Recipe by Shannon Koller
"Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet."
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large chicken wings, tips removed and wings cut in half at joint
sesame seeds, or to taste
The only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey, but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat, for about another 10-15 minutes, to thicken the sauce (be sure to stir more frequently as the sauce gets thinker).
This was a tough one for me. I was in that group of folks where the sauce just would not thicken. I did add a touch of cornstarch and when that wouldn't work fast enough a touch of flour- and that helped but these did not caramelize for me or get "sticky" as others had described. When I finally served them to my husband who prefers fried wings, he was very disappointed that the skin was still soft and fat-like. So, I threw the whole pan under the broiler for about 8-10 minutes then flipped for another 8-10 and my husband said "they were saved!" So, the broiler thickened the sauce, the wings caremelized and darkened and the skin crisped up. So, hopefully this helps others that may have had similar issues. Tasted very good in the end- fall apart tender- just took me a lot longer to get there!
Yummy and sticky. Excellent taste and I kept gong back for more along with everyone else. I made the recipe exactly as written. I did start with frozen chicken wings so I simmered them with the cover on about 50 minutes and without the cover about 40 minutes. I will definitely use this recipe over and over again.
Super good! Thank you, Shannon.
No peanut butter in this house, tahini made a great substitute. Cut sugar by 1/3 - 1/2. Thickened sauce with a bit of cornstarch and baked @ 375, 40 minutes covered, 20 minutes uncovered.
Nothing left. YUM!!!
Very tasty. The family truly enjoyed these wings. The only thing we were missing is a little crispiness. I think next time I will prepare in the broiler or something. This is a keeper. Thanks so much for sharing.
If I could take a bath in this sauce, and then lick it off of my arms and legs.... I totally would....
If I could give this more stars I would - thank you Shannon!! This was absolutely fantastic!!! No changes needed. This recipe is so much easier than a similar chinese one I have, but it doesn't take over 2 hours to bake and turn and I LOVE that I don't have to take the time to marinate!!! We all loved it and I'm making it another time this week - but tonight I'll used boneless thighs. I hope others discover and use this recipe!
I made this recipe today and it came out amazing. I used drumsticks instead of wings, and chunky peanut butter, which worked since the peanuts added the extra crunch. I also used splenda instead of sugar. I simmered them covered for 30 minutes, then finished them in the oven for another 30 minutes so they got that golden brown carmelized feel. Great Recipe. (see my picture above- imtanesn)
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Chicken Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 291
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