Introduction: Craving Sweet, Savory, and Crispy Wings That Wow?
Ever wanted to serve finger-licking chicken wings that are sticky, flavorful, and perfect for any occasion? Sticky Chicken Wings are the ultimate recipe! These wings are marinated in a sweet and savory blend of brown sugar, soy sauce, and teriyaki, then baked and broiled to crispy perfection. Ideal for game days, parties, or a fun family dinner, they’re easy to make and guaranteed to disappear fast. Ready to create a delicious, crowd-pleasing dish with bold flavors? Let’s dive into this irresistible recipe!
Overview: Why Sticky Chicken Wings are Special
Sticky Chicken Wings are a perfect balance of sweet, salty, and spicy, with a sticky glaze that makes them utterly addictive. The marinade and baking method ensure juicy, tender wings with a crispy finish. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 8 hours or overnight marinating, 45-50 minutes baking, and 4-6 minutes broiling, for a total of about 9-10 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dish.
- Why It’s Unique: The marinade, packed with brown sugar, soy, and teriyaki, creates a sticky, caramelized coating, while Creole seasoning adds a subtle kick. Baking keeps them healthier than frying, and a quick broil ensures that crave-worthy crispiness.
This recipe is hearty, versatile, and perfect for wing lovers or casual gatherings. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 (about 24-28 wing pieces) and uses pantry staples for a bold, sticky glaze. 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 are cut into flats and drumettes for easy eating; they stay juicy during baking.
- Brown Sugar: Creates the sticky, caramelized glaze with sweet depth.
- Soy Sauce: Adds salty, umami flavor to balance the sweetness.
- Teriyaki Sauce: Contributes a sweet-savory tang with a glossy finish.
- Butter: Enhances richness and helps the marinade coat the wings.
- Creole Seasoning: Brings a mild, spicy kick with herbs and paprika.
- Ground Mustard: Adds a subtle, tangy heat to round out the flavors.
Substitutions and Variations
- Chicken Wings: Swap with drumsticks or boneless chicken thighs (adjust baking time to 50-60 minutes for thighs).
- Brown Sugar: Use honey or maple syrup for a different sweetness; reduce to 3/4 cup for less stickiness.
- Soy Sauce: Replace with low-sodium soy sauce or tamari (gluten-free).
- Teriyaki Sauce: Substitute with hoisin sauce or a mix of soy sauce and honey.
- Butter: Use olive oil or a dairy-free butter alternative for lactose-free.
- Creole Seasoning: Swap with Cajun seasoning, Old Bay, or 1/2 teaspoon each paprika, garlic powder, and cayenne.
- Ground Mustard: Use 1 teaspoon Dijon mustard or omit for a milder flavor.
- Gluten-Free: Use gluten-free soy sauce, teriyaki, and Creole seasoning.
- Lower Sodium: Use low-sodium soy and teriyaki sauces and reduce Creole seasoning to 1 teaspoon.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or hot sauce to the marinade.
Step-by-Step Instructions
Making Sticky Chicken Wings is straightforward, with marinating doing most of the flavor work. Follow these steps for perfect wings every time!
Step 1: Prep Your Ingredients
- Pat 3-1/2 to 4 pounds whole chicken wings dry with paper towels.
- 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, and 1 teaspoon ground mustard.
- Preheat the oven to 375°F (190°C) and grease a 13×9-inch baking dish.
Tip: Drying the wings helps the marinade stick and improves browning.
Step 2: Prep the Wings
- Cut Wings: Using a sharp knife or kitchen shears, cut each wing into three sections: drumette, flat, and tip. Discard the wing tips or save for stock.
- Make Marinade: In a large bowl, combine 1 cup brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, 1/2 cup melted butter, 1 tablespoon Creole seasoning, and 1 teaspoon ground mustard. Stir until smooth.
- Marinate: Add wings to the marinade and turn to coat evenly. Cover the bowl and refrigerate for 8 hours or overnight.
Tip: Turn the wings halfway through marinating for even flavor absorption.
Step 3: Bake the Wings
- Drain Marinade: Remove wings from the marinade, letting excess drip off, and discard the marinade.
- Arrange in Dish: Place wings in a single layer in the greased 13×9-inch baking dish.
- Bake: Bake, uncovered, at 375°F for 45-50 minutes, until the chicken juices run clear and the internal temperature reaches 165°F (74°C).
Tip: Flip wings halfway through baking for even cooking.
Step 4: Broil for Crispiness
- Transfer to Broiler: Carefully move wings to a rack on a broiler pan.
- Broil: Broil 4 inches from the heat for 2-3 minutes per side, until golden and crisp.
Tip: Watch closely during broiling to avoid burning the sticky glaze.
Step 5: Serve
- Serve wings hot on a platter, with optional dipping sauces like ranch, blue cheese, or extra teriyaki.
Assembly: Building the Perfect Sticky Chicken Wings
Assembling Sticky Chicken Wings is all about creating juicy, glazed wings with a crispy finish. Here’s how to put it together:
- Prep and Marinate: Cut wings and soak in a sweet-savory marinade for bold flavor.
- Bake: Cook wings in the oven for tender, juicy meat with a sticky glaze.
- Broil: Crisp the wings under the broiler for that perfect texture.
- Serve: Present on a platter for a crowd-pleasing, finger-licking treat.
Presentation Tips:
- Arrange wings on a large platter, showcasing their glossy, sticky coating.
- Garnish with chopped green onions, sesame seeds, or parsley for a pop of color.
- Serve with celery sticks, carrot sticks, or a simple salad to balance the richness.
- Use a vibrant or rustic platter to highlight the wings’ caramelized shine.
Storage and Make-Ahead Tips
Sticky Chicken Wings are great for leftovers or prepping ahead. Here’s how to keep them fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-12 minutes to recrisp, or microwave for 1-2 minutes (oven keeps them crispier).
- Make-Ahead Tips:
- Marinate: Prep and marinate wings up to 24 hours ahead; refrigerate until ready to bake.
- Partially Cook: Bake wings up to 1 day ahead, cool, and refrigerate. Reheat and broil before serving.
- Freezing: Freeze marinated, unbaked wings for up to 2 months. Thaw in the fridge overnight, then bake and broil as directed.
Tip: Store with a bit of extra glaze (from baking dish) to keep wings moist.
Recipe Variations
Sticky Chicken Wings are versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Reduce Creole seasoning to 1 teaspoon and use low-sodium soy sauce.
- Spicy Kick: Add 1 tablespoon sriracha or 1/2 teaspoon cayenne to the marinade.
- Asian-Inspired: Add 1 tablespoon grated ginger and 1 teaspoon sesame oil to the marinade; garnish with sesame seeds.
- Low-Sodium: Use low-sodium soy and teriyaki sauces and reduce Creole seasoning to 1 teaspoon.
- Gluten-Free: Use gluten-free soy sauce, teriyaki, and Creole seasoning.
- Air Fryer: After marinating, air fry at 400°F for 20-25 minutes, flipping halfway, instead of baking and broiling.
- Grilled: Grill marinated wings over medium heat for 15-20 minutes, turning often, until 165°F (74°C).
Tip: Keep the brown sugar and soy for the signature sticky texture.
Conclusion: Savor Your Sticky Chicken Wings!
You’ve just made Sticky Chicken Wings—a sweet, savory, and crispy dish that’s perfect for any occasion! This recipe is easy, flavorful, and so versatile you can tweak it to your taste. Whether you serve them at a party or enjoy them as a fun dinner, they’re sure to be a hit. Grab a wing, dip it in your favorite sauce, and enjoy the sticky goodness. What’s your favorite wing dip? Share your ideas in the comments, and happy cooking!
Print
Sticky Chicken Wings
Description
Ever wanted to serve finger-licking chicken wings that are sticky, flavorful, and perfect for any occasion? Sticky Chicken Wings are the ultimate recipe! These wings are marinated in a sweet and savory blend of brown sugar, soy sauce, and teriyaki, then baked and broiled to crispy perfection.
Ingredients
This recipe serves 6-8 (about 24-28 wing pieces) and uses pantry staples for a bold, sticky glaze. 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 are cut into flats and drumettes for easy eating; they stay juicy during baking.
- Brown Sugar: Creates the sticky, caramelized glaze with sweet depth.
- Soy Sauce: Adds salty, umami flavor to balance the sweetness.
- Teriyaki Sauce: Contributes a sweet-savory tang with a glossy finish.
- Butter: Enhances richness and helps the marinade coat the wings.
- Creole Seasoning: Brings a mild, spicy kick with herbs and paprika.
- Ground Mustard: Adds a subtle, tangy heat to round out the flavors.
Substitutions and Variations
- Chicken Wings: Swap with drumsticks or boneless chicken thighs (adjust baking time to 50-60 minutes for thighs).
- Brown Sugar: Use honey or maple syrup for a different sweetness; reduce to 3/4 cup for less stickiness.
- Soy Sauce: Replace with low-sodium soy sauce or tamari (gluten-free).
- Teriyaki Sauce: Substitute with hoisin sauce or a mix of soy sauce and honey.
- Butter: Use olive oil or a dairy-free butter alternative for lactose-free.
- Creole Seasoning: Swap with Cajun seasoning, Old Bay, or 1/2 teaspoon each paprika, garlic powder, and cayenne.
- Ground Mustard: Use 1 teaspoon Dijon mustard or omit for a milder flavor.
- Gluten-Free: Use gluten-free soy sauce, teriyaki, and Creole seasoning.
- Lower Sodium: Use low-sodium soy and teriyaki sauces and reduce Creole seasoning to 1 teaspoon.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or hot sauce to the marinade.
Instructions
Step 1: Prep Your Ingredients
- Pat 3-1/2 to 4 pounds whole chicken wings dry with paper towels.
- 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, and 1 teaspoon ground mustard.
- Preheat the oven to 375°F (190°C) and grease a 13×9-inch baking dish.
Tip: Drying the wings helps the marinade stick and improves browning.
Step 2: Prep the Wings
- Cut Wings: Using a sharp knife or kitchen shears, cut each wing into three sections: drumette, flat, and tip. Discard the wing tips or save for stock.
- Make Marinade: In a large bowl, combine 1 cup brown sugar, 3/4 cup soy sauce, 1/2 cup teriyaki sauce, 1/2 cup melted butter, 1 tablespoon Creole seasoning, and 1 teaspoon ground mustard. Stir until smooth.
- Marinate: Add wings to the marinade and turn to coat evenly. Cover the bowl and refrigerate for 8 hours or overnight.
Tip: Turn the wings halfway through marinating for even flavor absorption.
Step 3: Bake the Wings
- Drain Marinade: Remove wings from the marinade, letting excess drip off, and discard the marinade.
- Arrange in Dish: Place wings in a single layer in the greased 13×9-inch baking dish.
- Bake: Bake, uncovered, at 375°F for 45-50 minutes, until the chicken juices run clear and the internal temperature reaches 165°F (74°C).
Tip: Flip wings halfway through baking for even cooking.
Step 4: Broil for Crispiness
- Transfer to Broiler: Carefully move wings to a rack on a broiler pan.
- Broil: Broil 4 inches from the heat for 2-3 minutes per side, until golden and crisp.
Tip: Watch closely during broiling to avoid burning the sticky glaze.
Step 5: Serve
- Serve wings hot on a platter, with optional dipping sauces like ranch, blue cheese, or extra teriyaki.
FAQs
Q: Are Sticky Chicken Wings healthy?
A: Wings are high in protein, but the brown sugar, butter, and soy sauce add sugar, fat, and sodium. Use low-sodium soy sauce, reduce sugar to 3/4 cup, or swap butter for olive oil for a lighter option. Pair with veggies for balance.
Q: Can I use frozen wings?
A: Yes! Thaw completely in the fridge before marinating, and pat dry to ensure the marinade sticks.
Q: How spicy are these wings?
A: The Creole seasoning gives a mild to moderate heat. Reduce to 1 teaspoon or use paprika for less spice, or add hot sauce for more.
Q: Can I make these in a slow cooker?
A: Yes! After marinating, place wings in a 6-quart slow cooker and cook on Low for 4-5 hours. Broil afterward for crispiness.
Q: Can I skip the marinating time?
A: Marinating for at least 2-4 hours is recommended for flavor, but you can bake immediately if short on time; the glaze will still coat the wings.
Q: Can I freeze Sticky Chicken Wings?
A: Yes! Freeze marinated, unbaked wings for up to 2 months, or freeze cooked wings for up to 1 month. Thaw in the fridge and bake or reheat in the oven to recrisp.