Description

Ever wondered how to make chicken wings so irresistible that they disappear in minutes? Picture savoring Sticky Chicken Wings, where juicy wings are marinated in a sweet, savory, and slightly spicy sauce, then baked and broiled to crispy perfection.

Ingredients

Each ingredient in Sticky Chicken Wings contributes to the sticky, flavorful result. Substitutions make it adaptable to your pantry.

Whole Chicken Wings (3.5-4 lbs): Juicy, flavorful base for the dish. Substitution: Drumettes or wingettes (adjust cooking time slightly).
Brown Sugar (1 cup, packed): Adds sweetness and sticky texture. Substitution: Honey or maple syrup (use ¾ cup).
Soy Sauce (¾ cup): Brings savory, umami depth. Substitution: Tamari or coconut aminos for gluten-free.
Teriyaki Sauce (½ cup): Enhances sweet-savory flavor. Substitution: Hoisin sauce or extra soy sauce with 1 tbsp sugar.
Butter (½ cup, melted): Adds richness and helps the marinade cling. Substitution: Olive oil or vegan butter for dairy-free.
Creole Seasoning (1 tbsp): Provides spicy, herby kick. Substitution: Cajun seasoning or 1 tsp each paprika, garlic powder, and cayenne.
Ground Mustard (1 tsp): Adds tangy, sharp flavor. Substitution: 1 tbsp Dijon mustard or ½ tsp mustard seeds.

Why These Ingredients Matter:

Chicken wings provide protein and a perfect canvas for the bold marinade.
Brown sugar and teriyaki sauce create a sticky, caramelized coating.
Soy sauce and Creole seasoning add savory and spicy depth, balancing the sweetness.
Baking and broiling ensure a tender interior with a crispy, sticky exterior.

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Instructions

Prep the Wings (10 minutes):
- Cut 3.5-4 lbs whole chicken wings into three sections (drumette, wingette, and tip); discard wing tips or save for stock. Tip: Use a sharp knife or kitchen shears; cut at the joints for clean sections.
Make the Marinade (5 minutes):
- In a large bowl, combine 1 cup packed brown sugar, ¾ cup soy sauce, ½ cup teriyaki sauce, ½ cup melted butter, 1 tbsp Creole seasoning, and 1 tsp ground mustard.
- Add chicken wings to the bowl and turn to coat evenly.
- Cover and refrigerate for 8 hours or overnight. Tip: Stir the marinade well to dissolve sugar; use a resealable bag for easier coating and cleanup.
Drain and Prep for Baking (3 minutes):
- Preheat oven to 375°F (190°C).
- Drain wings, discarding the marinade.
- Place wings in a greased 13×9-inch baking dish in a single layer. Tip: Line the dish with foil and grease for easier cleanup; pat wings dry to promote crispiness.
Bake the Wings (45-50 minutes):
- Bake, uncovered, at 375°F for 45-50 minutes, until chicken juices run clear (internal temperature should reach 165°F). Tip: Turn wings halfway through for even cooking; check at 45 minutes to avoid overcooking.
Broil for Crispiness (4-6 minutes):
- Transfer wings to a rack on a broiler pan.
- Broil 4 inches from the heat for 2-3 minutes per side, until crisp and slightly charred. Tip: Watch closely to prevent burning; use tongs for easy flipping.
Serve (2 minutes):
- Serve wings hot, arranging on a platter (about 4-5 wing pieces per serving for 6-8 servings). Tip: Let wings rest for 2-3 minutes to lock in juices before serving.