Oven-Baked Chicken Wings with Honey-Sweet Date Syrup and Dijon Mustard

Oven-baked chicken wings are a nostalgic childhood favorite that never gets old. This recipe takes them to the next level with a delicious combination of date syrup and Dijon mustard. Serve them alongside a fresh salad, fluffy rice, or roasted potatoes for a satisfying meal.

The mustard gives the sauce a distinctive flavor, while the sweetness of the date syrup balances its sharpness. If you prefer a milder taste, start with just one tablespoon of mustard.

Ingredients

• 1 kg (2.2 lbs) chicken wings, cleaned

• 3 tablespoons date syrup (silan)

• 2 tablespoons Dijon mustard

• 2 tablespoons olive oil

• 3 garlic cloves, crushed

• 1 tablespoon lemon juice

• 1 teaspoon sweet paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions

1. Preheat the oven to 200°C (400°F), using conventional top-and-bottom heat. Line a shallow baking tray with parchment paper.

2. Pat the chicken wings thoroughly dry with paper towels. In a large bowl, combine the date syrup, Dijon mustard, olive oil, crushed garlic, lemon juice, paprika, salt, and black pepper.

3. Add the wings and toss until evenly coated with the sauce. You can bake them immediately or, if preparing ahead, cover and refrigerate until ready to cook.

4. Arrange the wings in a single layer on the prepared baking tray, leaving a little space between each piece. Bake for approximately 25 minutes.

5. Using tongs, turn the wings over and continue baking for another 30 minutes, or until golden brown and thoroughly cooked. Cooking times may vary depending on the size of the wings and your oven. If using a meat thermometer, the thickest part of the chicken should reach at least 74°C (165°F), without the thermometer touching the bone.

6. Remove from the oven and allow the wings to rest for a few minutes before serving. If desired, spoon some of the sauce remaining in the baking tray over the wings.

Tips for Perfect Chicken Wings

Prevent burning: Date syrup gives the wings a beautiful caramelized color and a delicious sweetness, but it can burn easily. Keep an eye on the wings toward the end of baking. If they become too dark on the outside before they are fully cooked, loosely cover the tray with aluminum foil and continue baking. Remove the foil toward the end if additional browning is needed.

Add some heat: If you enjoy spicy food, add a pinch of crushed chili flakes to the sauce for an extra kick.