Sticky Chicken Wings Recipe: Irresistibly Sweet and Savory
These sticky chicken wings bring irresistible sweet and savory flavors to your table. With a glossy teriyaki glaze, they're a healthier baked alternative packed with protein and bold taste.
Equipment
- Large bowl
- 13x9-inch baking dish
- Wire rack
- Broiler pan
Ingredients
- 3-1/2 to 4 pounds whole chicken wings
- 1 cup packed brown sugar
- 3/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1/2 cup butter melted
- 1 tablespoon Creole seasoning
- 1 teaspoon ground mustard
Instructions
- Prep the wings: Cut the chicken wings into 3 sections—drumette, wingette, and tip. Discard the wing tips or save them for homemade broth.
- Create the marinade: In a large bowl, mix together brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard until fully combined.
- Marinate: Add the chicken wings to the bowl, ensuring each piece is coated evenly. Cover and refrigerate for at least 8 hours or overnight to let the flavors penetrate.
- Bake: Preheat the oven to 375°F. Drain the wings, discarding the marinade. Arrange the wings in a greased 13x9-inch baking dish and bake uncovered for 45-50 minutes, or until the juices run clear.
- Broil for crispiness: Transfer the wings to a wire rack on a broiler pan. Broil approximately 4 inches from the heat source for 2-3 minutes on each side to achieve a crisp, caramelized finish.
- Serve: Let the wings cool slightly before serving. Enjoy them hot and sticky with your favorite dipping sauce, if desired.
Notes
Marinate the wings overnight for maximum flavor, and serve them with a crunchy side salad for a balanced meal.