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’s chicken wings with a framed picture of betty white behind them

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.

Chicken wings on a white platter

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.