This Sticky Baked Chicken Wings recipe is sponsored by Mazda. All opinions are all my own.
So easy to make, this sticky Baked Chicken Wings recipe with an apple butter marinade is amazing!
Recently the kids and I took time out to enjoy our surroundings in North Georgia. We made sure that all things fall made were enjoyed, including local farmers’ markets, pumpkins, apples, oven-baked chicken wings, and of course the crisp chilly air. Thanks to Mazda, we sported around those windy roads in style with their 2019 CX-9 Signature edition. I love this car and its beautiful snowflake pearly white color!
Apple butter has been on my mind a lot recently, including my Instant Pot apple butter recipe is so dead easy to make up a batch from start to finish and all within an hour. It’s perfect for topping off toasts, biscuits, pancakes, and ideal as a marinade for these sticky baked chicken wings!
Whether you’re tailgating and enjoying game day, having a fabulous movie night in, or entertaining an oh so hungry crowd, these sticky chicken wing snacks are the perfect finger food appetizer recipe to serve up.
Other tasty snack and appetizer recipes to try:
- Beer Glazed Chicken Wings, perfect as a game day recipe!
- Blue Cheese Fondue with Kettle Chips! Hello yes, please!
- Loaded Potato Skins, made in the air fryer and are seriously amazing!
- Potato Salads, such as this Moroccan inspired potato salad, it’s gorgeous!
- Don’t forget the slaw? Coleslaw is so good and a great side to serve for game day.
- I served these apple butter baked chicken wings with a spicy-sweet cranberry jalapeno jam, such a stunning combination!
- Want more recipe ideas? Try these easy chicken wings from Country Living Magazine!
How to make this sticky apple butter baked chicken wings recipe
- 1 cup of orange juice
- 1 tablespoon Dijon mustard (or yellow mustard)
- 2 tablespoon olive oil
- 1⁄2 cup apple butter - if you do not have apple butter, refer to note below
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons Italian flat-leaf parsley, chopped
- 2 – 3 pounds chicken wings, thighs and/or drumsticks, skin on and bone-in
- 1 red or yellow onion, diced (optional)
- 1 tablespoon dried thyme, rosemary, or oregano (optional)
- Preheat oven to 400°F. Line baking pan with foil or parchment paper.
- Place chicken in a large bowl or ziplock bag. In a separate small bowl, mix together the orange
juice, mustard, olive oil, apple butter, salt, pepper, and parsley. Add the marinade to the
chicken, toss to coat and allow to marinate covered or sealed for 30 minutes and up to
overnight in the refrigerator.
- Transfer the chicken to the prepared backing pan, discarding the marinade, and scatter the top with the diced onion, if using,
and sprinkle with the dried thyme, if using.
- Bake in preheated oven for about 30 – 40 minutes, or until nicely browned and crispy. Serve and enjoy.
If you do not have apple butter, you can substitute it with 1⁄2 cup of apple sauce with 1⁄2 teaspoon
ground cinnamon and a pinch of ground cloves.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Maille Mustard, Dijon Originale, 7.5 Ounce
IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
USA Pan 1604CR Quarter Sheet Baking Pan and Bakeable Nonstick Cooling Rack, Metal
Breville BOV900BSS Convection and Air Fry Smart Oven Air, Brushed Stainless Steel
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
The Backyard Food Company, Apple Butter, 8.5 oz Jar
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 815Total Fat: 60gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 186mgSodium: 1313mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 39g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.