Honey Mustard Chicken Wings

Classic honey mustard chicken wings made with equal parts mustard, mayonnaise, and honey, brightened with fresh lemon juice at service time. A French-inspired sauce standardized for restobares and Peruvian street food businesses.

10m Prep

15m Cook

25m Total

1 Servings

wings honey-mustard fried sauce restobar street-food french-inspired business-recipe alitas mostaza miel victor-heredia master-cook

Ingredients

garnish

fresh dill (for garnish; substitute fennel if unavailable) optional
2 slices lemon slices (for garnish) optional

main

chicken wings (pre-fried) (deep-fried until golden)

sauce

30 g Dijon mustard
30 g mayonnaise
30 g honey (good quality honey)
15 g fresh lemon juice (squeezed fresh, added only at service time)

side

carrot sticks (crudités) (cut into raw sticks) optional

Steps

1

Cut lemon into quarters and squeeze out 15 g of fresh juice. Do not squeeze too hard to avoid bitterness from seeds. Set aside for use at service time.

Tip: The lemon juice is the key differentiator of this recipe — always add it fresh at service, never in advance.

~2 min
2

Tare the scale and weigh 30 g of mustard into a mixing bowl.

Tip: French Dijon mustard (such as Grey Poupon) is ideal, but any good-quality mustard works.

~1 min
3

Add 30 g of mayonnaise to the mustard. The mayonnaise acts as the binding agent (hilo conductor) that unifies the sauce.

~1 min
4

Add 30 g of good quality honey. The proportion is equal parts: mustard, mayonnaise, and honey (30 g each, total 90 g per portion).

Tip: Use real honey, not honey-flavored syrup, for best results.

~1 min
5

Mix the mustard, mayonnaise, and honey together until well combined. This sauce base can be stored refrigerated for up to one week.

Tip: For business: prepare in bulk, divide into 10 portions. Add the 15 g of lemon juice only at service time per portion.

~2 min
6

Deep fry the chicken wings until golden brown and fully cooked. Remove from oil and drain.

~10 min
7

Add the reserved 15 g of fresh lemon juice to the sauce portion and mix. Add the hot fried wings to the sauce and toss until fully coated.

Tip: You can also serve the wings on the plate and pour the sauce over them, or serve the sauce on the side.

~2 min
8

Plate the wings and garnish with a pinch of fresh dill (or fennel if unavailable) and two lemon slices. Serve with raw carrot sticks as crudités.

~1 min

Nutrition (per serving)

380

Calories

28g

Protein

22g

Carbs

18g

Fat

Fiber

Cultural Context

Honey mustard sauce has French origins, where it is classically paired with smoked salmon and crudités (raw vegetable sticks). Victor Heredia adapts this European preparation for Peruvian restobares and street food businesses, pairing the sauce with deep-fried chicken wings. While Peruvian wings are typically served with french fries, he encourages using carrot or turnip crudités as a fresher, differentiated accompaniment.