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Sticky Chicken Wings

You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky 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
    about 3 dozen pieces


  • 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


  • Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes.
  • Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.
Nutrition Facts
1 piece: 65 calories, 4g fat (2g saturated fat), 15mg cholesterol, 271mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 4g protein.

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  • lm43
    Jan 18, 2013

    yummy good

  • jmarie81
    Jan 25, 2010

    No comment left

  • srenodin
    Jul 18, 2009

    sounds good!