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

Scale

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.

Cook Mode Prevent your screen from going dark

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.