Reviewed: May 16, 2012

I never have used the oil nor actual garlic, only garlic powder and this is always so good! My dh says to give it 7 stars. Its not too sweet when you use equal parts honey and ketchup, and its not too messy when you use a disposable pan. I LOVE LOVE LOVE THIS CHICKEN!!!

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Reviewer:

big007momma

Cooking Level: Intermediate

Reviewed: May 16, 2012

I made this for Mother's Day and it was excellent. Very simple to do and tastes oh so good. My family loved it!

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Reviewer:

vanaka

Home Town: New York, New York, USA

Reviewed: May 3, 2012

I tried the recipe exactly as written. The flavor was a nice balance between sweet and salty, but I could not get the sauce to thicken.

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Pam

Reviewed: May 1, 2012

Pretty good. But I had to follow people's directions to boil the sauce first.

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Reviewer:

Cheryl W.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Apr. 29, 2012

These turned out good. I did not change the sauce but I did change the method I used to prepare them. First I dredged wings in just a bit of flour and refrigerated for 1 hour. I baked the wings for about 20 mins, and then brushed sauce on the chicken baked 20 min. turned and repeated. They really caramelized with this method. Make sure to use foil and spray with cooking spray.

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Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Apr. 29, 2012

Very good recipe. Works best with wings.

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Reviewer:

Gumaraid

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Apr. 20, 2012

Awesome chicken! My whole family loved this recipe :)

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Apr. 18, 2012

Deliscious....Dh loved it and wanted leftovers for lunch. Marinated for 2 hours...intensified flavour. Will make again.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Apr. 18, 2012

so I came upon this recipe yesterday and thought I should try it. The ingredient are so simple and taste great. I made my sauce in a small sauce pan before pouring over my wings and added a little crushed red pepper. I also turned my wings every 15 to 20 mins to get a nice coat on both sides

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Reviewer:

mrs.damian

Reviewed: Apr. 2, 2012

This was basically a teriyaki chicken. I was expecting a much different flavor, so i was dissapointed. I wish the title or description would have specified this. As for the recipe itself , the flavor was well=infused into the chicken. However, the sauce didnt really carmelize perhaps bc i used skinless tenders instead. I would stick with chicken with skin if you really want that caramelization. Theere was a ton of sauce leftover in the pan so you could make rice and pour it over it. IT WILL END UP TASTING LLIKE A CLASSIC TERIYAKI RICE BOWL. Bottom line: I liked it, but didnt love it. But, if you are looking for a teriyaki recipe this will work great for you.

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