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Caramelized Chicken Wings

Caramelized Chicken Wings
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Crispy and juicy caramelized chicken wings coated in a shiny, sweet, and savory glaze that perfectly balances crispy texture with bold flavors. This easy-to-follow recipe uses simple ingredients like brown sugar, soy sauce, and garlic powder to create wings with a beautiful golden caramel coating, perfect for snacks, parties, or family dinners.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs fresh or thawed chicken wings with skin on
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons cooking oil (vegetable or canola oil)
  • 1 tablespoon lemon juice or vinegar

Instructions

  1. Prepare the Wings: Pat your chicken wings dry with paper towels to remove excess moisture—this is essential for crispiness. Then, toss the wings lightly with a pinch of salt and black pepper to season evenly before cooking.
  2. Cook Until Crispy: Heat your oil in a large skillet over medium-high heat and add the wings in a single layer. Cook without overcrowding to ensure each wing gets that crispy skin, turning occasionally, for about 15-20 minutes or until golden brown.
  3. Make the Caramel Glaze: In a small bowl, mix brown sugar, soy sauce, garlic powder, and a splash of lemon juice or vinegar. Stir until the sugar dissolves into a syrupy consistency that will coat the wings magically.
  4. Caramelize the Wings: Once the wings are crispy, lower the heat to medium and pour the glaze over them. Toss constantly to coat each wing with the sticky sauce as it thickens and turns glossy. Watch carefully to prevent burning—it takes just a few minutes to reach perfect caramelization.
  5. Serve Immediately: Plate your caramelized chicken wings hot from the pan to enjoy the satisfying crisp and shiny glaze at their best. Garnish if you like, then dig in!

Notes

  • Dry the Wings Thoroughly: Moisture is the enemy of crispiness, so make sure wings are completely dry before cooking.
  • Use Medium-High Heat: This helps render fat and crisp skin without burning the sugar glaze.
  • Don’t Rush the Caramelization: Stir gently and patiently to create that perfect glossy coating.
  • Batch Cook if Needed: Overcrowding in the pan lowers temperature and leads to soggy wings instead of crispy ones.
  • Finish with Fresh Acidity: A squeeze of lemon juice or a drizzle of vinegar at the end brightens flavors beautifully.

Nutrition

Keywords: caramelized chicken wings, crispy wings, sweet and savory wings, party appetizers, easy chicken wings, gluten free wings

Find it online: https://sophiemelody.com/caramelized-chicken-wings/