I Tried Betty White’s Old-School “Sticky Wings”
There’s something about vintage recipes that always excites me. Maybe it’s looking at the trends from back in the day, or being surprised by the ingredients used. Whatever it is, I know I’m in for a culinary adventure whenever I get the chance to try one. So when I had the opportunity to test Betty White’s decades-old step-by-step guide for making sticky chicken wings, I couldn’t wait to give it a try.
I’ll be honest: Even though I’m a big fan of the Golden Girls actress, I had some doubts about her chicken wing recipe. For one, it calls for a full cup of soy sauce, which made me worry it might end up too salty. Also, there aren’t any fresh aromatics like garlic or ginger, so I was concerned the wings might lack depth of flavor. But White’s method has been all the rage since the 1960s, so I decided to try it out anyway — here’s how it went.
Get the recipe: Betty White’s Chicken Wings
How to Make Betty White’s Chicken Wings
Start by making the marinade: Whisk together butter, soy sauce, brown sugar, water, dry mustard, and garlic powder in a pot. Heat the mixture until all the ingredients melt together, then let it cool. You’ll know it’s ready when the mixture bubbles on the edges and thickens.
Next, arrange wings in a shallow baking pan and pour the cooled sauce over them. Let the chicken marinate for at least two hours, turning them at least once so they can absorb as much flavor as possible.
Finally, preheat the oven to 375°F and bake the wings for about 90 minutes, or until they’re tender and browned.
My Honest Review of Betty White’s Chicken Wings
I adore vintage recipes because they tend to be simpler. Back then, home cooks didn’t have to worry about encountering cooking guides with long lists of ingredients or tons of complicated steps. In less than 10 minutes, I had the marinade prepared and the wings marinating in the fridge.
White soaks the chicken in the marinade for two hours, which allows it to absorb a lot of flavor. This method also tenderizes the meat. The soy sauce, which is rich in salt, helps break down the muscle proteins in the wings, retaining moisture and giving them that fall-off-the-bone consistency after baking.
I quickly devoured an entire plate of these wings. Even without fresh aromatics, they’re packed with caramelly, tangy, and savory flavors from the brown sugar, fragrant garlic powder, dry mustard, and soy sauce (which wasn’t as overpowering as I feared). Despite being a vintage recipe, it delivers timeless, delicious, and comforting flavors — and I’m looking forward to baking these delights again.
Tips for Making Betty White’s Chicken Wings
Make a spicy marinade. If you like your wings with extra heat, add some chili crisp, hot sauce, or minced jalapeños to the marinade. That way, you can savor flavorful bites of sticky, sweet, and spicy chicken.
Add aromatics. Mix fresh ginger, garlic, or shallots into the marinade for added brightness. Sprinkle in a few pinches of lime zest for a tangy kick.
Swap the protein. If you’re looking for a plant-based replacement, this recipe will work well with tofu, oyster mushrooms, or cauliflower. Just keep in mind that the cooking times may vary depending on which base you choose.
Get the recipe: Betty White’s Chicken Wings
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