Reviewed: Jan. 9, 2008

Very yummy. I omitted the molasses (my husband doesn't care for things to be extra sweet), and I was out of chili sauce so I just used some chili powder instead. They turned out wonderful, and I'll definatly be using this recipe again!

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Momma G

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Reviewed: Jan. 8, 2008

These came out so tasty and delicous that I couldn't stop eating them. I used the skinless gourmettes. I did not have molasses and just left it out. I put 4 cloves of garlic, fresh ginger, and added 1/4 cup of Red Devil hot pepper sauce (gave it a zing - not too spicy). After marinating for 2 hours, I baked the wings with only 1/4 of the sauce. The rest I boiled on the stove for 15-20 minutes and added a little cornstarch (w/ cold water) to thicken it up. I poured the thick sauce only for the last 5 minutes of baking. YUMMY!!!

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Yvonne C.

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Reviewed: Jan. 7, 2008

This was a hard one to review. I would honestly give it 4.5 stars. The overall taste was good, but seemed sort of muted. Next time my husband and I agreed that we would remove the skin before marinating and add a couple of shakes of red pepper or hot sauce.

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Old Crow

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

I made these exactly as directed. They were good, but not "the best!" They need a little something in the sauce, and the skin was a little rubbery.

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annbillfitz

Cooking Level: Intermediate

Living In: Vestal, New York, USA

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Reviewed: Dec. 29, 2007

This recipe is absolutely delicious. I will definately make these again.

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kelly

Cooking Level: Intermediate

Living In: Bathurst, New Brunswick, Canada

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Reviewed: Dec. 25, 2007

These tasted like molasses more than anything. Not so good to my taste.

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Jeannie

Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA

Living In: Clearfield, Utah, USA

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Reviewed: Dec. 22, 2007

So awesome! Took these to a party and everyone loved them! Very easy to make. I put them in a crock pot and covered them with the cooked marinade. For a garnish, I topped with sliced green onions and toasted sesame seeds. I also added a little sesame oil to the marinade to add more flavor!

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Leslie

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 28, 2007

These were great! The marinade is very rich, but it caramelizes very nicely. These were a hit at our Grey Cup party.

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Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Nov. 17, 2007

Very Very good. The ginger and chili sauce add a nice touch!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

When I made this recipe, I used chicken thighs. It was the best. Thanks for a great recipe.

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DALLASKENNY

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 8, 2007

Good, but a lot of the flavor came off with the skin. I will try this again with skinless breasts.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 8, 2007

My wife and I made this recipe for our friends during a football game. We made several types of seasoned wings... these were the most popular! I only had the chance to eat two! But they were AWESOME!

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FosterFam

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 8, 2007

Easy and good.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 5, 2007

As others have stated-this is a keeper!!! I used boneless breast of chicken cut into stips. Prior to cooking the chicken I drained the sauce/marinade in a saute pan and boiled for 30-40 min untill it reduced to a nice thick glaze-it is imperative that the glaze boil to this thickness or you will not obtain a "wow" taste. Then when the chicken was done I poured that thick yummy sauce over the chicken coating all the pieces. This was a huge hit!!!

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En bonne sante

Cooking Level: Expert

Living In: Lebanon, Connecticut, USA

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Reviewed: Nov. 5, 2007

This is a nice change from spicy wings and great for parties. No changes to the recipe, they were very good.

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Kathleen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Woodboro, Wisconsin, USA

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Reviewed: Nov. 5, 2007

Good - family gave it a thumbs up. Next time I will try making with boneless, skinless chicken breasts. Thanks!

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Nov. 1, 2007

Used cocktail sauce instead of chili sauce, everything else exactly the same. My husband loved it, but loves molasses, I thought they were o.k. Biggest complaint is the burned sticky saucy pan.

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BIGRED227

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Reviewed: Oct. 28, 2007

This is a great recipe. I often fry my chicken wings - but hate the mess and smell afterwards. Now I am never frying a wing again - baking is the way to go! This makes for a nice wing that satisfies people who like sweet sauces - but also has a nice asian flavor to balance it out. I didn't have molasses on hand and figured I could save some calories by omitting it - so followed the recipe without it. They turned out great! I did pour off the excess liquid in the last 15 mins so they could crisp up a bit more - and maybe the molasses would have made it stick better - but the flavor was in no way dimished. I served with a wasabi ranch dressing (just bottled ranch and wasabi powder mixed in) and they were a hit. Be sure to have lots of napkins on hand if serving at a party - these are messy! :-)

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