Community Pick
Betty White's Chicken Wings
photo by limeandspoontt
- Ready In:
- 3hrs 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 lbs chicken wings (use the plumpest chicken wings you can find)
- 1⁄2 cup margarine or 1/2 cup butter
- 1 cup soy sauce
- 1 cup brown sugar
- 3⁄4 cup water
- 1⁄2 teaspoon dry mustard
- 3⁄4 teaspoon garlic powder (optional)
directions
- Arrange wings in shallow baking pan.
- Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
- Cool; pour over wings and marinate at least 2 hours, turning once or twice.
- Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes)
- Drain on paper towels and serve.
Reviews
-
This must be the "Sue-Ann Nivens" side of Betty White, not the "Rose Nylund"! These are awesome wings! I used a 3 lb package of the frozen "drummettes" and it worked out perfect! Sweet and slightly salty...a nice change of pace from the "hot" buffalo wings everyone else serves...and you don't need a dippping sauce to cool your mouth down!
-
These were so great! We absolutely LOVED them! we love wings, and we usually stick with the hot stuff, but these are definately a keeper. i did cut back to about 1/3 of the soy sauce, because a little of that goes a long way with me (because of the salt) but i didn't change anything else. i can't wait to serve these the next time we have company. they were sticky, tasty, gooey, tender.
see 109 more reviews
Tweaks
-
This was the most fragrant recipe ever! I read the reviews and incorporated the suggestions. I used bourbon instead of water. I added more spices, used low-sodium soy sauce, and added a tablespoon and a half of red pepper flakes. My son was upstairs and asked what the wonderful smell was coming from the kitchen. I'll make this recipe again and again.
-
This is excellent and easy to make. I did not have chicken wings so I decided to use boneless pork instead. I used my vacuum sealer to marinate and then put everything into the fry pan to cook. I just boiled away until everything caramelized. This was great and so easy. Thanks for a wonderful recipe.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!