Reviewed: Aug. 28, 2009

Simple 6 ingredient recipe that yields superb wings, but the only thing that should be modified is the baking instructions. I baked them that way and the sauce dripped off leaving only a transparent film on the wings, which wasn't very tasty. I made it again because I love the taste of the sauce, only this time using a technique I use for baby back ribs. Let them marinate in the slow cookers 5-6 hours on low, pouring sauce over them every once in a while. Then switch them to your broiler on an aluminum-foil-covered cookie sheet, and watch them closely, to bake them just enough so they're nice and crisp instead of slimey. This takes me 5 to 10 minutes. The flavour is so much more intense thanks to the slow cooker!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Aug. 23, 2009

Really good recipe. Followed advice of reviewer Meredith (sort reviews and by most helpful) and used boneless skinless chicken breasts instead of wings. Yummy sauce! Served with fried potatoes and fresh tomatoes. Perfect companion dishes.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Jul. 28, 2009

My family loves this. I usually add a little more honey and I do not salt & pepper the chicken. Other than that, I have been making this for years!

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MRSBROWNSUGAR

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Reviewed: Jul. 27, 2009

This recipe was just ok. The taste was nothing too spectacular. My family wasn’t too impressed. Probably will not make this again.

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 24, 2009

yummy...!

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jenn

Home Town: San Francisco, California, USA

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Reviewed: Jul. 23, 2009

I love this recipe. It is the same one my mom used to make when I was a child. It serves great with rice. I think it is better with chicken wings. Much more fun to eat.

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Jana

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Reviewed: Jul. 9, 2009

Quick, easy, and not too bad for the waistline! I could not ask for a better recipe. The best part of this recipe is that it uses household ingredients you usually already have at home. I make it with chicken breast though, so I follow the tips from the other reviews. I simmer the sauce before... you gotta simmer it for at least 15 minutes. This recipe is a definite keeper!!!

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alliebaba

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 8, 2009

These were good. Something missing though.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 4, 2009

I absolutely love this recipe! It is a favorite at my house. My 3 year old son, who is a very picky eater, went back for seconds!! No need to change anything, it is perfect just the way it's written!

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Heather

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Reviewed: Jul. 2, 2009

This was heaven. I didn't change a thing. Yum!

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Iris M. Pacheco

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Reviewed: Jun. 12, 2009

Very good flavor!.... I added cayenne pepper for some extra spice though.

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nicolecaroline1023

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

This was delicious! I made the sauce in a pan w/ some cornstarch and poured it over tendorized boneless chicken breast. Also like another reviewer, I sliced it and threw it back in the sauce for about 5 minutes. It was so tender and yummy you could cut it with a fork. All three kids give it a thumbs up!

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ALWSDREMIN

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Reviewed: Jun. 9, 2009

Ok, I modified mine and it still didn't turn out sticky.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 9, 2009

I modified this a bit... 1/4 C soy sauce 1/2 C ketchup 1/2 C honey 1/2 tsp. crushed red pepper flakes This is one of our favorite meals. We pour the sauce over boneless or bone in chicken and bake. I reccomend making mashed potatoes and broccoli with this chicken because the sauce can be drizzled over both it is so good! We look forward to this meal every time I make it.

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rockerchic821

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jun. 3, 2009

yummy. it was so full of flavor. i couldn't stop eating these~

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panamaqtpie

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Reviewed: May 31, 2009

This is FREAKING AWESOME. The flavor was perfect and I actually scaled this down to one serving for some left over wings. After devouring my last wing, I was wishing I had more to nibble on. My modifications to the recipe include the following: 1)My wings were lightly preseasoned with S&P. 2)I added brown mustard and chinese spicy mustard to the mixture. 3) I then added a little curry and pepper to the chicken and then mix the sauce. I placed the chicken in the over and cook to done. Then I broiled and flipped continuously. I had no problem with the chicken caramelizing without heating the sauce first. Next, time I may let it broil just a tad longer to cook the skin. The taste of this recipe is amazing. I was able to take advantage of low sodium soy sauce, no sugar added ketchup, and avoid a lot of junk served in processed/fast food restaurants. This is an all-star recipe to add to my building arsenal

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Faux Chef

Cooking Level: Beginning

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Reviewed: May 26, 2009

Love it and had made it many times. Thanks!

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camsmom11

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: May 25, 2009

I thickened the sauce a bit with some cornstarch, out it over rice, and loved it!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: May 19, 2009

NOT my favorite at all...

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Frida Loves

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Reviewed: May 18, 2009

My family really liked this chicken. The sauce never thickened up, but it would have been perfect over rice. (I didn't have any). I made the wings, and saved the extra sauce-reused it on boneless chicken breasts for sandwiches. YUM!

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