Sheet Pan Maple Dijon Chicken Wings

• 2 pounds chicken wings
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• Optional garnish: Fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chicken wings with olive oil to coat.
3. 3 In a separate small bowl, whisk together Dijon mustard, maple syrup, garlic powder, smoked paprika, salt, and pepper.
4. 4 Drizzle the mustard mixture over the wings and toss to coat evenly.
5. 5 Arrange wings on a parchment-lined sheet pan.
6. 6 Bake for 40 minutes, flipping halfway through.
7. 7 During the last 5 minutes, drizzle apple cider vinegar over the wings for a tangy kick.
8. 8 Remove from oven and garnish with fresh parsley if desired.

Nutrition

Tips

• For extra crispy wings, pat them dry with paper towels before tossing in oil.
• You can adjust the sweetness by adding more or less maple syrup to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Serve with celery sticks and your favorite blue cheese or ranch dip.
• Perfect alongside a fresh garden salad or coleslaw.

FAQ