Betty White’s Chicken Wings Recipe Copycat

Betty White’s chicken wings recipe is a flavorful, melt-in-your-mouth dish that combines the perfect balance of savory soy sauce, sweet brown sugar, and a hint of mustard. Whether you’re hosting a casual get-together or just craving a delicious homemade snack, these wings will definitely be the star of the show. With minimal ingredients and a simple cooking method, they’re as easy to make as they are to devour!

Why Everyone Will Love This Recipe

• Perfectly balanced flavors: The sweet and savory combination of brown sugar and soy sauce creates a mouthwatering glaze that pairs perfectly with crispy chicken wings.
• Simple ingredients: Just a handful of pantry staples, like soy sauce, brown sugar, and butter, are all you need for this tasty treat.
• Ideal for any occasion: From family gatherings to casual parties, these wings are a crowd-pleaser everyone will love.
• Tender and juicy: Baking the wings in the marinade ensures they cook to perfection, remaining juicy on the inside and crispy on the outside.

What Is the Dish?

Betty White’s chicken wings recipe is a simple yet incredibly delicious dish that combines juicy chicken wings with a sticky-sweet marinade. The mix of soy sauce, brown sugar, and butter results in a flavorful glaze that caramelizes perfectly as the wings bake. It’s a no-fuss recipe that’s sure to impress, with just the right amount of sweetness and saltiness to make your taste buds sing.

Pro Tips for the Best Betty White’s Chicken Wings

• Use plump chicken wings: For the juiciest wings, make sure to use the plumpest ones you can find. If they’re too small, they might dry out during cooking.
• Let the wings marinate: For the best flavor, marinate the wings for at least two hours. The longer they sit, the more the marinade will soak into the meat.
• Check for doneness: If you're using smaller wings, check at 75 minutes to ensure they don’t overcook. Larger wings might need up to 90 minutes.
• Turn occasionally: To ensure an even glaze, turn the wings once or twice while baking.
• Draining is key: Drain the wings on paper towels after baking to remove excess grease and keep them crispy.

Frequently Asked Questions

Can I use chicken drumsticks instead of wings?

Yes! You can definitely use drumsticks, but you may need to adjust the cooking time, as they take longer to cook through.

Can I make these wings in advance?

You can prep the wings ahead of time and marinate them in the fridge for up to 24 hours. However, it’s best to bake them just before serving for the crispiest texture.

Can I cook these wings on the grill?

While this recipe is designed for the oven, you can grill the wings for a smoky flavor. Just make sure to keep the heat low and cook them evenly on both sides.

What type of soy sauce is best?

Use regular soy sauce for the perfect balance of flavor. If you prefer a lighter option, you can use low-sodium soy sauce, but the flavor will be a bit less rich.

How do I store leftovers?

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but the oven will help retain the crispiness.

How to Store

To store leftover Betty White’s chicken wings, let them cool completely and place them in an airtight container. Keep them in the fridge for up to 3 days. To reheat, bake in the oven at 350°F for about 10-15 minutes until heated through and crispy.

How to Freeze

These wings can be frozen for up to 1 month. After baking and cooling, place them in a freezer-safe container. When ready to eat, thaw them in the fridge overnight and reheat in the oven for the best results.

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)

How to Make Betty White’s Chicken Wings