Reviewed: Nov. 4, 2008

These were good. I did add about 1/2 tsp of red pepper flakes for a little zip, but otherwise followed the recipe. I found that they needed to bake for one hour at 400, then I broiled the wings for a couple of minutes to crisp them up a bit.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 3, 2008

My husband loves this dish!

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 23, 2008

Very, very good. You can really taste the molasses in it, so if you dont really like that flavour, you probably would not like these wings! But if you do, then these are for you!

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 20, 2008

I used chicken legs for this, as I found a discounted package of legs yesterday that needed to be used. Only thing I did was add in a little black pepper and half of a package of sesame seeds at the end. Everyone loved it. TIP: You can find cheap seasonings if you look in the ethnic section of your supermarket. Most all spices are under a dollar and you get a ton.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2008

It's ok.....

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GENJIRO

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Reviewed: Oct. 11, 2008

Tasty. Not spicy though, so the hubby wasnt a huge fan, but still liked them. The kids absouletly LOVED them because they werent hot. Easy to make too. Its a kepper!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 11, 2008

Just ok.

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Sep. 24, 2008

Great recipe! I burnt the first batch...keep an eye on them! I'm not sure they need that long in the oven. But the taste was fantastic.

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Lindakelly

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Reviewed: Sep. 11, 2008

This was so great even my fussy boyfriend couldn't stop raving about these wings and he usually prefers the take-out wings but these definitely won us over!!

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drcook

Cooking Level: Expert

Home Town: Harare, Harare, Zimbabwe

Living In: Dallas, Texas, USA

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Reviewed: Sep. 10, 2008

THIS WAS AWESOME! I made this recipe and i swear the wings did not last 10 minutes. I ended up using ALAGA syrup in it to, I also made extra sauce for dipping with some brown sugar and chhinese five spice added. GREAT as it is!

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LUVVY_DEVINE

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Reviewed: Sep. 6, 2008

Very easy, great taste. I did not have the time to let it marinade which was a mistake. The taste I am sure would have been even better if I had. I added a tablespoon of hot oil to the mix for some heat, but it was not enough. I will add some tabasco next time. I baked these almost all the way then threw them on the grill for the last bit.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 28, 2008

These were pretty good.

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Mel

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2008

I stumbled upon this recipe a few years ago. It's always a big hit at parties. In lieu of Heinz chili sauce, I now substitute an asian chili sauce (plastic jar with a green lid in the international aisle). The flavor from the molasses and the heat from the chilis is well balanced and "makes" the recipe... Fantastic!

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DekalbEpicurean

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Aug. 18, 2008

Lovely sweet and sticky wings! I substituted dark brown sugar for the molasses, and reserved half of the marinate for brushing over the wings while they baked. This way they weren't in contact with the raw meat. Great recipe.

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jul. 26, 2008

These are a hit every time. We have made them for several cookouts and parties. We spice them up with extra chili sauce. We also like to bake them the day before. Refridgerate and then cook on the grill with low hear. Very good!

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kellynkevin

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

This was my very first recipe that I used from this site! I prepared them with Bahamian Pigeon Peas and Rice - brillant combo. What an GREAT recipe. So easy to prepare and so so good! The meat had so much flavor and they went fast! This is a definate keeper for me.

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Ms_Von

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Reviewed: Jul. 19, 2008

For a change of pace, I was looking for a wing recipe as far away from hot Buffalo-style wings as possible and found this. YUM!! I love the predominant molasses flavor and the way it blends so nicely with the ginger and the garlic (might add a little extra garlic next time.) Marinated about 4 hours, which was just right. Also, I recommend using a low-sided baking dish (I lined my jelly roll pan with heavy duty foil) for even crisp-ness and browning. Can't wait to make these again. VERY good; will use this often!

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Jul. 15, 2008

These wings are fabulous! I doubled the amount of wings and tripled the sauce. Once the wings were done marinating, I boiled it up, thickened it and used it for basting and also to put over top of rice. You can not go wrong with this recipe. Thank you so much for sharing this recipe with us!

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hobey98

Cooking Level: Intermediate

Home Town: Cass City, Michigan, USA

Living In: Easley, South Carolina, USA

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Reviewed: Jul. 11, 2008

I followed the recipe exactly and it was awesome! My husband and I LOVED it!!! We plan on making a big batch for my daughters birthday party.

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piget77

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Reviewed: Jul. 11, 2008

Excellent. Did not change the recipe at all. It was so tasty. The black colour did alarm me when I went to turn them, as they almost looked burned, but they were perfect.

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