Reviewed: Nov. 15, 2009

Sweet and sticky! Great wings! I followed the recipe and they turned out tasty!

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mommypie

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Reviewed: Nov. 14, 2009

Pretty good. Bf complained it was gooey--he apparently likes crispy chicken wings like you get when you fry--but otherwise liked the flavor and the wings themselves. I am not a fan of wings, but these weren't too bad. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 14, 2009

Oh my god this turned out so good! I loved all of the flavors, it tasted like Ginger Chicken from PF Changs, and I love that dish! I doubled the ketchup and halved the honey. Just couldn't get the sauce to carmelize, instead it turned out more like a liquid. Even better the next day chopped in an asian chicken salad!

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laurlaur94

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Reviewed: Nov. 13, 2009

This was so good. To make them sticky I baked them covered for 30 mins and then flipped the chicken over and baked another 20 mins covered and took the cover off and drained the extra sauce and cooked uncovered for 10 more minutes. This made these sticky and perfect! A great dinner recipe or Asian style wings.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 11, 2009

I thought the sauce was wonderful- I did cut back on soy and added worchestshire sauce to make the difference- I thickend on stove with cornstarch and poured over chic. tenderloins- chicken was fork tender- My son and dh liked but did not go crazy for it. sauce would have been good over rice. Also think sauce would be good over meatballs!! thanks

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 10, 2009

I doubled the sauce, heated on the stove until boiling, reduced heat, poured over 5lbs of chicken legs and thighs and baked at 375 for an hour. My husband and I both thought this chicken was a nice change, but the flavor didn't permeate the meat as well as I had hoped. I'm hoping after a night in the fridge, our leftovers will soak up more of the flavor.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 9, 2009

We really enjoyed this dish, specially the kids. I made with skinless bone in chicken breast instead of wings. I reduced the amount of honey to 3/4 cup, 1/3 cup of lite soy sauce to cut on sodium and doubled the amount of ketchup. Also, as suggested, I boiled the sauce first, then poured over the chicken, baked covered for 30 minutes and uncovered for 20 minutes.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Awesome, easy recipe! I made this with drumsticks, and they were so juicy! The kitchen smelled so good too.

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Stephanie

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Reviewed: Nov. 8, 2009

I was glad to find this recipe that I didn't need to marinate first. I did have to warm up the sauce in the microwave a bit so that it blended well before I poured it over the chicken. The chicken turned out great, and I'll be making again.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 7, 2009

Great recipe! I boiled the sauce mixture on the stovetop and added 1 tbsp cornstarch for thickness. I also added more ketchup and also added BBQ sauce and the flavor was excellent. I had to cook the wings at 450, but they came out great and were gone quickly. Thanks for sharing this great recipe. :)

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KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Nov. 6, 2009

This is like BBQ chicken only tastier.

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bakesabunch

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Reviewed: Nov. 6, 2009

The flavor of this sauce is amazing! Kind of honey bbq w/an Asian flair. The sauce didn't thicken for me. I actually made the sauce on the stove top & poured it over the chicken but it thinned out as it baked, so I dumped it back into a saucepan to thicken(with some help from a little cornstarch & water). Served w/rice & oriental style green beans. LOVED it!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Nov. 3, 2009

I tried this exactly as the recipe states. I used leg and thigh pieces since that's what I had. I didn't season the chicken as some reviewers suggested. I actually took the chicken and sauce out of the oven 10 minutes early and put the sauce in a pot with 2 tablespoons of flour to thicken. Then I added the chicken and let it simmer for about 10min. Paired with some garlic mashed potatoes and this was a pretty amazing meal. *Note: I would use a little less honey next time because a cup was too sweet for me.

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oliviag85

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Reviewed: Nov. 3, 2009

I made this with a whole chicken and it came yummy. Everyone loved it. I did cook the sauce on the stove top first with corn starch, and it did thicken up a bit. I love just a seasoned baked chicken, but this was an excellent change. I will be making this over and over again. Thanks!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

This was awesome and super easy! Enjoyed it with veggie stir fry and white rice. Better than chinese food. Oh, I also added sesame seeds which really gave it a kick:)

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Amanda

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Reviewed: Oct. 14, 2009

This was very tasty. I even tried a wing myself and agreed it was tasty (and usually I won't touch bone-in meat). The only things I changed were that I ran out of honey and had to make up the difference (around 1/4 c.) with orange marmalade. (Well, it was that or strawberry preserves...which probably would have been good too.) I also added around 3/4c. of chopped green onions to the sauce halfway through, and 1/4 c. dehydrated onions to the sauce right from the start. (We like onions...) The only thing I did NOT like about this recipe was the overwhelming flavor of soy sauce in the drippings. Since I served the drippings over brown rice, and will again, I'll need to do something about that soy sauce...think I'll just experiment with reducing the overall amount of soy sauce til I get it perfect. Thanks for a wonderful recipe! (P.S. I did use wings with skin, my sauce did caramelize, but if you are expecting it to turn into something thick and sticky on bottom you'll burn it..the chicken leaks grease which will liquefy the juice! The caramelization takes place ON the chicken skin, and that worked perfectly.)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 13, 2009

I followed the recipe exactly, however i did boil the sauce before adding it to the chicken. I covered the chicken for the first 30 minutes, but next time i will not. Uncovered, the sauce thickened better. Even covered for half the baking time, the sauce stuck to the chicken very well. It was a big hit with my husband, so I will be making this often.

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spoiled

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Reviewed: Oct. 13, 2009

We liked these, but the sauce was a bit thin, and I would have liked it to coat the chicken more. The flavor is nice and the chicken was very tender and moist, but the flavor of the sauce didn't really penetrate into the chicken. Next time, after mixing the sauce, I'll boil it and then allow it to reduce a bit, for a "stickier" wing. I'll add 4 cloves for a bit more flavor, and some extra seasonings to the chicken before adding the sauce. A good recipe, could be great with a few small alterations.

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Sunflower

Cooking Level: Beginning

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Reviewed: Oct. 11, 2009

I made this because I had all the ingredients on hand, but used chicken thighs instead. Sauce was right up my husband's alley. I love easy and yummy meals.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 5, 2009

This was so easy and so good! I had everything in the house that I needed. I made it with boneless, skinless chicken breasts instead of the wings. I would probably cook at a higher temp the next time or reduce the sauce before baking so that it actually comes out more carmelized looking. Overall, I give this 4-1/2 stars, and will definitely make this again! Thanks for submitting it.

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