June’s caramelized baked chicken wings are marinated and cooked in a flavorful sauce made of brown sugar, soy sauce and butter. They are tender, succulent and easy to make.
If you want a great wing recipe that delivers on taste without being hot and spicy. They are perfect for a meal or as a game day snack.
Not too long ago, I asked on my Facebook page what everyone’s favorite wings are. Of course there were votes for the classic wings and some for garlic parmesan wings as well.
My coworker, June, shared a recipe and I instantly knew I had to give it a try.
She said her mom originally got this recipe from the Enquirer. The recipe was Betty White’s, so that makes them even better.
June and her sister have been making this recipe ever since, over 40 years! She says the sauce is also great on drumsticks if you don’t have wings.
June suggests you serve these with baked potatoes, just toss them in the oven while the wings are cooking to cook them through. She also said corn casserole and coleslaw are great side dish options with these yummy wings.
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Possible Additions
We love the recipe as written. It is tasty with that lovely sweet and savory balance.
However, you can easily add a little more spice if you want. A little garlic would be absolutely delicious.
You can also use some red pepper flakes for a little heat. Or add ginger to really dial up the Asian flavor flare.
If you don’t want wings, pick up a pack of drumsticks or chicken thighs instead. Just add a few minutes to the bake time and make sure they hit 165F.
How do you keep the wings warm?
As with most things, these wings are best fresh from the oven. However, you can hold them in a slow cooker if you want to keep them warm for a while.
Baked Caramelized Wings
Ingredients
- 1 cup soy sauce
- 1 cup light brown sugar packed
- ¾ cup water
- ½ cup butter
- ½ tsp dry mustard
- 3 pounds chicken wings
- optional: garlic and/or red pepper flakes
Instructions
- In a saucepan, warm 1 cup soy sauce, 1 cup light brown sugar, ¾ cup water, ½ tsp dry mustard and ½ cup butter over medium heat until the butter is melted and the sugar is dissolved. Allow to cool to room temperature.
- Arrange 3 pounds chicken wings in a 9×13-inch pan. Pour marinade over the top. Marinate for at least one hour. if you plan to marinate the chicken for longer than an hour, put the pan in the refrigerator until ready to bake.
- Bake in a preheated 375°F for an hour and a half to two hours. or until sauce is thickened and chicken is cooked through.
Video
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Do you leave them in the sauce and bake them in the sauce? Or do you drain their sauce and bake them? In the picture it looks like they’re swimming and sauce while they’re marinated. Did these get sticky? Sorry for all the questions. I’m trying to replicate Vietnamese caramelized wings, but without fish sauce.
You bake them in the sauce. They do get sticky, but you could always bake them in the sauce for most of the time and then drain it and bake them a little bit more if your want to caramelize it a little extra. I actually think this would be a good place to start and you could tweak to get your desired results.
What a great idea to Carmelize these babies! Oh the flavor.
They are so tender and juicy!
Wow. I bet this is good.
It really is!