Reviewed: Feb. 5, 2008

Great wings, the whole family loved them even my ultra picky 4yr old.

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Reviewed: Feb. 3, 2008

I didn't find these wings as good as the other reviewers. I was hoping for something more flavorful and "stickier" since that was how the recipe was described. They were too putzy too: first you have to marinade for a period of time, then bake with foil, then turn, then without foil, then on a rack, turning again. They weren't worth all the effort.

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julieh

Living In: Madelia, Minnesota, USA

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Reviewed: Jan. 25, 2008

This was by far the best wing recipe I have come across! As a college student living a dorm, I'm always looking for easy and delicious recipes with few ingredients, and this one fit the bill. I marinated the wings for a full 24 hours, and the meat turned out very moist and flavorful.

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knockoutchef

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Pretty good. I used four cloves of garlic, 1/2 honey & 1/2 maple syrup, and a teaspoon of Creole seasoning for a little heat. I'm sure I'll make these again.

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Mary Lee

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Reviewed: Dec. 31, 2007

It tastes great...I had to adjust some ingredients as I was preparing 3 lbs of chicken wings for New Year's...I didn't have more than 1/2 cup of honey...so followed other advice and used corn syrup to substitute...I sliced several cloves of garlic and then added some garlic powder and a little crushed pepper to the soy...it was tasty!

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FANCYGSD

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Reviewed: Dec. 21, 2007

I tried this recipe because I wanted some braised chicken from Chinese restaurant. It came pretty close. It was great. I added 4 small dried Szchechuan peppers to give it some heat. My family loved it. There was no leftovers. I will be making this instead of going out.

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Taoni

Cooking Level: Beginning

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Reviewed: Nov. 17, 2007

I added a bit of hot sauce to spice it up and instead of placing them on a rack/grill after draining the sauce, I just put them back in the oven uncovered for about 20 minutes. While they were in the oven, I brushed them w/ some apricot preserves and this added a wonderful flavor. We will definitely make these again.

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

We LOVED this! So easy to prepare, and the taste was just terrific - when my husband walked in the door he actually said "It smells lovely in here!" My son and husband both devoured these, though next time I will probably use this sauce on boneless skinless chicken breasts as my hubby says wings are too much work! :) The only thing I did differntly was I used 3.7lbs of wings and made 1 1/2 times the recipe for sauce. I had PLENTY. The wings were almost covered in the 9x13 baking dish I used (which worked well I thought). I did marinate them for a few hours before baking, but didn't cover them during baking. I baked 30 minutes, flipped them over, baked 30 more, flipped and baked 10, flipped and baked 10 more. They came out GREAT!! We weren't looking for crispy skin, so I tried it that way instead of risking over cooking or scorching them. We served this with white rice with a little of the sauce and broccoli. Next time I will put the sauce in a pan and thicken it with some corn starch to have a nice thick sauce for dipping and for the rice. Yummy!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Oct. 26, 2007

I didn't have honey in the house, but I had wings to cook. I used brown sugar (50:50 w/ soy sauce) and added sliced onions to the marande and followed the rest. They were great! This cooking process is simple and tasty. The brown marandate helped added to the golden brown of the cooked wings. I will try the original recipe after a trip to the store to buy honey!

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Honey

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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Reviewed: Oct. 24, 2007

I usually only eat hot wings, but this was a nice change. I took them to a party, and they went over really well.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Oct. 15, 2007

Really good - husband loved them!

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Kim B

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Oct. 14, 2007

This was a long drawn out process that I did not think was really worth the effort. I was expecting them to be a lot more candied. They had a good overall flavor but, they definitely need some heat added to them.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

Delightful! I made 1/2 of the sauce and it was just great. There was lots of juice in the pan when I baked them. I marinated for about 3 hours and baked them at 375. They were tender and not too sweet. Make sure you do the last step and bake them out of the juice as they finish up nice. This will become at the top of my wing recipes. Thank you.

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COOK471

Cooking Level: Expert

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Reviewed: Oct. 12, 2007

So simple yet so good. My 12 year old daughter prepared these as a Halloween dinner. She called them 'bat wings'. We left the wings intact, cooked them uncovered, and basted occasionally, perfect. Thanks for the recipe, we'll be making these again.

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HomeSkillet

Cooking Level: Expert

Living In: Upland, California, USA

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Reviewed: Oct. 12, 2007

Loved them, delicious! I took the advice of another reviewer and topped them w/sesame seeds & green onions. Yummy!

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KayKay

Cooking Level: Intermediate

Home Town: Deltona, Florida, USA

Living In: Poinciana, Florida, USA

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Reviewed: Oct. 11, 2007

Good starter recipe, but needs some changes to be 4 or 5 star. I added 1/2 tsp. of ground ginger and 1/2 tsp. crushed red pepper flakes. I would not make these again without adding the red pepper. I will add more next time. Also, I would recommend using really meaty wings, as my small-normal sized wings shrunk significantly and nearly dried out, even after reducing the baking time by 10 minutes. I served the wings on plain white rice and tossed some steamed broccoli in the remaining sauce for a tasty, Asian-inspired meal. Hubby enjoyed it as well.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Sep. 27, 2007

This was a pretty tasty change of pace. I cut the recipe in half since I only had a pound of wings. I didn't bother with the marinating because I didn't have time. I also didn't use the stove to heat up the honey/soy mixture; I just stuck the mixture in the microwave for 30 seconds. Heating the mixture is definitely needed, since it mixes together much better that way. I cooked the wings covered for 30 minutes, then uncovered them and turned them over. I put them back in the oven (uncovered) for another 20-25 minutes. Then I took them out, turned them over again, and put them back in for about another 15 minutes. Even though I skipped the wire rack step, they turned out great.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Sep. 26, 2007

I love this recipe. I didn't have enough honey so I substituted with Log Cabin Syrup and I added a lot more garlic. My 7 year old loved them!

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Michelle

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Reviewed: Sep. 24, 2007

I'm not sure if I did something wrong or not, but the sauce was so burnt it was inedible and I even took them out of the the oven 7 minutes before they were supposed to be done! I followed the recipe to the letter, the only thing I did differently was to use a 11x7 pan instead of 9x13 since I only had 6 wings. When I went to remove the wings from the sauce, the pan was dangerously close to boiling over and I narrowly diverted a smoke alarm disaster. The sauce was actually kind of good on a small section of a wing (where it didn't burn) and the chicken itself wasn't burnt, but still, I will not be trying this one again.

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