Introduction: Craving Sweet and Savory Wings?
Want a crowd-pleasing dish that’s perfect for game days, parties, or a fun family dinner? Sticky Chicken Wings are the ultimate recipe! These oven-baked wings are marinated in a rich, sweet, and savory sauce with brown sugar, soy sauce, and teriyaki, then baked to juicy perfection and broiled for a crispy finish. With bold Creole seasoning and a touch of mustard, they’re packed with flavor. Ready to create a finger-licking, irresistible treat? Let’s dive into this tasty recipe!
Overview: Why Sticky Chicken Wings Are Special
Sticky Chicken Wings are a flavorful, tender dish that combines sweet, salty, and spicy notes for an addictive appetizer or main. The marinating and baking process makes them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 8 hours or overnight marinating, 45-50 minutes baking, 4-6 minutes broiling, for a total of about 9-10 hours (mostly inactive).
- Difficulty Level: Easy! Simple mixing, marinating, and baking steps make it great for beginners or busy cooks.
- Why It’s Unique: The overnight marinade infuses the wings with a sticky, sweet-savory glaze, thanks to brown sugar, soy, and teriyaki sauce. Creole seasoning adds a spicy kick, and broiling creates a crispy, caramelized exterior. These wings are versatile—serve as an appetizer, snack, or main dish—and their glossy, sticky texture makes them a hit at any gathering.
This recipe is bold, versatile, and perfect for wing lovers or fans of sweet-spicy flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 (about 24-30 wing pieces) and uses pantry staples for a flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Wings:
- 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
Why These Ingredients Matter
- Chicken Wings: Whole wings provide juicy meat and crispy skin when cut into sections.
- Brown Sugar: Creates a sweet, sticky glaze.
- Soy Sauce: Adds salty, umami depth.
- Teriyaki Sauce: Contributes sweet-savory flavor with a glossy finish.
- Butter: Enhances richness and helps the marinade cling.
- Creole Seasoning: Brings spicy, herbaceous heat.
- Ground Mustard: Adds a tangy, sharp note to balance sweetness.
Substitutions and Variations
- Chicken Wings: Swap with drumettes or flats (same weight), or use chicken thighs (adjust baking to 50-55 minutes).
- Brown Sugar: Use 3/4 cup honey or maple syrup for different sweetness.
- Soy Sauce: Replace with low-sodium soy sauce or tamari (gluten-free).
- Teriyaki Sauce: Use hoisin sauce or make your own with 1/4 cup soy sauce, 2 tablespoons honey, and 1 teaspoon ginger.
- Butter: Swap with olive oil or margarine.
- Creole Seasoning: Use Cajun seasoning or 1/2 teaspoon each paprika, garlic powder, and cayenne.
- Ground Mustard: Substitute with 1 teaspoon Dijon mustard or omit.
- Gluten-Free: Use gluten-free soy sauce, teriyaki sauce, and Creole seasoning.
- Spicy Wings: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the marinade.
- Asian-Inspired: Add 1 teaspoon grated ginger and 1 tablespoon sesame oil to the marinade.
Step-by-Step Instructions
Making Sticky Chicken Wings involves marinating, baking, and broiling for maximum flavor and texture. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Measure 1 cup packed brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, 1/2 cup melted butter, 1 tablespoon Creole seasoning, 1 teaspoon ground mustard.
- Prepare 3-1/2 to 4 pounds whole chicken wings.
Tip: Melt butter in the microwave in 15-second bursts; ensure brown sugar is packed tightly for accurate measurement.
Step 2: Prep the Wings
- Cut Wings: Using a sharp knife or kitchen shears, cut each chicken wing into three sections: drumette, flat, and tip. Discard wing tips or save for stock.
- Pat Dry: Pat wings dry with paper towels for better marinade absorption.
Tip: Cut at the joints for clean sections; drying wings helps the marinade stick.
Step 3: Make the Marinade
- Combine Ingredients: In a large bowl, whisk brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard until smooth.
- Marinate Wings: Add chicken wings to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Tip: Turn wings halfway through marinating for even flavor; use a resealable plastic bag for easier coating.
Step 4: Bake the Wings
- Preheat Oven: Preheat oven to 375°F (190°C).
- Drain Wings: Remove wings from the marinade, letting excess drip off. Discard marinade.
- Arrange Wings: Place wings in a single layer in a greased 13×9-inch baking dish.
- Bake: Bake, uncovered, for 45-50 minutes, until chicken juices run clear and an internal temperature of 165°F (74°C) is reached.
Tip: Grease the dish with cooking spray to prevent sticking; flip wings halfway through baking for even cooking.
Step 5: Broil for Crispiness
- Prep Broiler: Preheat broiler and position oven rack 4 inches from the heat.
- Transfer Wings: Place baked wings on a rack set over a broiler pan or foil-lined baking sheet.
- Broil: Broil wings for 2-3 minutes per side, until crispy and slightly charred.
Tip: Watch closely to avoid burning; use tongs to flip wings carefully.
Step 6: Serve
- Plate Wings: Transfer wings to a serving platter.
- Serve: Serve hot with optional sides like celery sticks, ranch dressing, or extra teriyaki sauce.
Tip: Serve immediately for maximum crispiness; offer napkins for sticky fingers!
Assembly: Building the Perfect Sticky Chicken Wings
Assembling Sticky Chicken Wings is all about creating juicy, sticky wings with a crispy finish. Here’s how to put it together:
- Prep Wings: Cut and dry wings for marinating.
- Marinate: Soak in a sweet-savory glaze overnight.
- Bake: Cook until tender and juicy.
- Broil: Crisp up for a caramelized exterior.
- Serve: Present hot for a finger-licking treat.
Presentation Tips:
- Serve on a large platter with a sprinkle of chopped parsley or sesame seeds for color.
- Arrange with celery and carrot sticks for a classic wing plate.
- Pair with dipping sauces like ranch, blue cheese, or extra teriyaki.
- Use a vibrant or rustic platter to highlight the glossy wings.
Serving Suggestions
Sticky Chicken Wings are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Snack: Serve with nachos, sliders, or fries for a party spread.
- Appetizer: Offer as a starter with dipping sauces at a dinner party.
- Main Dish: Pair with rice and steamed veggies for a hearty meal.
- Potluck Hit: Bring to a gathering with extra napkins for sharing.
- With Extras: Add a sprinkle of green onions or a side of coleslaw.
Storage and Make-Ahead Tips
Sticky Chicken Wings are great for leftovers or prep-ahead convenience. Here’s how to keep them fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 350°F oven for 10-12 minutes or air fryer at 375°F for 5-7 minutes to restore crispiness.
- Make-Ahead Tips:
- Marinate: Prep and marinate wings up to 24 hours ahead; refrigerate.
- Freeze: Freeze marinated (uncooked) wings for up to 2 months. Thaw in the fridge before baking.
- Cooked: Freeze cooked wings for up to 1 month; reheat in the oven for best texture.
Tip: Reheat in the oven or air fryer to maintain crispiness; avoid microwaving to prevent sogginess.
Recipe Variations
Sticky Chicken Wings are versatile and easy to customize. Here are some fun twists to try:
- Spicy Sticky Wings: Add 1 tablespoon sriracha or 1/2 teaspoon red pepper flakes to the marinade.
- Sweet Sticky Wings: Increase brown sugar to 1-1/4 cups or add 2 tablespoons honey.
- Gluten-Free: Use gluten-free soy sauce, teriyaki sauce, and Creole seasoning.
- Low-Sodium: Use low-sodium soy sauce and teriyaki sauce; reduce salt in Creole seasoning.
- Garlic Lovers: Add 2 minced garlic cloves or 1 teaspoon garlic powder to the marinade.
- Citrus Twist: Add 1 tablespoon orange zest or 2 tablespoons orange juice.
- Slow-Cooker Option: After marinating, cook wings in a 5-quart slow cooker on Low for 4-5 hours, then broil for crispiness.
Tip: Keep the brown sugar-soy-teriyaki base for the sticky texture.
Conclusion: Savor Your Sticky Chicken Wings!
You’ve just made Sticky Chicken Wings—a juicy, sweet, and spicy dish that’s perfect for any occasion! This oven-baked recipe is easy, versatile, and so delicious it’ll become a go-to for parties or family meals. Whether you love the sticky glaze or the crispy broiled finish, these wings are sure to impress. Grab a wing, dip it in your favorite sauce, and enjoy the bold flavors. What’s your favorite wing dip? Share your ideas in the comments, and happy cooking!
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Sticky Chicken Wings
Description
Want a crowd-pleasing dish that’s perfect for game days, parties, or a fun family dinner? Sticky Chicken Wings are the ultimate recipe! These oven-baked wings are marinated in a rich, sweet, and savory sauce with brown sugar, soy sauce, and teriyaki, then baked to juicy perfection and broiled for a crispy finish.
Ingredients
This recipe serves 6-8 (about 24-30 wing pieces) and uses pantry staples for a flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Wings:
- 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
Why These Ingredients Matter
- Chicken Wings: Whole wings provide juicy meat and crispy skin when cut into sections.
- Brown Sugar: Creates a sweet, sticky glaze.
- Soy Sauce: Adds salty, umami depth.
- Teriyaki Sauce: Contributes sweet-savory flavor with a glossy finish.
- Butter: Enhances richness and helps the marinade cling.
- Creole Seasoning: Brings spicy, herbaceous heat.
- Ground Mustard: Adds a tangy, sharp note to balance sweetness.
Substitutions and Variations
- Chicken Wings: Swap with drumettes or flats (same weight), or use chicken thighs (adjust baking to 50-55 minutes).
- Brown Sugar: Use 3/4 cup honey or maple syrup for different sweetness.
- Soy Sauce: Replace with low-sodium soy sauce or tamari (gluten-free).
- Teriyaki Sauce: Use hoisin sauce or make your own with 1/4 cup soy sauce, 2 tablespoons honey, and 1 teaspoon ginger.
- Butter: Swap with olive oil or margarine.
- Creole Seasoning: Use Cajun seasoning or 1/2 teaspoon each paprika, garlic powder, and cayenne.
- Ground Mustard: Substitute with 1 teaspoon Dijon mustard or omit.
- Gluten-Free: Use gluten-free soy sauce, teriyaki sauce, and Creole seasoning.
- Spicy Wings: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the marinade.
- Asian-Inspired: Add 1 teaspoon grated ginger and 1 tablespoon sesame oil to the marinade
Instructions
Step 1: Prep Your Ingredients
- Measure 1 cup packed brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, 1/2 cup melted butter, 1 tablespoon Creole seasoning, 1 teaspoon ground mustard.
- Prepare 3-1/2 to 4 pounds whole chicken wings.
Tip: Melt butter in the microwave in 15-second bursts; ensure brown sugar is packed tightly for accurate measurement.
Step 2: Prep the Wings
- Cut Wings: Using a sharp knife or kitchen shears, cut each chicken wing into three sections: drumette, flat, and tip. Discard wing tips or save for stock.
- Pat Dry: Pat wings dry with paper towels for better marinade absorption.
Tip: Cut at the joints for clean sections; drying wings helps the marinade stick.
Step 3: Make the Marinade
- Combine Ingredients: In a large bowl, whisk brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard until smooth.
- Marinate Wings: Add chicken wings to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Tip: Turn wings halfway through marinating for even flavor; use a resealable plastic bag for easier coating.
Step 4: Bake the Wings
- Preheat Oven: Preheat oven to 375°F (190°C).
- Drain Wings: Remove wings from the marinade, letting excess drip off. Discard marinade.
- Arrange Wings: Place wings in a single layer in a greased 13×9-inch baking dish.
- Bake: Bake, uncovered, for 45-50 minutes, until chicken juices run clear and an internal temperature of 165°F (74°C) is reached.
Tip: Grease the dish with cooking spray to prevent sticking; flip wings halfway through baking for even cooking.
Step 5: Broil for Crispiness
- Prep Broiler: Preheat broiler and position oven rack 4 inches from the heat.
- Transfer Wings: Place baked wings on a rack set over a broiler pan or foil-lined baking sheet.
- Broil: Broil wings for 2-3 minutes per side, until crispy and slightly charred.
Tip: Watch closely to avoid burning; use tongs to flip wings carefully.
Step 6: Serve
- Plate Wings: Transfer wings to a serving platter.
- Serve: Serve hot with optional sides like celery sticks, ranch dressing, or extra teriyaki sauce.
Tip: Serve immediately for maximum crispiness; offer napkins for sticky fingers!
FAQs
Q: Are Sticky Chicken Wings healthy?
A: Wings provide protein, but the marinade is high in sugar and sodium. Use low-sodium soy sauce, reduce brown sugar, or pair with veggies for a lighter meal.
Q: Can I use frozen wings?
A: Yes! Thaw completely in the fridge before marinating to ensure even flavor absorption.
Q: Why aren’t my wings crispy?
A: Skipping the broiling step or overcrowding the pan can cause this. Broil 4 inches from heat and space wings out during baking.
Q: Can I grill these wings?
A: Yes! After marinating, grill over medium heat for 20-25 minutes, turning often, until 165°F (74°C).
Q: Can I skip marinating overnight?
A: Yes, marinate for at least 2 hours for decent flavor, but overnight is best for maximum stickiness.
Q: Can I freeze Sticky Chicken Wings?
A: Yes! Freeze marinated (uncooked) or cooked wings for up to 1-2 months. Thaw, bake, or reheat in the oven for best results.