These are fast becoming my favorite wing. I really love how sweet and sticky they are. And they’re perfect when we’re craving wings but don’t have any Marie’s Blue Cheese Dressing in the house…which is the ONLY dressing I use when eating Buffalo Wings.
The first couple of times I made these I followed the recipe but all the flavor was in the skin and not the meat. It also made a ton of liquid that needed to be drained off so I’ve since made a few changes by marinating the wings overnight and only using a portion of the marinade to cook them in.
Adapted from Betty White’s Chicken Wings
-
3 pounds chicken wings
- 1/2 cup butter
- 1 cup soy sauce
- 1 cup brown sugar
- 3/4 cup water
- 1/2 teaspoon dry mustard
- 3/4 teaspoon garlic powder
Heat all ingredients, except chicken, in a sauce pan, stirring constantly, until brown sugar melts.
Remove pan from heat and let mixture cool.
Place chicken wings in a zipper bag and pour in mixture. Squish around to coat wings evenly. Place baggie in a bowl and set in fridge to marinate overnight.
Heat oven to 375°.
Lift wings out of baggie and place in baking dish, skin side up. Pour only enough marinade to cover bottom half of wings. Discard remaining marinade.
Bake 1 hour, 30 minutes or until tops of wings start to carmelize.
The perfect wing to hone your finger licking skills.
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