinated wings are always a hit and perfect as an appetizer for guests or served as a meal alongside a tasty vegetable side, like my Italian Potatoes and Green Beans or Cabbage and Arugula Salad, if you want to keep it Paleo-friendly.
They’re a no-fuss, flavorful chicken wings recipe with a finger-licking sweet-and-savory sauce, similar to my Chicken Drumstick Lollipops. Oven-baked to achieve a hint of crispiness on the outside while staying juicy on the inside, these wings are sure to satisfy.
Don’t miss my 25 gluten-free chicken wings recipes and 30+ Holiday Chicken Recipes for even more inspiration.
Why You'll Love These Wings
- Juicy & Slightly Crispy: Golden brown on the outside, tender inside, with a sweet-and-spicy glaze everyone will love.
- Easy & Crowd-Pleasing: A simple recipe perfect for weeknight dinners, parties, or your go-to healthy chicken wing recipe.
- Healthy & Paleo-Friendly: Oven-baked, not fried, and naturally sweetened with honey—these wings are also gluten-free and full of flavor.
- Customizable Heat: Mild or fiery, adjust the spice to suit your taste.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Marinade ingredients to make the chicken wing marinade recipe:
- Raw Honey: Adds natural sweetness. Liquid honey blends easily, but creamed honey works too. Just make sure to mix it well with the rest.
- Olive Oil: Helps blend the flavors of the marinade, keeps the wings juicy while baking, and creates a smooth, clingy sauce that sticks perfectly.
- Tomato Paste: It'll give that beautiful reddish color and add natural, sweet flavors. Use any leftovers to make my Creamy Mushroom Mozzarella Sauce.
- Dijon Mustard: Adds tangy depth—any medium-strong mustard works.
- Apple Cider Vinegar (or White Vinegar): Adds bright acidity that balances the sweetness and enhances the overall flavor of the wings.
- Cayenne Pepper: It nicely balances the sweet flavors.
- Egg: Acts as an emulsifier, helping the sauce blend and stick to the wings.
Other Ingredients:
- Chicken Wings: If using whole wings, remove the tips and separate the drumettes for even cooking and easier serving. It’s fine if the pieces are different cuts and sizes.
- Salt: To taste.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Make the Marinade: Whisk together honey, olive oil, tomato paste, mustard, vinegar, cayenne, and egg in a large bowl. Reserve ¼ cup for glazing later.
Step Two (Picture 2 above) - Prep Chicken & Marinate: Pat chicken wings dry with a paper towel and season generously with salt. Toss wings in the remaining marinade. Cover with plastic wrap or place in an airtight container and refrigerate for at least 30 minutes, 1–2 hours if possible, or overnight for maximum flavor.
Step Three (Picture 3 above) - Bake: Spread the wings tossed with marinade in a single layer on a baking tray and brush with the reserved ¼ cup sauce. Bake 35–40 minutes, turning halfway, until golden brown.
Step Four (Picture 4 above) - Broil & Serve: Switch oven to broil for 2 minutes until wings are slightly crispy on top. Serve immediately with your favorite sides or dipping sauces.
Top Tips
- Room Temperature Ingredients: Let the chicken wings and marinade ingredients come to room temperature before baking to ensure even cooking and better flavor absorption.
- Pat Wings Dry: Remove excess moisture from the raw chicken wings with a paper towel so the marinade clings better and the wings brown to golden perfection—don't skip this.
- Ensure The Wings are Well-Coated: Toss each wing liberally in the sauce before placing them on the baking sheet. I use every last drop to maximize flavor.
- Spread Wings in a Single Layer: Crowding wings will steam them instead of baking. A single layer ensures even cooking and browning.
- Use the Reserved Marinade: Brush the reserved ¼ cup over the wings before baking for a beautiful glaze and intensified sweet and spicy flavors.
- Cooking Method: Preheat the oven to 350°F (180° C) and bake 35–40 minutes until golden brown. Check at the 35-minute mark to prevent overcooking. I've experimented with higher oven temperatures, but this is the magic number that keeps the chicken tender inside while maximizing the marinade's flavors.
- Turn the Wings: Flip halfway through baking to ensure even browning on both sides.
- When to Broil: Once golden, broil for 2–3 minutes to get a slightly crispy top without drying out the wings.
- Watch the Broil: Keep a close eye when broiling. Just 2–3 minutes is usually enough to get a slightly crispy top without drying out the wings. Every oven is different. My broiler heats up quickly, which can burn the chicken wings if I leave them in for too long.
- Adjust the Spice: Add more or less cayenne pepper to make the wings as mild or as spicy as you like.
- Easy Clean Up: Line your baking sheet with parchment paper—it saves time and effort afterward.
Variations & Substitutions
- Oil: Substitute olive oil with avocado oil for a more neutral flavor.
- Tomato Paste: Use unsweetened ketchup as a simple alternative.
- Mustard: Swap Dijon mustard with yellow mustard or spicy brown mustard for a slightly different flavor profile, or use any leftover flavoring from Stovetop Turkey Burgers.
- Spice Level: Double the cayenne pepper for a spicier kick. For a milder version suitable for kids, replace with paprika powder.
- Additional Seasoning: Feel free to add freshly ground black pepper.
Side Dish Suggestions
- Simple Veggies & Fresh Herbs: Fresh celery, carrots, cucumbers, or red bell peppers make a crisp, refreshing side that goes well with these marinated chicken wings and is a great way to serve at hosted parties. Or try sprinkling them with finely chopped fresh parsley.
- Appetizer Pairings: Mozzarella and Sun-Dried Tomatoes Appetizer, Fennel-Cucumber with Creamy Tuna, Savory Veggie Fritters, or Mediterranean-Style Healthy Egg Salad.
- Lunch/Dinner Sides: Nourishing Mango-Avocado Salad, Sweet Kale-Apple Salad with Creamy Avocado Pesto, or 15-Minute Sweet Mashed Plantain.
More Good Finger Food To Try Next
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📖 Recipe
Marinated Chicken Wings
Mariska RamondinoEquipment
- 1 large rimmed baking sheet or a baking tray
Ingredients
Chicken Wing Marinade
- 3 tablespoons honey
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 tablespoons Dijon mustard or any medium-strong regular mustard
- 2 tablespoons apple cider or white vinegar
- 2 teaspoons cayenne pepper double the ingredients if you prefer a spicier kick at the end
- 1 beaten egg
Chicken
- 3 pounds chicken wings tips removed and drumettes separated (about 30 - 33 chicken wings)
- Salt to taste
Instructions
Make the marinade
- Whisk all ingredients together in a large bowl until well combined.3 tablespoons honey, 3 tablespoons olive oil, 3 tablespoons tomato paste, 3 tablespoons Dijon mustard, 2 tablespoons apple cider or white vinegar, 2 teaspoons cayenne pepper, 1 beaten egg
- Separate and reserve about ¼ cup of the marinade into an airtight container and refrigerate. Set aside the bowl with the rest of the marinade.
Prepare the chicken
- Use a paper towel to remove any moisture from the chicken wings.3 pounds chicken wings
- Season the wings liberally with salt on both sides.Salt to taste
- Add them to the bowl with the reserved marinade. Toss the wings in the sauce and make sure that they are well coated with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes to one hour (2 to 4 hours is better, overnight best). Half-way through the marinating time, give them a good stir and turn the wings.
- When ready to cook, preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Spread out the wings on a large baking sheet lined with parchment paper. Toss each wing liberally through the marinade before placing them on the sheet.
- Brush the reserved ¼ cup marinade evenly over the wings.
- Bake for 35 to 40 minutes or until the wings are golden brown, turning them over halfway through.
- Then turn the oven to broil, broil for another 2 to 3 minutes, or until the wings are slightly crispy on top. Enjoy!
Notes
- When I set the oven to broil, I keep the wings on the same oven rack (in the middle). Stay with the wings, and check after a minute into broiling because some broilers run hotter than others. I don't recommend broiling for more than 3 minutes, as you don't want the delicious sauce to dry up.
- Storage: Store cooked wings in an airtight container in the fridge for up to 3–4 days. Reheat in the oven on low heat or air fryer to maintain crispiness. Alternatively, try a few seconds in the microwave.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Jana says
Easy to make and delicious. I also tried it with a store bought tikka masala sauce and it worked perfectly. I had to switch out the parchment paper on the pan for foil as otherwise it burns when under the broiler.
Mariska Ramondino says
Hi Jana, thank you for the rating and I'm so glad you like it. Using another type of sauce you like is a great way to switch things up;) I've never had the parchment paper burning, but thank you for letting the readers know!
Natalia says
Excellent!!!
Mariska Ramondino says
Thank you, Natalia. I am so glad you like it, and thank you for the rating. It's so appreciated!
Jaz says
Really delicious easy mid week meal. As I was making it for the family, I used paprika instead of chilli. It was a huge hit.
Mariska Ramondino says
Oh my, Jaz, I almost did not see your lovely comment. Thank you so much for sharing your feedback, and I'm glad you and your family loved it. By the way, paprika is a great alternative option!!