Crown Brand Original Chicken Wings

These baked chicken wings get their sticky, lacquered finish from a marinade built on corn syrup, soy sauce, chicken broth, and a generous amount of garlic. The corn syrup caramelizes in the oven’s heat, creating that glossy, clinging glaze you usually only get from deep frying.

Marinating overnight in a plastic cooking bag is a must. The bag keeps the wings fully submerged in the marinade without needing a huge batch of liquid. Four hours works in a pinch, but overnight gives the soy and garlic time to really penetrate the meat.

The two-stage baking method is what makes these work. Half the marinade goes on at the start, then you flip the wings and spoon on the rest halfway through. Basting during baking builds up layers of that caramelized glaze coat by coat.

Kitchen Tips

• Line the pan with foil: The corn syrup marinade will burn onto bare metal and make cleanup miserable.
• Separate the wings at the joint before marinating. Drumettes and flats cook more evenly and are easier to eat.
• Baste often: Each basting pass adds another thin layer of glaze. Three or four passes during baking builds serious depth.
• Watch the edges: The sugar in corn syrup burns fast. If the wing tips start getting too dark, tent loosely with foil.

Variations

• Spicy version: Add sriracha or sambal oelek to the marinade for heat.
• Honey garlic swap: Replace the corn syrup with honey for a deeper, more complex sweetness.