I made these last night for dinner and we loved the flavor, but I had an issue with cooking time. I marinated the wings all day, lined a baking sheet with foil, which I greased, and cooked them for 25 minutes. I then turned them, basted them and returned to oven for an additional 25 minutes. After about 10 minutes, the marinade started to burn. The wings were done (some burnt). I guess if you put all the marinade in a deeper dish with the wings it would help with the burning issue but I would think the wings would be soggy cooking in liquid. To serve with this, I reduced the remaining marinade and sauteed onion and diced red bell pepper. I added the marinade and pepper/onion sautee to a pot of cooked white rice along with toasted seaseme seeds which I also sprinkled over the finished wings. Overall, very good meal and I would definately make again, adjusting cooking time. August 27, 2009 I made these again tonight, thinking I had found a new recipe until I started to review and saw my review from June! So consider this an update.....I must have decided by reading the recipe I needed to adjust the cooking time this time around. Marinated wings about 3 hours moved to baking dish and cooked 40 minutes basting about half way through with marinade. Removed wings from baking dish, placed on baking sheet and broiled for about 2 minutes....they were not burnt but the marinade does make the wings darker in color than my 9 year old liked. I did add a splash of orange ju
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