Sticky & Sweet Baked Chicken Wings (Irresistibly Good!)

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 packed brown sugar, savory soy sauce, flavorful teriyaki sauce, melted butter, zesty Creole seasoning, and a hint of ground mustard. They’re then baked until wonderfully tender and finally given a quick trip under the broiler to achieve that delightful, slightly caramelized and crisped finish. They are an absolute crowd-pleaser, every single time!

My inspiration for this recipe comes from loving those finger-licking good wings that have a deep, rich, slightly sticky glaze that coats every nook and cranny. 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 that makes wings so popular. The overnight marinade is the secret here, really allowing the wings to soak up all that delicious sweet and savory 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 – it’s nearly impossible to eat 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 of us. They evoke memories of fun gatherings, sports events, casual restaurants, and the simple, unadulterated joy of eating delicious, saucy finger food. Sweet and savory glazed wings, in particular, are universally beloved for their addictive flavor profiles that hit all the right notes.

This recipe taps directly into that comforting appeal. The combination of brown sugar, soy sauce, and teriyaki creates a familiar yet incredibly delicious sweet-savory glaze, while the Creole seasoning and ground mustard add a subtle complexity and a hint of zest. The process of marinating, baking, and then broiling feels like crafting a special treat that’s well worth the (mostly hands-off) time.

They deliver that satisfying, craveable chicken wing experience that feels both indulgent and comfortingly familiar, making them a hit wherever they’re served. 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 that makes them easier to eat and ensures more surface area for that delicious marinade.

The marinating process, ideally overnight, is crucial for allowing the homemade sauce to deeply penetrate the chicken, tenderizing it and infusing it with flavor. 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 quickly cooked 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 that tastes like it came from your favorite wing spot, only better! 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 meat itself should be succulent and fall easily from the bone.

The marinade, which reduces and caramelizes to form 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 tangy kick from the ground mustard. The melted butter adds richness and helps with browning.

The overall experience should be incredibly flavorful, “finger-licking good” chicken wings that are both meltingly 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, economical, and provides the perfect bite-sized pieces for appetizers. The skin is essential for flavor and achieving a nice texture after broiling.
• Packed Brown Sugar: Provides deep molasses sweetness and is crucial for creating the sticky glaze and promoting caramelization.
• Soy Sauce: Adds essential savory, umami flavor and saltiness to the marinade.
• Teriyaki Sauce: Contributes additional sweetness, umami, and often its own blend of ginger, garlic, and mirin notes, depending on the brand used.
• Butter (Melted): Adds richness and a buttery flavor to the marinade/glaze, and also helps with browning during the baking and broiling process.
• Creole Seasoning: A flavorful, often zesty and slightly spicy blend typically including paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and pepper. It adds a wonderful savory depth and a hint of Southern flair.
• Ground Mustard (Dry Mustard Powder): Provides a subtle tangy, piquant note that beautifully balances the sweetness of the brown sugar, soy, and teriyaki sauces.

Essential Equipment

• Large Mixing Bowl: For making the marinade and thoroughly tossing the chicken wings.
• Sharp Knife or Kitchen Shears: Essential for cutting the whole chicken wings into the drumette, wingette, and tip sections.
• Cutting Board:
• 9×13-inch Baking Dish: For baking the wings in a single layer. Needs to be greased to prevent sticking.
• Broiler Pan with Rack: Crucial for the final broiling step. The rack allows hot air to circulate all around the wings and lets any excess fat drip away, which is key for promoting crispiness.
• Tongs: For handling the chicken wings during marinating, arranging, and turning under the broiler.
• Measuring Cups & Spoons:
• Plastic Wrap or Airtight Container: For covering the wings during refrigeration while marinating.

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 and Creole seasoning contains salt. The recipe explicitly says “sprinkle chicken with a dash of salt and pepper” in directions, so it should be listed.) A dash of salt and pepper for chicken.

Step-by-Step Instructions

1. Prepare the Chicken Wings:

• If using whole chicken wings, prepare them first. Locate the two joints on each wing. Using a sharp knife or sturdy kitchen shears, carefully cut through each joint to separate the wing into three sections: the drumette (mini drumstick), the wingette (also known as the flat), and the wing tip.
• Discard the wing tips (or save them in the freezer for making chicken stock at a later time). You should now have a pile of drumettes and wingettes.
• Pat the chicken wing pieces thoroughly dry with paper towels. Sprinkle them lightly with a dash of salt and pepper.

2. Make the Marinade and Marinate Wings Overnight:

• In a large mixing bowl, combine the packed brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. Whisk or stir these ingredients thoroughly until the brown sugar is mostly dissolved and everything is well combined into a smooth marinade.
• Add the prepared chicken wing pieces to the bowl with the marinade. Using tongs or your clean hands, toss the wings well to ensure all pieces are evenly and generously coated with the sweet and savory mixture.
• Cover the bowl tightly with plastic wrap, or transfer the wings and marinade to a large resealable plastic bag, pressing out as much air as possible before sealing.
• Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to deeply penetrate the chicken. If possible, turn the wings or flip the bag occasionally during marinating to ensure even coating.

3. Prepare for Baking:

• When you’re 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. It is crucial to discard the used marinade as it has been in contact with raw chicken.
• Arrange the marinated chicken wing pieces in a single layer in the prepared greased baking dish. Try not to overcrowd them; use two dishes if necessary for even baking.

4. Bake the Wings:

• Place the baking dish in the preheated oven.
• Bake, uncovered, for 45-50 minutes. The wings are done with this stage when they are cooked through, the juices run clear when a thick piece is pierced with a fork, and an internal temperature of at least 165°F (74°C) is reached.

5. Broil for Crispiness:

• Once the wings are baked through, carefully remove the baking dish from the oven.
• Prepare your oven’s 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 all around for better crisping and lets any remaining excess fat drip away.
• Place the broiler pan with the wings under the preheated broiler.
• Broil for 2-3 minutes on each side. Watch them very, very closely and turn the wings as needed with tongs, until the skin is nicely crisped and slightly caramelized. Do not walk away during this step! The sugars in the glaze from the marinade can cause the wings to burn very quickly under the intense heat of the broiler.

6. Serve:

• Once the wings are crisped to your liking, carefully remove the broiler pan from the oven.
• Let the Sticky Chicken Wings rest for a few minutes – they will be incredibly hot!
• Serve immediately while warm and enjoy the delicious sticky, sweet, and savory goodness. Have plenty of napkins on hand!

Troubleshooting

• Wings Burning Under Broiler: This is the most common issue. Broiler was too hot, wings were too close to the heating element, or they were left unattended for even a few seconds too long. Stay by the oven and watch constantly. Turn them as soon as they start to get deeply caramelized.
• Wings Not Crispy Enough: Broiling time was too short, or broiler isn’t very effective. Ensure broiler is fully preheated. You can also try patting the baked wings with a paper towel to remove some surface moisture before broiling.
• Marinade Too Salty or Too Sweet: The balance of soy sauce, teriyaki, and brown sugar creates a very sweet and savory profile. Brands of soy/teriyaki can vary in saltiness. If you find it too intense, you can slightly reduce the soy or brown sugar next time to suit your preference.
• Wings Sticking (to baking dish or broiler rack): Ensure the baking dish was well-greased. Lightly oiling the rack of the broiler pan can also help prevent sticking.
• Undercooked Wings: Initial baking time was insufficient. Always verify doneness with an internal temperature of at least 165°F (74°C) if you’re unsure, especially for bone-in chicken.

Tips and Variations

• Overnight Marination is Best: This really allows the flavors to penetrate deeply and results in the most flavorful wings.
• Pat Wings Dry (Before Rub/Marinade): While not explicitly stated for the marinating step, patting chicken very dry before seasoning can help rubs adhere and skin crisp better initially, though with a wet marinade, it’s less critical than for a dry rub.
• Watch Broiler Like a Hawk: Seriously, this cannot be stressed enough. Sugary marinades transition from caramelized to burnt in the blink of an eye under direct broiler heat.
• Add Garlic and Ginger: For an extra layer of aromatic depth, consider adding 1-2 teaspoons of minced fresh garlic and/or 1 teaspoon of grated fresh ginger to the marinade.
• Spice it Up: If you like more heat, add ¼ to ½ teaspoon of cayenne pepper or red pepper flakes to the marinade.
• Different Seasoning Blends: If you don’t have Creole seasoning, you can use another savory all-purpose seasoning blend, or make a simple one with paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne.
• Air Fryer for Final Crisp: After baking, you could try finishing the wings in an air fryer at a high temperature (e.g., 400°F / 200°C) for about 5-8 minutes, shaking the basket a few times, as an alternative to broiling for achieving crispiness.

Serving and Pairing Suggestions

• Serve Hot & Fresh: Chicken wings are always at their peak when enjoyed warm, right after cooking.
• Perfect Appetizer or Main: These are fantastic as a party appetizer, a game day snack, or even as a casual main course.
• Classic Dipping Sauces: Offer cool ranch dressing or blue cheese dressing on the side for dipping – the creamy tang is a classic pairing with sweet and savory wings.
• Vegetable Sticks: Serve with celery and carrot sticks for a refreshing crunch.
• Side Dishes for a Meal: If serving as a main, pair with simple sides like coleslaw, potato salad, French fries, or corn on the cob.

Nutritional Information

(Note: Estimated, per serving, assuming about 6-8 servings from 3.5-4 lbs of chicken wings. Highly variable based on actual wing size, how much skin and fat is consumed, and the exact amount of marinade absorbed.)

• Calories: 480-650+ per serving
• Fat: 28-45g+
• Saturated Fat: 9-16g+
• Cholesterol: 160-220mg+
• Sodium: 1100-1600mg+ (Soy sauce, teriyaki sauce, and Creole seasoning contribute significantly to sodium)
• Total Carbohydrates: 22-35g+ (Mostly from brown sugar and sauces)
• Dietary Fiber: <1g
• Sugars: 20-30g+ (from brown sugar and sauces)
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: These Sticky Chicken Wings are prepared by first cutting whole chicken wings into three sections (drumette, wingette/flat, and discarding tips) and seasoning them lightly with salt and pepper. The wing pieces are then broiled until golden brown. Separately, a marinade is made by combining packed brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. The broiled wings are marinated in this mixture for at least 8 hours or overnight in the refrigerator. After marinating, the wings are drained (discarding the used marinade), 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 exterior is crisped and caramelized.

Q&A:

• Q: Do I really need to cut the wings into sections?
  • A: Cutting the wings into drumettes and wingettes (flats) makes them much easier to eat as finger food and allows for more even cooking and better marinade coverage. The wing tips don’t have much meat and are often discarded or saved for making chicken stock. It’s a standard preparation for party-style wings.
• Q: Why is the marinating time so long (8 hours or overnight)?
  • A: A long marination period allows the flavors of the sweet and savory marinade to deeply penetrate the chicken meat, resulting in much more flavorful and tender wings. While a shorter marinade would still add some flavor, overnight is ideal for this type of recipe.
• Q: My wings didn’t get very crispy from just the final broiling step. Are there any other tips?
  • A: Ensure the wings are on a rack under the broiler so the hot air can circulate all around them. Make sure your broiler is fully preheated to its highest setting and the wings are positioned correctly (about 4 inches from the heat source is a good starting point). Also, patting the wings very dry with paper towels before the initial broiling step (before they go into the marinade) can help the skin render more fat and set up for better crisping later. Some people find that adding a teaspoon of baking powder to the initial dry seasoning (salt/pepper) can also help with crispier skin, though that’s not part of this specific recipe.
• Q: Can I use a different type of sugar or a different sauce combination for the marinade?
  • A: Brown sugar is key for the specific molasses flavor and sticky texture common in this style of glaze. You could experiment with substituting some of the teriyaki sauce with a different Asian-style sauce (like hoisin, used sparingly) or a different type of BBQ sauce, but keep in mind it will significantly change the intended flavor profile of these sticky wings. Adjust sweetness and saltiness accordingly if you make substitutions.