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