This 5-Ingredient Oven 1950s Supper Club Chicken is the kind of cozy, old-fashioned dinner that feels right at home on a busy weeknight or a relaxed Sunday supper. Supper club-style cooking is all about simple pantry staples, rich flavor, and hearty portions, and this version keeps things easy by baking raw whole chicken wings in a classic sauce right in a glass casserole dish. It is a practical family meal with a nostalgic feel, and the oven does most of the work for you.
Serve these saucy baked chicken wings with buttery mashed potatoes, egg noodles, rice, or a scoop of fluffy white bread to soak up the extra sauce. For vegetables, green beans, peas, roasted carrots, or a crisp iceberg salad all fit the old-school supper club feel nicely. If you want to round it out for company, add a relish tray, dinner rolls, and a simple fruit dessert.
5-Ingredient Oven 1950s Supper Club Chicken
Servings: 4 to 6
Ingredients
3 pounds raw whole chicken wings
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1 tablespoon yellow mustard
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish if desired for easier cleanup.
2. Arrange the raw whole chicken wings in the casserole dish in a mostly even layer.
3. In a medium bowl, stir together the ketchup, Worcestershire sauce, brown sugar, and yellow mustard until smooth and well combined.
4. Pour the sauce evenly over the chicken wings, turning the wings a little so they are well coated.
5. Bake uncovered for 45 minutes, then carefully turn the wings and spoon some sauce over the top.
6. Return the dish to the oven and bake 30 to 40 minutes more, or until the wings are deeply browned, very tender, and cooked through to 165°F in the thickest part.
7. Let the chicken rest for 5 minutes before serving, then spoon the sauce over the wings and serve hot.
Variations & Tips
For crispier edges: If you like a little more caramelization, bake the wings on the upper-middle rack for the last 10 minutes and spoon sauce over them once more before serving. Just keep an eye on the sugars in the sauce so they do not get too dark.
For picky eaters: This recipe stays mild and slightly sweet, which works well for families. If your kids prefer less sauce, serve a few wings with the sauce lightly spooned over the top instead of fully coated from the pan.
Easy pantry swap: If you are out of yellow mustard, a small spoonful of Dijon can work in a pinch, though the flavor will be a little sharper. If you want a touch more sweetness, add an extra tablespoon of brown sugar.
Make it a full supper: The sauce is wonderful over mashed potatoes, rice, or buttered noodles, so do not waste it. I like to spoon some from the casserole dish into a serving bowl for the table.
Best doneness tip: Whole wings can vary in size, so the most reliable way to check them is with an instant-read thermometer. Make sure the thickest part reaches 165°F, and if you want them extra tender, a few additional minutes in the oven will do the trick.