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Caramelized baked chicken wings with glossy brown sugar glaze on white serving platter

Caramelized Baked Chicken Wings

Sweet, sticky, and perfectly crispy caramelized baked chicken wings with a brown sugar soy glaze. No deep frying needed!
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Prep Time 1 hour 20 minutes
Cook Time 2 hours
Total Time 3 hours 20 minutes
Servings: 9 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian
Calories: 679
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup soy sauce low-sodium recommended
  • 1 cup light brown sugar packed
  • 3/4 cup water
  • 1/2 cup unsalted butter
  • 1/2 tsp dry mustard
  • 3 pounds chicken wings drumettes and flats separated, patted dry
  • 2-3 cloves garlic minced, optional
  • 1/2 tsp red pepper flakes optional

Equipment

  • Medium saucepan (2 qt)
  • 9x13 inch baking pan
  • Wire rack (optional but recommended)
  • Meat thermometer

Method
 

  1. Combine soy sauce, brown sugar, water, dry mustard, and butter in a medium saucepan over medium heat. Stir occasionally until butter melts and sugar dissolves completely, about 5 minutes. Remove from heat and let cool to room temperature, about 20-30 minutes, until no longer hot to the touch.
  2. Pat chicken wings very dry with paper towels. Arrange wings in a single layer in a 9x13-inch baking pan. Pour cooled marinade over wings, turning to coat evenly. Cover and marinate for at least 1 hour at room temperature, or refrigerate up to 4 hours for deeper flavor.
  3. Preheat oven to 375°F. For crispiest results, place a wire rack in the pan and arrange wings on top.
  4. Bake uncovered for 1.5 to 2 hours, turning wings after 45-60 minutes. Wings are done when they have a deep amber caramelized coating and reach an internal temperature of 165°F. The sauce should be thick and sticky, coating the back of a spoon. If sauce isn't thickening, increase temperature to 400°F for final 15-20 minutes, watching carefully.

Notes

For extra flavor, add minced garlic or red pepper flakes to the marinade. Wings can be kept warm in a slow cooker on low heat for up to 2 hours. The same marinade works beautifully on chicken drumsticks. Can be frozen for up to 2 months.