Sticky Chicken Wings

Introduction & Inspiration

There’s something undeniably irresistible about perfectly cooked chicken wings – tender, juicy meat encased in a flavorful, slightly crispy, and wonderfully sticky glaze. This recipe for “Sticky Chicken Wings” immediately caught my attention with its promise of exactly that! It features chicken wings marinated in a rich, sweet, and savory blend of brown sugar, soy sauce, teriyaki, butter, and a kick of Creole seasoning, then baked until tender and finished under the broiler for that perfect crispy, caramelized exterior.

My inspiration for diving into this recipe came from wanting a truly show-stopping wing that was both incredibly flavorful and relatively easy to achieve at home without deep frying. The combination of a long marination period for deep flavor infusion, followed by a bake-then-broil method, sounded like the ideal path to wing perfection.

My goal is to guide you step-by-step through creating these “sticky” masterpieces. We’ll cover preparing the wings, crafting the simple yet potent marinade, and the two-stage cooking process that ensures they are both fall-off-the-bone tender and delightfully crisp. These wings look perfect for game days, parties, or any occasion that calls for some seriously delicious finger food.

Let’s get ready to make some unforgettably sticky and flavorful chicken wings!

Nostalgic Appeal / Comfort Food Connection

Chicken wings are a quintessential American comfort food and party staple. They evoke memories of casual get-togethers, sports bars, game day feasts, and the simple joy of eating delicious, messy food with your hands. Whether spicy, sweet, or savory, wings are almost universally loved.

This recipe, with its sweet and savory Asian-inspired marinade featuring soy sauce, teriyaki, and brown sugar, combined with the familiar kick of Creole seasoning, taps into a flavor profile that is both exciting and comfortingly familiar. It’s reminiscent of popular glazed wing flavors found in many restaurants and takeout spots.

The process of marinating and then baking/broiling chicken is a classic home-cooking technique, promising tender meat and a flavorful exterior. It feels like a satisfying, traditional way to prepare chicken.

Making and sharing these Sticky Chicken Wings feels like creating a crowd-pleasing favorite, perfect for casual entertaining and indulging in some serious comfort food goodness.

Homemade Focus (Flavorful Marinade & Perfect Cook)

These Sticky Chicken Wings are a fantastic example of how a simple homemade marinade and a smart two-stage cooking technique can transform basic chicken wings into something truly special. While the ingredients are straightforward, the process of marinating for an extended period and then baking followed by broiling is key to achieving that perfect balance of tender meat and crispy, glazed skin.

I love recipes that focus on building flavor through marination. Whisking together brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard creates a rich, complex marinade. Letting the chicken wings soak in this mixture for 8 hours or overnight allows those sweet, savory, and spicy notes to penetrate deeply into the meat.

The homemade cooking process is also crucial. Baking the marinated wings first ensures they cook through evenly and become tender without drying out. Then, finishing them under the broiler for a few minutes per side caramelizes the sugars in the residual marinade on the skin, creating that irresistible sticky, crispy glaze. This two-step method is a thoughtful homemade approach to texture and flavor.

From crafting the marinade to carefully monitoring the broiling stage, every step emphasizes homemade care for an exceptional result.

Flavor Goal

The primary flavor goal of these Sticky Chicken Wings is an addictive combination of sweet, savory, umami-rich, and subtly spicy notes, with incredibly tender, juicy chicken meat and a beautifully caramelized, sticky, and slightly crispy skin.

The chicken wings themselves, particularly when using whole wings cut into drumettes and wingettes, provide rich, flavorful dark meat (and some white meat if flats are preferred from whole wings) that becomes exceptionally tender.

The marinade is the star flavor contributor: brown sugar provides deep molasses sweetness; soy sauce and teriyaki sauce offer savory umami and saltiness; melted butter adds richness; Creole seasoning contributes a complex blend of savory spices and a gentle kick (often including paprika, garlic, onion, pepper, oregano, thyme, cayenne); and ground mustard adds a subtle tangy sharpness.

The baking process cooks the chicken through while allowing the flavors to meld. The final broiling stage caramelizes the sugars in any remaining marinade on the skin, creating that signature sticky, slightly charred, and irresistible glaze.

Ingredient Insights

Let’s explore the key components of these flavorful wings:

• Whole chicken wings: The recipe calls for cutting them into 3 sections and discarding wing tips. This yields drumettes and wingettes (flats), which are perfect for even cooking and eating. Using skin-on pieces is essential for achieving a crispy, glazed exterior.
• Packed brown sugar: Provides deep sweetness and helps create the sticky glaze.
• Soy sauce: Adds salty, umami depth. Low sodium can be used if desired.
• Teriyaki sauce: Contributes additional sweetness, soy flavor, and often ginger/garlic notes depending on the brand.
• Butter, melted: Adds richness to the marinade and helps with browning/glazing.
• Creole seasoning: A key flavor element! This is a blend, so brands will vary. It typically includes salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne. Adjust added salt accordingly.
• Ground mustard: Adds a subtle tangy, pungent note that balances the sweetness.

The combination of brown sugar, soy, teriyaki, and Creole seasoning creates a unique sweet, savory, and spiced profile.

Essential Equipment

You’ll need tools for marinating, baking, and broiling:

• A Large mixing bowl or large resealable plastic bag: For combining the marinade ingredients and marinating the chicken wings.
• A Sharp knife or Poultry shears: For cutting the whole chicken wings into sections (drumette, wingette/flat, tip).
• A 9×13-inch baking dish: For the initial baking stage. Greasing it is important.
• A Broiler pan with a wire rack: Essential for the final broiling stage. The rack allows fat to drip away and hot air to circulate for crisping.
• Tongs: Useful for turning wings during marination, arranging them in the baking dish, and turning them under the broiler.
• Measuring cups and spoons.
• An Oven with a reliable Broiler.

A broiler pan with a rack is key for the final crisping step.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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
• (Salt and pepper to taste are often implied for initial wing seasoning, though the recipe focuses on the marinade for flavor. Creole seasoning often contains salt.)

These quantities create a generous amount of marinade for 3.5-4 lbs of wings.

Have wings prepped before making the marinade.

Step-by-Step Instructions (Marinate, Bake, Broil for Sticky Perfection!)

Let’s create these incredibly flavorful sticky chicken wings:

1. Prepare the Chicken Wings:

• If using whole chicken wings, cut 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 chicken stock). Pat the drumettes and wingettes dry with paper towels.

2. Make the Marinade:

• 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 all the ingredients are well combined and the sugar is mostly dissolved.

3. Marinate the Wings:

• Add the prepared chicken wing pieces (drumettes and wingettes) to the bowl with the marinade.
• Toss the wings gently but thoroughly to ensure every piece is completely coated with the marinade.
• Cover the bowl tightly with plastic wrap (or transfer wings and marinade to a large resealable plastic bag, squeezing out excess air).
• Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate deeply into the chicken. Turn the wings occasionally if marinating in a bowl.

4. Prepare for Baking:

• When ready to cook, preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.
• Drain the chicken wings well, discarding the used marinade. This is an important food safety step.

5. Bake the Wings:

• Arrange the drained, marinated chicken wings in a single layer in the prepared baking dish.
• Place the baking dish in the preheated oven. Bake, uncovered, for 45-50 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork near the bone. An instant-read thermometer inserted into the thickest part of a wing (avoiding bone) should read 165°F (74°C).

6. Prepare for Broiling and Crisp the Wings:

• Carefully remove the baking dish from the oven. Turn the oven setting to Broil (High). Position an oven rack so the wings will be about 4 inches from the broiler element.
• Using tongs, transfer the baked wings from the baking dish to a wire rack set inside a broiler pan (or a foil-lined baking sheet with a rack). Arranging them on a rack allows hot air to circulate and fat to drip away for better crisping.
• Place the broiler pan with the wings under the preheated broiler.
• Broil for 2-3 minutes on each side, watching extremely carefully and constantly, until the skin is crispy and nicely browned/caramelized. Do not walk away, as the sugars in any remaining surface marinade can burn very quickly under the broiler! Turn the wings with tongs to crisp both sides.

7. Serve:

• Remove the crispy, sticky chicken wings from the broiler.
• Serve hot and enjoy immediately!

The bake-then-broil method creates tender meat and crispy skin!

Troubleshooting

Achieving perfectly sticky and crispy wings requires care:

• Problem: Wings are too salty or too sweet.
  • Solution: Taste the marinade before adding chicken (use a clean spoon!) and adjust brown sugar or use low-sodium soy/teriyaki if concerned. Creole seasoning also contains salt.
• Problem: Skin isn’t crispy after broiling.
  • Solution: Ensure broiler was fully preheated and wings were positioned correctly (about 4 inches from heat). Patting wings very dry before marinating can help. Broil a minute or two longer per side, watching like a hawk. Ensure they are on a rack so air circulates.
• Problem: Wings burned under the broiler.
  • Solution: Broilers are very intense! Watch constantly. If they start to char too quickly, move the rack further from the element or reduce broil time. The sugars in the marinade make them prone to burning.
• Problem: Chicken is dry or undercooked.
  • Solution: Use an instant-read thermometer to ensure chicken reaches 165°F during the baking stage before broiling. Don’t rely solely on time. Marinating should help keep them moist.

Constant vigilance is needed during the broiling stage!

Tips and Variations

Let’s customize these addictive sticky wings:

• Tip: For easier cleanup, line your 9×13 baking dish with parchment paper or foil for the initial baking stage.
• Variation: Add 1-2 tablespoons of minced fresh garlic and/or 1 tablespoon of grated fresh ginger to the marinade for extra aromatic depth.
• Tip: If you prefer not to cut whole wings, you can often buy pre-cut “party wings” (drumettes and flats already separated).
• Variation: Make them spicier by adding 1/2 – 1 teaspoon of red pepper flakes or a tablespoon of your favorite hot sauce (like Sriracha) to the marinade.
• Tip: Pat the chicken wings very dry with paper towels before adding them to the marinade. This helps the marinade adhere better and can contribute to crispier skin later.
• Variation: Instead of broiling, after baking, you could try finishing the wings on a hot grill for a few minutes per side to achieve char and crispness. Baste with a freshly made (or boiled reserved) glaze in this case.
• Variation: For a different flavor profile, try adding a tablespoon of rice vinegar or lime juice to the marinade for more tang.

A fantastic base recipe for your favorite wing flavors!

Serving and Pairing Suggestions

Sticky Chicken Wings are a crowd-pleasing appetizer or main course.

Serving: Serve hot, piled high on a platter. Have plenty of napkins!

Classic Pairings:

• Dipping Sauces: Ranch dressing or blue cheese dressing are classic accompaniments for wings.
• Vegetable Sticks: Celery sticks and carrot sticks offer a cool, crunchy contrast.
• As a Main: Serve with a side of french fries, sweet potato fries, rice, or a simple coleslaw.
• Party Food: Perfect for game days, Super Bowl parties, barbecues, or any casual get-together.
• Beverage: Cold beer, iced tea, or soda. Drink alcohol with moderation.

Finger-licking good!

Nutritional Information

Chicken wings (especially with skin) and sugary glazes make for an indulgent treat. Nutritional info is approximate (per serving, assuming 6 servings from 3.5-4 lbs wings, and some marinade is discarded):

• Calories: 400-600+
• Fat: 25-40+ grams (significant amount from chicken skin and butter)
• Saturated Fat: 8-15+ grams
• Cholesterol: 100-150+ mg
• Sodium: 800-1200+ mg (Soy sauce, teriyaki sauce, Creole seasoning contribute significantly)
• Total Carbs.: 20-30+ grams (mostly from brown sugar)
• Dietary Fiber: <1 gram
• Sugars: 18-28+ grams (from brown sugar and sauces)
• Protein: 30-40+ grams

High in protein, but also significant in fat, sodium, and sugar. Enjoy as a treat!

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Sticky Chicken Wings are made by cutting whole chicken wings into sections, then marinating them for at least 8 hours (or overnight) in a homemade mixture of brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and ground mustard. The marinated wings are drained, baked in a 375°F oven until cooked through, and then finished under a hot broiler until the skin is crispy and the glaze is caramelized and sticky.

Q&A:

Q: How long should I really marinate the wings? A: The recipe recommends 8 hours or overnight for the best flavor penetration. A minimum of 2-4 hours will still impart good flavor if you’re short on time.

Q: Is it safe to discard the marinade the chicken was in? A: Yes, and it’s crucial for food safety. Marinade that has been in contact with raw chicken should always be discarded unless it is boiled vigorously for several minutes to kill any bacteria before being used as a sauce (which this recipe does not call for, it says discard).

Q: Can I make these wings entirely on the grill? A: Yes, you could adapt this. Marinate as directed. Grill over indirect medium heat until cooked through, then move to direct high heat for the final crisping, basting with a freshly made or boiled portion of the marinade (not the one the raw chicken sat in) only at the very end.

Q: What if I don’t have Creole seasoning? A: You can use a Cajun seasoning blend, or make your own simple mix with salt, pepper, paprika, garlic powder, onion powder, and a pinch of cayenne.

Q: How do I get the skin extra crispy? A: Pat the wings very dry initially. Ensure a hot oven for the initial bake. Use the broiler effectively at the end, ensuring wings are on a rack so air circulates. Don’t overcrowd the pan.