Onion Soup Baked Chicken Wings

by Ramona Werst on September 10, 2015

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Tangy Baked Wings…



1 package Dry Onion Soup Mix
1/2 cup Honey
2 tablespoons Spicy-Brown Mustard
12 Chicken Wings, cut and tips discarded
3 tablespoons Kosher Salt


Place wings in a ziplock bag.  Add salt and fill with water to cover the chicken wings.  Seal ziplock bag and refrigerate for 3 hours or overnight.

Preheat oven to 400F degrees.

Stir soup mix, honey and mustard in a large bowl.

Remove chicken wings from the water and pat dry with paper towels.

Toss chicken wings in bowl coating with soup mixture.

Place chicken wings in a baking dish and pour the excess soup mix over the chicken.

Bake for 45 minutes, turning the chicken wings over half way through the baking time.

Remove the chicken wings and place on a serving platter.

In a skillet, pour the soup mix from the baking dish and over medium high heat, reduce by 1/2 or until it’s a thick glaze.

Pour over the chicken wings and serve!


{ 2 comments… read them below or add one }

Shirley Brooks DriverNo Gravatar September 10, 2016 at 2:14 am

This recipe sounds wonderful,. I went to school with David at Big Lake. I was not part of the popular crowd, the way David would remember me would be; I helped him pass math class taught by Coach Paige. I just joined the Big Lake Brats.


davidNo Gravatar September 10, 2016 at 10:28 am

‘Course I remember you Shirley! You were good buds with the Von Gotten girl and both y’all tried to help me as best you could. Think you lived out of town……. I never did become real proficient at math….but you did the best you could with what you had to work with. Good to hear from you!


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