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Sticky Chicken Wings

1 review
Total Time
Prep: 10 min. + marinating Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Laura Mahaffey, Annapolis, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 08, 2024

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

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Creole Seasoning

If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Test Kitchen Approved

Sticky Chicken Wings

1 review
Prep Time 10 min
Cook Time 50 min
Yield about 3 dozen

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
Text Ingredients

Directions

  1. Cut chicken wings into 3 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.
  2. Drain wings, discarding marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes.
  3. 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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