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!

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.

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.

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!

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!

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

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

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.

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!

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.

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!

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!

very flavorless...not a family fav!!!

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

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.

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.

Pretty good! Very tender and flavorful. If you like the "sweet & sour" kind of taste, you'll like it. Not too sweet, though, which is good. I loved the soy sauce added. I thought it was very yummy.