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

Scale

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

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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!