Sticky & Sweet Baked Chicken Wings

Introduction & Inspiration

Get ready for some seriously addictive chicken wings that are the perfect blend of sticky, sweet, savory, and just a touch crisp! These Sticky Chicken Wings are marinated overnight in a luscious concoction of brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. They’re then baked until tender and finally given a quick broil to achieve that delightful, slightly caramelized finish. They are an absolute crowd-pleaser!

My inspiration for this recipe comes from loving those finger-licking good wings that have a deep, rich, slightly sticky glaze. I wanted a version that was easy to make at home, primarily in the oven, but still delivered that fantastic depth of flavor and satisfying texture. The overnight marinade is key here, really allowing the wings to soak up all that goodness.

These wings are perfect for game days, parties, casual get-togethers, or anytime you’re craving a truly flavorful and satisfying chicken wing experience. Be prepared to want more than just a few! It is a perfect recipe for wing lovers.

Nostalgic Appeal / Comfort Factor

Chicken wings are peak comfort food and a nostalgic party staple for so many. They evoke memories of fun gatherings, sports events, casual restaurants, and the simple joy of eating with your hands. Sweet and savory glazed wings, in particular, are universally beloved for their addictive flavor profiles.

This recipe taps directly into that comforting appeal. The combination of brown sugar, soy, and teriyaki creates a familiar yet incredibly delicious sweet-savory glaze, while the Creole seasoning and mustard add a subtle complexity. The process of marinating, baking, and then broiling feels like crafting a special treat.

They deliver that satisfying, craveable chicken wing experience that feels both indulgent and comfortingly familiar. A perfect comfort food appetizer.

Homemade Focus

This recipe is all about achieving incredible flavor through simple, homemade preparation. The star homemade component is the rich marinade, which you’ll whisk together from scratch using common pantry staples and spices. Taking the time to cut the whole chicken wings into sections (drumettes and wingettes/flats) is another key homemade step.

The marinating process, ideally overnight, is crucial for allowing the homemade sauce to deeply penetrate the chicken. The careful two-stage cooking process – baking for tenderness and then broiling for that final crisp and caramelization – is also a hallmark of thoughtful homemade preparation, yielding results far superior to just tossing wings in a bottled sauce.

It’s about taking simple chicken wings and transforming them through a homemade marinade and specific cooking techniques into something truly special and flavorful. The homemade marinade is incredible.

Flavor Goal

The primary flavor goal is tender, juicy chicken wings thoroughly coated in a sticky, sweet, savory, and slightly complex glaze, with some nicely caramelized and slightly crisped edges from the broiling step.

The marinade, which reduces to a glaze, should deliver a powerful punch of sweetness from the brown sugar, rich umami from the soy and teriyaki sauces, savory depth from the Creole seasoning, and a subtle tang from the ground mustard. The melted butter adds richness.

The overall experience should be incredibly flavorful, “finger-licking good” chicken wings that are both tender and have a delightfully sticky, caramelized exterior. A perfect balance between flavour and texture.

Ingredient Insights

• Whole Chicken Wings (3.5 – 4 pounds): Using whole wings and cutting them into three sections (drumette, wingette/flat, and discarding the tip) is traditional and economical. The skin is essential for flavor and crisping.
• Brown Sugar (Packed): Provides deep molasses sweetness and helps create the sticky glaze and caramelization.
• Soy Sauce: Adds essential savory, umami flavor and saltiness.
• Teriyaki Sauce: Contributes additional sweetness, umami, and often ginger/garlic notes, depending on the brand.
• Butter (Melted): Adds richness to the marinade/glaze and helps with browning. Salted or unsalted can be used (adjust overall saltiness if using salted).
• Creole Seasoning: A flavorful blend typically including paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper. Adds savory depth and a touch of spice.
• Ground Mustard (Dry Mustard Powder): Provides a subtle tangy, piquant note that balances the sweetness.

Essential Equipment

• Large Mixing Bowl: For making the marinade and tossing the wings.
• Sharp Knife or Kitchen Shears: For cutting the whole chicken wings into sections.
• Cutting Board:
• 9×13-inch Baking Dish: For baking the wings. Needs to be greased.
• Broiler Pan with Rack: Crucial for the final broiling step. The rack allows heat to circulate and fat to drip away, promoting crispiness.
• Tongs: For handling and turning wings.
• Measuring Cups & Spoons:
• Plastic Wrap or Airtight Container: For refrigerating marinating wings.

Ingredients

(Based on 1x column)

• ▢ 3 ½ to 4 pounds whole chicken wings
• ▢ 1 cup packed brown sugar
• ▢ ¾ cup soy sauce
• ▢ ½ cup teriyaki sauce
• ▢ ½ cup (1 stick) butter, melted
• ▢ 1 tablespoon Creole seasoning
• ▢ 1 teaspoon ground mustard
• ▢ (Optional: Salt and pepper to taste for initial seasoning of wings, though marinade is very flavorful)

Step-by-Step Instructions

1. Prepare the Chicken Wings:

• If using whole chicken wings, prepare them by cutting each wing at the joints into three sections: the drumette, the wingette (flat), and the wing tip. Discard the wing tips (or save them for making stock). Pat the wing pieces dry with paper towels.

2. Make the Marinade and Marinate Wings:

• In a large mixing bowl, combine the packed brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. Whisk or stir thoroughly until the brown sugar is mostly dissolved and all ingredients are well combined.
• Add the prepared chicken wing pieces to the bowl with the marinade. Toss well with tongs or your hands to ensure all the wing pieces are evenly and generously coated.
• Cover the bowl tightly with plastic wrap (or transfer wings and marinade to a large resealable plastic bag, pressing out excess air).
• Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to deeply penetrate the chicken. Turn the wings occasionally in the marinade if possible.

3. Prepare for Baking:

• When ready to cook, preheat your oven to 375°F (190°C).
• Grease a 9×13-inch baking dish.
• Remove the chicken wings from the marinade, allowing any excess marinade to drip off back into the bowl. Discard the used marinade.
• Arrange the marinated chicken wing pieces in a single layer in the prepared greased baking dish.

4. Bake the Wings:

• Place the baking dish in the preheated oven.
• Bake, uncovered, for 45-50 minutes, or until the chicken wings are cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

5. Broil for Crispiness:

• Once the wings are baked through, carefully remove the baking dish from the oven.
• Prepare your broiler: Adjust an oven rack so it is about 4 inches from the broiler heat source. Turn the oven setting to BROIL (high heat).
• Using tongs, transfer the baked wings from the baking dish to a rack placed on a broiler pan. Arranging them on a rack allows the hot air to circulate for better crisping and lets any excess fat drip away.
• Place the broiler pan with the wings under the preheated broiler.
• Broil for 2-3 minutes on each side, watching very closely and turning the wings as needed, until the skin is nicely crisped and slightly caramelized. Do not walk away during this step, as the sugars in the glaze can burn very quickly under the broiler!

6. Serve:

• Once crisped, carefully remove the wings from under the broiler.
• Let the Sticky Chicken Wings rest for a few minutes.
• Serve hot and enjoy the delicious sticky goodness!

Troubleshooting

• Wings Burning Under Broiler: Broiler too hot, wings too close to element, or broiled for too long. Watch constantly! 2-3 minutes per side is usually sufficient.
• Wings Not Crispy: Didn’t broil long enough, or oven broiler not effective. Ensure broiler is fully preheated. Baking on a rack in the initial baking step could also help with air circulation for crispier results if your oven bakes very moistly.
• Marinade Too Salty/Sweet: Soy sauce and teriyaki sauce brands vary in saltiness; brown sugar adds significant sweetness. Adjust amounts slightly next time based on your ingredients and preference.
• Wings Sticking to Baking Dish/Broiler Pan: Ensure baking dish was greased. Using a rack on the broiler pan is key to prevent sticking and allow fat to drip. Lightly oiling the rack can also help.
• Undercooked Wings: Didn’t bake long enough initially. Always verify doneness with an internal temperature of 165°F (74°C) if unsure.

Tips and Variations

• Overnight Marinade is Best: For the deepest flavor penetration, marinate the wings for the full 8 hours or overnight.
• Pat Wings Dry: Before adding to marinade can sometimes help marinade adhere, though less critical here than for a dry rub.
• Watch Broiler Like a Hawk: Sugary marinades can go from perfectly caramelized to burnt in seconds under a hot broiler. Stay vigilant!
• Add Garlic/Ginger: For extra aromatic depth, add 1-2 teaspoons of minced fresh garlic and/or 1 teaspoon of grated fresh ginger to the marinade.
• Spice it Up: Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to the marinade for some heat.
• Different Seasoning: If you don’t have Creole seasoning, use another savory all-purpose blend, or create your own with paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne.
• Air Fryer Finish: After baking, you could try finishing the wings in an air fryer at a high temperature (e.g., 400°F) for 5-8 minutes, shaking a few times, for crispiness instead of broiling.

Serving and Pairing Suggestions

• Serve Hot: Chicken wings are always best enjoyed hot and fresh.
• Appetizer or Main: Perfect as a party appetizer, game day snack, or even a casual main course.
• Dipping Sauces: Serve with ranch dressing, blue cheese dressing, or extra warmed marinade (boil it first for safety if it wasn’t part of the reserved portion from the Huli Huli recipe context – this recipe discards marinade).
• Classic Sides: Celery and carrot sticks, coleslaw, potato salad, or French fries.
• Finger Food Feast: Include as part of a larger spread of appetizers.

Nutritional Information

(Note: Estimated, per serving, assuming ~6 servings from 3.5-4 lbs wings. Highly variable based on wing size, skin/fat consumed, marinade absorption.)

• Calories: 450-600+ per serving
• Fat: 25-40g+
• Saturated Fat: 8-15g+
• Cholesterol: 150-200mg+
• Sodium: 1000-1500mg+ (Soy sauce and teriyaki are high in sodium)
• Total Carbohydrates: 20-30g+ (Mostly from brown sugar, sauces)
• Dietary Fiber: <1g
• Sugars: 18-28g+
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: These Sticky Chicken Wings are made by cutting whole chicken wings into sections and marinating them for at least 8 hours (or overnight) in a homemade sauce of brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. After marinating, the wings are drained (marinade discarded), placed in a greased 9×13-inch baking dish, and baked uncovered at 375°F for 45-50 minutes until cooked through. Finally, the baked wings are transferred to a rack on a broiler pan and broiled close to the heat for 2-3 minutes per side until the skin is crisped and caramelized.

Q&A:

• Q: Do I have to cut the wings into sections?
  • A: Cutting them into drumettes and wingettes (flats) makes them easier to eat and allows for more even cooking and marinade coverage. Wing tips don’t have much meat and can be discarded or saved for stock.
• Q: Why marinate for so long (8 hours/overnight)?
  • A: A long marination time allows the flavors of the sweet and savory sauce to deeply penetrate the chicken meat, resulting in much more flavorful wings.
• Q: My wings didn’t get very crispy from just broiling. Any tips?
  • A: Ensure the wings are on a rack under the broiler so hot air can circulate. Make sure your broiler is fully preheated and the wings are positioned correctly (about 4 inches from heat source). Patting the wings very dry with paper towels before they go into the marinade can also help the skin render and crisp better during the final broil. Some people also lightly dust wings with baking powder (mixed with salt) before baking for extra crispiness, though that’s not part of this recipe.
• Q: Can I use a different type of sugar or sauce?
  • A: Brown sugar is key for the molasses flavor and sticky texture. You could experiment with different BBQ or Asian-style sauces in place of or addition to the teriyaki, but it will change the flavor profile. Ensure any sauce has enough sugar to help with caramelization if that’s desired.