Reviewed: May 15, 2009

I made this for my entire family and everyone wanted the recipe after. I will be making this a lot

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bethany

Living In: Bristol, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

I overall was not too satisfied with this recipe. The sauce was too thin and a little too sweet. I hardly let food go to waste in this house but I didn't even both saving any leftovers on this one.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lacylue

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Made this for a family get-together. When my daughter-in-law asked for the recipe, I knew they were on my recipe box list. I marinated them overnight and baked them 1 hr before the family arrived. Delicous!!!!!!!!! I'm making them again for our SuperBowl Party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meg

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

I add ground ginger to give it some zip and I delete the water from the recipe. When cooking the wings, I place them on a broiler pan (the type that comes with your oven when you purchase it) and place water in the pan under the broiler. This helps steam the wings. Just before serving, I slather the wings with the sauce and continue to baste for about 30 minutes. This results in sticky wings instead of plain wings with a thin marinade. We serve these with celery sticks and homemade blue cheese dressing. They are great for tailgate parties or any other party. I prepare the recipe times four and freeze the leftovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susans

Cooking Level: Expert

Living In: St. George, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

Great flavor - my teenaged son really likes this recipe. Cooked half in the oven, and the rest in the crock pot the next day. He preferred the oven baked wings as the others got too soft/mushy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2008

This is great, it just works better on the stovetop, with no need to marinate. Brown your meat (good with pork chops too) with the butter or use a little olive oil. Add the soy mixture (we add 2 tsp of minced garlic also), cook uncovered on med high turning occasionally. It will thicken into a wonderful dark glaze and makes the meat tender and succulent!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

KRISTI B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

I made this exactly as written and marinated them overnight. They were absolutely delicious, tender, meat falling off the bones. I will definitely make them again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

goldensong

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2007

These were really good. I was slightly traumatized by the disjointing process, so I may not be judging these clearly. My husband thought they were good. I only had time to marinate them for 30 minutes, but after that, I rubbed the wings with minced garlic cloves, salt, and pepper, so they weren't bland at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LoraineT

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2006

Oh YUM! Tried them as per the recipe as well as another time deep frying for crispier wings as we prefer them. But both ways were EXCELLENT!!! The butter makes all the difference. Don't skimp on calories by omitting the butter!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JanetCanuck

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Surrey, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

I've been making this recipe for years for parties and always get MANY compliments on it. It's a not "too sweet/not too spicy" recipe & good for a crowd. I use about 6 lbs of chicken drumettes and then double the recipe. I also bake at 375 for about 1 hour 45 minutes making sure to baste, and then let the pan sit for a few minutes after removing from the oven, this seems to thicken the sauce a little more - but this is not a thick sauce - it's more of a sticky marinade just coating the wings. And then I just let the wings sit on paper towels when serving...Rave reviews every time!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Katie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2006

This is one of my favorite recipes. It tastes great and is super easy to make.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

diane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2006

Just made these... and they're all gone. Everyone loved them! I added fresh garlic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melanie D.

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2006

Made these for Super Bowl. They were good. We like our wings crispy, so I put them under the broiler at the end. I also had cooked them an additional 20 minutes.Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IreneS J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2005

Great recipe! My husband is super picky and he loved it. I did omit the dry mustard because I did not have any, still great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2005

Great for the grill! If you marinate the wings for 24-36 hours, you do not have to baste. This is now a family favorite.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KELIANNE17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2005

These are great! I marinated them overnight, then baked. I ran them under the broiler to firm up the sauce...yummy! These will be one of my Superbowl wing varieties!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kate

Cooking Level: Professional

Living In: Greenville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2004

Made this with skinless Chicken Legs (drumsticks)last night. The trick was cooking in a low oven (325 degrees) for a long time...3 hrs. or so. I bet it would work as well in a slow cooker. The meat literally fell off the bones! It was so delicious! My family went nuts over them! I can't wait to make these again, although I think I'll use low sodium soy sauce next time. Fabulous!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

DEANA MANFREDI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2003

I added minced garlic and ginger for flavor and the wings turned out good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KittStarr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2003

I thought this recipe was pretty good! I prepared it today and enjoyed every tasty bite. The chicken was nice and juicy. Of course, I did allow it to rest for about 15 minutes, so that those juices will remain in the chicken. My only change was that I did not use the marinade that the chicken was soaking in while in the refrigerator for 2 hours. I have read that you are not supposed to reuse the marinade that your chicken soaks in. I reserved some of the marinade to cook with and poured that over the chicken while cooking. It was not too sweet and I will try this recipe again. It went great with the green beans and brown rice that I prepared.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CINNAMONTOAST36

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2003

These wings were less than average. The sauce was not thick enough and was not very tasty. My family only ate a few and I am sad to say the rest was trashed. Will not make again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

NIKKIJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Wings Pacifica

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!