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
- 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!)
- 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.