This was perfect and delicious and I did not change the recipe at all! I did not heat the sauce, or add cornstarch or more ketchup (or any of those suggestions made by others) and these wings were perfect–tender, with a nice sticky-crispy skin. I have the photo to prove it (you can see it on my profile)This recipe is geared for CHICKEN WINGS with bone and skin. You can't expect this recipe written as is to work with boneless, skinless chicken breasts. The skin is what aids in the caramelization and the size of the wings with their bones (I used whole wings, tucking in the tips behind the drumette) is just right for cooking the full hour needed.
Make sure your oven is 375 degrees. I used an oven thermometer and when I noticed my oven wasn't to temperature, I made adjustments and the caramelization began soon after. I did turn them at the half way point and so allowed a little extra time to account for the heat loss that happens every time you open the door. Have patience and follow the recipe and you won't be disappointed.
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This was perfect and delicious and I did not change the recipe at all! I did not heat the...