Betty White's Chicken Wings
photo by limeandspoontt
- Ready In:
- 3hrs 30mins
- 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.
Questions & Replies
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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.
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.