Jan
01
Betty White’s Sticky Chicken Wings
Betty White‘s sticky chicken wing recipe produces the best sticky wings I’ve ever tasted! It requires minimal effort & they are so good. Have some cheesecake for dessert and maybe turn on some Golden Girls. 
Betty White was an absolute icon.
In remembrance of her, I want to share her wing recipe with y’all.
I have been making these wings for many years now after seeing them shared on the internet many a moon ago. They require minimal effort & are absolutely fabulous.
While her original recipe calls for 1 cup of soy sauce & water – I have found over the years of making them that I actually prefer to use 2/3 of a cup of low sodium soy sauce & I switch out the water for low sodium chicken broth. I also try to marinate them overnight.
Betty White’s Chicken Wings
Ingredients
- 3 Pounds chicken wings use the plumpest wings you can find
- 1/2 Cup butter or margarine
- 2/3 Cup low sodium soy sauce (the original recipe calls for 1 cup, I prefer 2/3)
- 3/4 Cup water or chicken broth
- 1 Cup brown sugar
- 1 Tsp mustard powder (Feel free to double the spices, I do!)
- 1 Tsp garlic powder (feel free to double the spices, I do!)
- 3 Tbsp honey (try hot honey if you like spice!)
Instructions
- Preheat your oven to 375 degrees. Arrange wings in a shallow baking pan.
- Heat butter, soy sauce, sugar, broth or water, mustard powder, garlic powder, & honey in a saucepan on low until the butter is melted & the sugar is dissolved. Remove from the heat & set aside to cool.
- Once the sauce has cooled, pour it over the chicken wings. Cover with foil & refrigerate for 2 hours or up to overnight, being sure to turn at least twice.
- Bake in the same pan for one & a half hours. Cook longer if they are really big chicken wings, if needed.
Can you use chicken breasts (bone in) instead of chicken wings to make Sticky Chicken Breasts?
Yes, you can – but you will need to adjust the cooking time.
Do you remove marinade before cooking?
No, you do not.