Betty White's Pacifica Chicken Wings: A 1960s Classic That’s Due for a Revival

If we needed another reason to love Betty White, her mouthwatering chicken wing recipe is it. Simple, sweet, and savory, these wings are so tender they practically fall off the bone. Get ready for a flavor explosion that will likely bring as much joy as Rose and Dorothy singing "Miami"! And don’t just take our word for it—this recipe has been passed down through generations since the '60s and is still found in family recipe boxes everywhere.

Originally known as Betty White's Chicken Pacific, this dish debuted with whole chicken breasts, as noted by stargazing.com. But over the years, it’s evolved into a wings-focused favorite. Perfect for entertaining—whether it's a football game or casual get-together—these wings could easily become as beloved as Betty White herself among your guests.

With just two simple steps, you’ll have perfectly tender, flavorful wings ready in no time—no complicated techniques, just pure deliciousness. Start by making a rich, buttery glaze on the stove with dry mustard, garlic powder, soy sauce, and brown sugar, then pour it over a tray of chicken wings. Flip them every 30 minutes as they marinate to ensure an even coating of flavor. For an added kick, a teaspoon of honey and some red pepper flakes are optional but definitely recommended for that sweet-spicy balance.

These wings require just a few minutes of prep but benefit from a few hours of marinating. So, start a Golden Girls binge and let the wings do their thing while you relax. It’s the perfect dish to honor the life of the legendary actress and comedian—unless, of course, you’d rather go for a vodka and hotdog dinner instead.

How to Prepare Betty White’s Pacifica Chicken Wings

Recipe courtesy of Food.com

• 3 lbs chicken wings, separated into drumsticks and flats
• ½ cup unsalted butter
• 1 cup soy sauce
• 1 cup brown sugar
• ¾ cup water or chicken broth
• ½ teaspoon dry mustard
• ¾ teaspoon garlic powder
• 1-2 teaspoons honey (optional)
• 1 teaspoon red pepper flakes (optional)

1. Place the wings in a single layer on a baking dish lined with aluminum foil.
2. In a saucepan, combine butter, soy sauce, brown sugar, water or broth, dry mustard, garlic powder, and any optional ingredients. Heat until the mixture is smooth, then set aside to cool.
3. Once the sauce has cooled, pour it over the wings. Cover the dish with foil and refrigerate for at least 2 hours, or up to 24 hours. Be sure to turn the wings four times as they marinate.
4. Preheat your oven to 375°F. Remove the foil and bake the wings for 1¼ to 1½ hours, flipping halfway through. Once done, remove the wings from the pan and serve immediately.