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!