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!