Reviewed: Apr. 29, 2012

This came out very well. We used this marinade & basting sauce on boneless skinless chicken breasts which I marinated for something like 2 days. I did add some honey to the marinade because the flavor just wasn't popping to me. We only used about half the total amount of marinade & basting sauce that we made, but your results may vary in that 2 lbs of chicken wings has a lot more surface area to coat! I also vastly reduced the salt and pepper and just added them to taste. Thanks for sharing your recipe!

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Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jan. 16, 2012

Used tenderloins along with regular chicken wings. Baked not grilled. Didn't marinade as the recipe suggested. Chicken was delicious! My kiddos loved it! Will definitely make again!

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Reviewer:

cavenegas4

Home Town: Houston, Texas, USA

Reviewed: Jan. 4, 2012

Absolutely delicious. I marinated for four hours and doubled the lemon juice! a keeper!

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Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA

Reviewed: Aug. 5, 2011

This was OK, but not super-flavorful.

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Reviewer:

EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

Reviewed: Jul. 12, 2011

I used 4 chicken breasts instead of wings, and let marinate over night, and broiled in the over. DELICIOUS and super simple! Dinner ready in less then 30 minutes. PERFECT! Thanks for sharing this recipe :) printed and in my book!

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Reviewer:

knew87

Cooking Level: Intermediate

Reviewed: Apr. 1, 2011

Delicious. I added 2 T of lemon as some so the other reviewers suggested. It is yummy chicken.

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Reviewer:

KIALANI

Reviewed: Mar. 5, 2011

The sauce is a 10 star sauce (although we use about half the salt!) but the cooking method doesn't seem to work for us. We've made these several times and can't seem to keep the sauce from burning off the wings with the high heat the recipe suggests. So, now we double the sauce but put the sauce on AFTER we cook the wings. I've also marinated the wings with just lemon and olive oil then grill them. Take them off the grill and coat them in the sauce. You can make them ahead of time and store them in the fridge til you need them. I pop them in the oven on 400 for about 10 or 15 minutes and they are perfect. We are addicted to these!

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Reviewer:

MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Oct. 16, 2010

This is my absolute favorite chicken marinade/coating that I've ever made. My entire family loves it, and very rarely do we have leftovers. I've found it tastes great on chicken wings, breasts, and thighs. We particularly love it on thighs, mainly because that's our favorite type of chicken meat. Of all the times I've made, I've always doubled the amount of marinade, mainly so I have enough for basting on the grill without having to boil what I've poured off from the actual marinade. The only change I've ever made is to cut down on the garlic . . . and I know that's a personal preferance. If I use 6 cloves of garlic for a single recipe or 12 cloves for a double recipe, it's incredibly garlic . . . and I know a lot of people like it that way . . . for my family . . . I had to cut back on a few cloves. My biggest advice . . . make a double recipe, because you family will be begging for leftovers!!!

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Reviewer:

Sandy

Reviewed: Sep. 29, 2010

This was ok. Mild, suttle flavor. Will probably make again, but it's not my favorite wing recipe.

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Reviewer:

JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jul. 1, 2010

Wonderful! I'm following the recipe again, and its been less than a week since I first tried it. I used drumsticks instead of wings. This is an amazing alternative to BBQ.

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