Description
These richly flavored chicken wings are marinated in a buttery soy sauce mixture sweetened with brown sugar and accented with dry mustard. As they bake, the marinade transforms into a glossy, caramelized coating that delivers the perfect balance of sweet and savory flavors.
Flavor Profile
Sweet, savory, buttery, umami-rich, caramelized
Equipment Needed
Ingredients
3 pounds chicken wings, separated
½ cup butter
1 cup soy sauce
1 cup brown sugar
¾ cup water
½ teaspoon dry mustard
Instructions
- Arrange the chicken wings in a large shallow baking dish.
- In a medium saucepan over medium heat, combine the butter, soy sauce, brown sugar, water, and dry mustard.
- Stir until the butter melts and the sugar dissolves completely.
- Remove from heat and allow the marinade to cool slightly.
- Pour the marinade over the wings, turning to coat evenly.
- Cover and refrigerate for at least 2 hours, turning the wings once or twice during marinating.
- Preheat the oven to 375°F (190°C).
- Bake the wings in the marinade for 1¼ to 1½ hours, turning occasionally to ensure even browning and coating.
- Continue baking until the wings are golden brown, caramelized, and reach an internal temperature of 165°F (74°C).
- Remove the wings from the pan and drain briefly on paper towels before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon cayenne pepper to the marinade for mild heat.
Add 1 teaspoon crushed red pepper flakes for a spicy-sweet variation.
A few dashes of hot sauce may be added before baking for extra kick.
Make-Ahead Tips
Marinate the wings overnight for deeper flavor.
Cooked wings can be refrigerated for up to 3 days and reheated in a 350°F (177°C) oven.
Serving Suggestions
Serve with steamed rice, roasted vegetables, or a crisp Asian-inspired slaw.
Excellent for potlucks, game-day gatherings, and family dinners.
BETTY WHITE'S CHICKEN WINGS PACIFICA (Sweet Soy-Caramelized Coastal Classic)
Ingredients
Equipment
Method
- Arrange the chicken wings in a large shallow baking dish.
- In a medium saucepan over medium heat, combine the butter, soy sauce, brown sugar, water, and dry mustard.
- Stir until the butter melts and the sugar dissolves completely.
- Remove from heat and allow the marinade to cool slightly.
- Pour the marinade over the wings, turning to coat evenly.
- Cover and refrigerate for at least 2 hours, turning the wings once or twice during marinating.
- Preheat the oven to 375°F (190°C).
- Bake the wings in the marinade for 1¼ to 1½ hours, turning occasionally to ensure even browning and coating.
- Continue baking until the wings are golden brown, caramelized, and reach an internal temperature of 165°F (74°C).
- Remove the wings from the pan and drain briefly on paper towels before serving.
Nutrition
Notes
Add 1 teaspoon crushed red pepper flakes for a spicy-sweet variation.
A few dashes of hot sauce may be added before baking for extra kick.
Marinate the wings overnight for deeper flavor.
Cooked wings can be refrigerated for up to 3 days and reheated in a 350°F (177°C) oven.
Serve with steamed rice, roasted vegetables, or a crisp Asian-inspired slaw.
Excellent for potlucks, game-day gatherings, and family dinners.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic West Coast-style soy-glazed chicken wing recipes that combine buttery richness, brown sugar sweetness, and savory soy sauce for an irresistible caramelized finish.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 485
Protein: 27 g
Carbohydrates: 23 g
Fat: 31 g
Saturated Fat: 11 g
Cholesterol: 125 mg
Sodium: 1,420 mg
Fiber: 0 g
Sugar: 21 g
Prep Time: 15 minutes
Marinate Time: 2 hours
Cook Time: 1 hour 25 minutes
Total Time: 3 hours 40 minutes
Yield: 6 servings
Difficulty: Easy
