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Nutrition Facts
Serving Size 1 pounds wings 954g Recipe makes 2 pounds wings)
Calories 1968
Calories from Fat 1072		(54%)
Amount Per Serving		%DV
	Total Fat 119.1g	183%
	Saturated Fat 49.5g	247%
	Monounsaturated Fat 41.1g
	Polyunsaturated Fat 17.3g
	Trans Fat 0.9g
Cholesterol 471mg		157%
Sodium 9494mg		395%
Potassium 1526mg		43%
Total Carbohydrate 126.5g		42%
	Dietary Fiber 1.5g	5%
	Sugars 117.6g
Protein 100.0g		200%
how is this calculated?

Best Sticky Chicken Wings

Recipe #188992 | ½ day | 8 hours prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 3, 2006

For this recipe I strongly suggest to use fresh not frozen thawed wings as frozen will hold in too much water --- you may use 2 tablespoons minced fresh garlic in place of garlic powder but the fresh garlic tends to burn while cooking, the choice is up to you or you may use both the powder and fresh garlic, the butter will firm up only slightly when chilled but will melt and blend in with the other ingredients when baked --- plan ahead the wings need to marinate a minimum for 8-24 hours, overnight is better — these wings are delicious!

2 pounds wings (change servings and units)

Ingredients

3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted (can use margarine)
1 cup packed light brown sugar
1 tablespoon creole seasoning
1 teaspoon mustard powder
1-1 1/2 teaspoon garlic powder (can use less)
1/2 teaspoon fresh ground black pepper
2 lbs large chicken wings (tips removed)

Directions

1
In a large bowl mix together first 8 ingredients until well combined.
2
Add in wings; toss to coat (make certain to cover the wings completely with the sauce).
3
Refrigerate for 8-24 hours (24 hours is better).
4
Set oven to 350°F.
5
Set oven rack to lowest position.
6
Place the wings on a large greased jelly-roll pan.
7
Bake for about 25-30 minutes or until cooked through.
8
OPTIONAL: for a crispy skin broil under broiler heat for about 4 minutes (can turn if desired).

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Featured Reviews for This Recipe

From: CabinKat

On Aug 30, 2009

These wings were good, not great or sticky for me. The chicken was tender but I didn't feel there was enough flavor, wasn't sure if they were supposed to be sweet or Thai flavored. I even used Kittencal's Creole Mix The Best Creole/Cajun Seasoning Mix. I think a honey-mustard sauce right at the end or for dipping may have helped the flavor a bit.

0 people found this review helpful

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From: Chef #563999

On May 26, 2009

Wonderful!!! Thanks for sharing.

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From: SweetsLady

On Mar 4, 2008

These were amazingly good and easy! I even made clean up easy by putting foil in the pan. I didn't need to broil them as they were browned enough. I realized I didn't have Creole seasoning so I used Old Bay. Thanks, KittenCal for the wonderful recipe!

2 people found this review helpful

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From: Chef #883837

On Aug 24, 2008

Made these today and baked them over indirect heat on my grill for some added flavor. Worked really well using the grill. I used high heat and cooked for 40 minutes. They came out perfectly carmelized, as I kept brushing with the sauce while I was cooking. We had the wings with mashed potatoes and salad, and we were happy campers here!

1 person found this review helpful

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