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Sticky Chicken Wings Recipe

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You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and savory chicken wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
TOTAL TIME: Prep: 10 min. + marinating Bake: 50 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 50 min.
MAKES: 12-15 servings


  • 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


  1. Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place chicken in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.
  3. Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat for 2-3 minutes on each side or until crisp. Yield: 12-15 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Sticky Chicken Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p36

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 18, 2013

"yummy good"

Reviewed Jul. 18, 2009

"sounds good!"

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