Sticky Chicken Wings

Sticky Chicken Wings

from tasteofhome.com
Appetizers
60 min
65 kcal / serving

Get the party started with these finger-licking good sticky chicken wings.

Ingredients

  • 3to 4 pounds whole chicken wings
  • 1 cuppacked brown sugar
  • ¾ cupsoy sauce
  • ½ cupteriyaki sauce
  • ½ cupbutter, melted
  • 1 tablespooncreole seasoning
  • 1 teaspoonground mustard

Directions

  1. 1

    Cut the chicken wings into three sections. Discard the wing tips. Editor’s Tip: You may be able to find precut chicken wings, which are already separated into the tip, wingette and drumette sections. If not, you may be able to ask your butcher to do this step for you.

  2. 2

    In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and ground mustard. Add the chicken sections and toss to coat. Cover the bowl and refrigerate for eight hours or overnight.

  3. 3

    Drain the wings and discard any extra marinade. Arrange the chicken on a greased 13x9-inch baking dish and bake, uncovered, at 375°F until the chicken juices run clear, 45 to 50 minutes.

  4. 4

    Transfer the wings to a rack on a broiler pan. Broil 4 inches from the heat until crisp, two to three minutes on each side. Editor’s Tip: Don't walk away during this step! Keep a close eye on the chicken wings as they broil to ensure they don't burn.