Imagine sinking your teeth into a chicken wing so perfectly caramelized, so gloriously glazed with brown sugar and roasted red peppers, that every bite feels like a flavor explosion. These Baked Brown Sugar Chicken Wings aren't just another appetizer - they're a culinary experience that will transform your ordinary dinner into an extraordinary feast. Whether you're hosting a game day party or craving a mouthwatering meal, this recipe promises to be your new go-to crowd-pleaser that combines sweet, savory, and absolutely addictive flavors.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup roasted red peppers, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with aluminum foil and lightly grease with cooking spray to prevent sticking.
- Pat chicken wings dry with paper towels to remove excess moisture. This helps achieve crispy skin during baking.
- In a large mixing bowl, combine brown sugar, soy sauce, chopped roasted red peppers, garlic powder, and onion powder. Whisk ingredients together until well blended.
- Season chicken wings with salt and pepper, then add them to the marinade. Toss wings thoroughly to ensure even coating.
- Arrange marinated wings in a single layer on the prepared baking sheet, ensuring they are not overlapping for even cooking.
- Place baking sheet in preheated oven and bake for 35-40 minutes, turning wings halfway through cooking to ensure even browning.
- Check internal temperature of wings reaches 165°F (74°C) using a meat thermometer for food safety.
- Remove from oven and let wings rest for 5 minutes to allow juices to redistribute and coating to slightly caramelize.
- Garnish with additional chopped roasted red peppers if desired, and serve hot.
Tips
- Always pat your chicken wings completely dry before marinating. Moisture prevents crispy skin and proper caramelization.
- Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F (74°C) without overcooking.
- For extra crispy wings, consider placing them on a wire rack over your baking sheet to allow air circulation.
- Don't overcrowd the baking sheet - give wings enough space to ensure even cooking and beautiful browning.
- Let wings rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For an extra flavor boost, consider adding a pinch of red pepper flakes to the marinade for a subtle kick.
- If you prefer a glossier finish, brush additional marinade onto wings during the last 5 minutes of baking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
