Sticky Chicken Wings
Chicken wings marinated in Italian dressing, soy sauce and brown sugar and slow-baked at 325°F for 1 1/2 hours, turning often, until sticky and glazed.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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These sticky wings from Sandra Mills's recipe book use a three-ingredient marinade: a bottle of Ken's Italian Dressing, soy sauce and brown sugar. Slow baking at a low temperature turns the marinade into a dark, sweet and savory glaze.
Turn the wings several times as they bake so every side gets coated.
Ingredients
Wings
- 4 pounds of chicken wings
Marinade
- 1 small bottle Ken's Italian Dressing
- 5 tablespoons soy sauce
- 3/4 cup brown sugar
Instructions
- Prepare the wings. Pat the chicken wings dry. Cut the wings into 2 pieces through the joint with a sharp knife. Discard the wing tips.
- Marinate. Place the wings in a large bowl and cover with the marinade made from the dressing, soy sauce and brown sugar.
- Bake. Place the wings on a cookie sheet with edges. Bake for 1 1/2 hours at 325°F, turning several times during cooking, until sticky and glazed and cooked through to 165°F.
Tips
- Sandra's book says to wash the chicken first. Today the USDA advises against rinsing raw poultry, because it splashes bacteria around the sink; patting it dry with paper towels is enough.
- Line the cookie sheet with foil; the sugar in the glaze caramelizes onto the pan.
- For extra flavor, let the wings marinate in the refrigerator for a few hours before baking.
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