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.

Gluten-free with swapsDairy-free

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Platter of sticky, glossy glazed chicken wings with sliced green onion
  • Prep 20 min
  • Cook 1 hr 30 min
  • Total 1 hr 50 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

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

To make it gluten-free

  • For the soy sauce, use tamari or a soy sauce labeled gluten-free.

See all our gluten-free recipes.

Instructions

  1. 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.
  2. Marinate. Place the wings in a large bowl and cover with the marinade made from the dressing, soy sauce and brown sugar.
  3. 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.

Dairy-freeGluten-free with swaps

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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