Sticky Chicken Fingers

No. I haven’t and neither have you!

These look nummy!


  • 3-1/2 to 4 pounds whole chicken wings
  • 1 cup packed brown sugar
  • 3/4 cup soy sauce
  • 1/2 cup teriyaki sauce
  • 1/2 cup butter, melted
  • 1 tablespoon Creole seasoning
  • 1 teaspoon ground mustard


  1. Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place chicken in a greased 13×9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes.
  3. Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.
Creole Seasoning

If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1 piece: 65 calories, (1 piece – haha!!!) 4g fat (2g saturated fat), 15mg cholesterol, 271mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 4g protein.

Thar ya go!