This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.

Mumze
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Lay chicken in a single layer in a baking dish.

  • In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.

  • Bake in preheated oven until sauce is hot and bubbly.

  • Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.

Nutrition Facts

689 calories; 36.3 g total fat; 175 mg cholesterol; 1983 mg sodium. 43.8 g carbohydrates; 43.7 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2004
I also tweeked the recipe and the result was 12!! Here's my recipe: 4# wings 1/2 c light corn syrup 1 c soy 1/2 c white sugar 1 cup brown sugar 1/4 c honey 1/2 c white wine 1 T cayenne pepper 2 t fresh grated ginger 2 t dry mustard. Combine all ingredients and pour over chicken in baking pan. Cook at 400 for 45 min stirring often. If very thin mix 2T corn starch w/2T water and add to chicken. Reduce heat to 300 and cook for 1 to 1 1/2 hours (until thick and sticky) Serve over rice and with wet wipes. (ill be submitting my recipe now) Read More
(16)

Most helpful critical review

Rating: 2 stars
09/05/2006
I followed this recipe completely though it never got sticky and the amount of liquid was twice as much as the chicken. I enjoy soya sauce but I feel this was just too much soya. Read More
(1)
23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/23/2004
I also tweeked the recipe and the result was 12!! Here's my recipe: 4# wings 1/2 c light corn syrup 1 c soy 1/2 c white sugar 1 cup brown sugar 1/4 c honey 1/2 c white wine 1 T cayenne pepper 2 t fresh grated ginger 2 t dry mustard. Combine all ingredients and pour over chicken in baking pan. Cook at 400 for 45 min stirring often. If very thin mix 2T corn starch w/2T water and add to chicken. Reduce heat to 300 and cook for 1 to 1 1/2 hours (until thick and sticky) Serve over rice and with wet wipes. (ill be submitting my recipe now) Read More
(16)
Rating: 5 stars
06/23/2003
My Mom used to make a variation of this recipe when I was younger so I was thrilled when I found it! I made it without the white wine and used brown sugar instead of white. We had it for dinner and my husband ate 5 pieces of chicken! Read More
(12)
Rating: 5 stars
06/23/2003
I am on a new eating plan called Michael Thurmon's 6 Week Body Make Over. It includes a LOT of chicken. With a little alteration this recipe was wonderful. I omitted the corn syrup used lite soy sauce brown sugar substitute instead of the white sugar 1 tsp. minced garlic instead of the garlic powder and used chicken tenderloins. I placed all this in a ziplock bag and marinated overnight. The next morning I cooked it in my generic George Foreman grill. It was F-A-B-U-L-O-U-S. Read More
(11)
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Rating: 4 stars
12/15/2003
Ok I tuned it up a bit I added 1 teaspoon of minced fresh garlic 1/2 teaspoon minced fresh ginger 1/2 brown and 1/2 white sugar extra cornsyrup and some cornstarch (the juice from the chicken made the sauce not sticky anymore) also I was out of white wine so I used triple sec. everyone who ate them said they were delish I will make again for my husband he ate them all up. Read More
(5)
Rating: 3 stars
02/09/2004
Good but not great. My chicken never got "sticky" and there was twice as much liquid in the end. Will keep looking. Thanks anyway. Read More
(3)
Rating: 5 stars
01/23/2006
The whole family liked this chicken. I made it with chicken thighs and boneless breast pieces as this is what I had on hand. I marinated overnight before transferring to pan and baking. The chicken was so tasty and flavorful. I thickened the leftover pan juices with cornstarch and used to put over rice served with the meal. MY husband really loved it. Will make again using the drummies sometimes! Read More
(2)
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Rating: 5 stars
09/01/2004
My family just loved it. Read More
(2)
Rating: 5 stars
09/02/2003
I made these last night. Thay were easy to prepare and really good! The kids loved them said they tasted like the chicken thay love so much at the Chinese restaurant. I will be making this recipe on a regular basis. Thank You Mumze! Read More
(2)
Rating: 4 stars
12/31/2006
These were good. I added some grated fresh ginger to give it a little kick. I had the same problem that others did with the sauce not getting sticky so the second time making these I only put half the sauce on the chicken and the other half I reduced on the stove. I then added the reduced sauce the last 1/2 of the cooking time....sticky results. Thanks for a new recipe. Read More
(2)