Reviewed: May 10, 2011

Made these last night. Soooo good!! I kept flipping my wings so that they wouldn't be too soggy on one side. Will definitely make again. Good for dinner with family or entertaining. Looking forward to both with this dish!!

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Reviewer:

Lady79

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: May 3, 2011

Crispy wings with an amazing sweet sauce... so, so good! It’s well worth the extra time it takes to fry them first. I omitted MSG and used low sodium soy sauce, but did add about 1/2 tsp salt.

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Reviewer:

Lindsey

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Reviewed: Apr. 13, 2011

The reason I gave this recipe 3 stars is because I actually made a lot of adjustments to it. I did not add the soy sauce on top because people in my family do not like saucy wings. and I did dip the wings in the egg but instead of just flour I used breadcrumbs as well and baked them for 45 mins at 350, they came out fantastic, and my family kept asking for more. Great for a side dish or an easy appetizer.

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Reviewer:

liv2dream

Reviewed: Mar. 31, 2011

I loved it I followed instructions like said. Great for dinner or for entertaining!!

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Reviewer:

colenbabyk

Cooking Level: Intermediate

Home Town: Licking, Missouri, USA

Living In: Columbia, South Carolina, USA

Reviewed: Mar. 1, 2011

First timer and they turned out amazing! I only used 1 cup of sugar instead of 2 per other reviews i read first and i also only baked them for 45 min instead of hr....absolutely delish!!!

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Reviewer:

Desiree

Cooking Level: Intermediate

Home Town: Gulfport, Mississippi, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 10, 2011

holy cr*p i love wings. there are actually fried and baked... but delicious all the same. You might want to re-sauce and flip the wings half way. I used buffalo wild wing sauce. aint nothin better

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Reviewer:

wtfitscaitlin

Reviewed: Dec. 5, 2010

This looks sooo good I will try them then comment on the taste!

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Reviewer:

Cristy R.

Cooking Level: Expert

Reviewed: Oct. 30, 2010

very simple to follow recipe

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Reviewer:

TLC_Hall

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Reviewed: Sep. 7, 2010

Had to make wings in a hurry and was not disappointed. I fryed the wings as directed but then baked them on a broiler rack (or use a cooking rack) to keep the wings from getting soggy in their own juice. I did put any sauce on until the wings were done. Then tossed them in a bowl of Franks redhot wing sauce. The wings had great texture and taste. My husband does a recipe from Alton Brown that takes all day! These definitely rivaled his wings. Thanks!

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