Sticky Chicken Wings
Sweet and savory sticky chicken wings with a soy-brown sugar glaze, perfect for casual gatherings or game day snacks, offering bold flavors and crispy texture.
Ingredients
Instructions
- Cut tips off chicken wings and cut in 2 pieces.
- Mix soy sauce, brown sugar, water, and dry mustard to make the marinade.
- Pour the marinade over the chicken wings.
- Marinate in the refrigerator for 24 hours.
- Spread out the marinated wings on a cookie sheet in one layer.
- Bake at 425°F (220°C) for 25 to 30 minutes.
- Do not add any of the sauce when baking.
Tips & Substitutions
For extra flavor, consider adding minced garlic or ginger to the marinade. If you prefer a spicier kick, you can mix in some red pepper flakes. If you don't have dry mustard on hand, yellow mustard can be used as a substitute. Keep an eye on the wings while baking to prevent burning; every oven varies. For a crispy finish, broil them for a couple of minutes at the end.
Serving Suggestions
Serve these sticky chicken wings with a side of celery and carrot sticks, along with a tangy dipping sauce like ranch or blue cheese. They also pair beautifully with a refreshing coleslaw or a quick side dish stuffing for a complete meal. These wings make a great appetizer for game day or any gathering where finger foods are desired.
Storage & Reheating
Leftover sticky chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For a crispier texture, consider broiling them for the last few minutes of reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sticky Chicken Wings contains roughly 141 calories, with 3g protein, 33g carbohydrates, and 0g fat. It is a good source of vitamin A (18% of the Daily Value). Note that it is relatively high in sodium, at 2147mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings. Just be sure to thaw them completely in the refrigerator before marinating. This ensures the marinade penetrates the meat effectively, resulting in flavorful wings. Allow extra time for marination if the wings are still cold after thawing.
How do I know when the chicken wings are cooked through?
To ensure the chicken wings are fully cooked, use a meat thermometer; they should reach an internal temperature of 165°F (74°C). Additionally, the wings should be golden brown and the skin crispy. If they are not yet ready, bake them for an additional 5-10 minutes, checking regularly.
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken wings up to 48 hours in advance. Just keep them in the refrigerator in the marinade until you're ready to bake. This not only saves time but also allows the flavors to deepen, making for even tastier wings when cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).