Reviewed: Oct. 21, 2007

What a nice change from buffalo wings. These were a big hit !

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gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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Reviewed: Oct. 20, 2007

They need a little more spice in the flavor but they are almost perfect

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

These were good non-spicy wings. They were pretty sticky. I prefer hot wings a lot more though.

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gibbonsd1

Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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Reviewed: Oct. 8, 2007

this recipe is excellent.tangy,tasty and full of flavor. try this but make extra you will need it.

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JERSEY466

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Reviewed: Oct. 3, 2007

fantastic alternative to fried wings. husband and i loved the sweeter taste. i substituted fresh minced ginger and cooked the wings in the marinade using a pressure cooker for 4-5 minutes at high pressure (15 psi). wings came out moist and incredibly flavorful. thanks so much for the recipe! it's a keeper for us!

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judykc

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Reviewed: Oct. 2, 2007

This was amazing, made it with drumsticks only and was a huge hit in our house for "FOOTBALL" Sunday Dinner! Thanks

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Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Oct. 2, 2007

This was really good! I used chicken drumsticks instead of wings and marinated it all day. What a beautiful dish! I looked like something you would get at a chinese resteraunt!

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Monic368

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

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Reviewed: Oct. 1, 2007

Wow these were wonderful. I used skinless chicken legs and added orange juice to the marinade. I also cooked the sauce down and added corn starch to thicken, and poured the sauce over the legs when they came out of the oven. My daughter who ignores the meat on her plate at the meat first.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 1, 2007

These were fantastic ... cooked them on the grill while tailgating at a football game ... they disappeared very quickly and I had requests to make them again next time. I used hot chili sauce instead of sweet and it gave these the special kick they were looking for! You won't be disappointed with this recipe!!

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PamelaSue

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

Great Recipe! I used boneless skinless thighs, marinated them in a ziploc bag for a couple hours and grilled. I did not have chile sauce so I substituted 1T garlic chili paste(in asian aisle) I reduced the marinating liquid and used it as a dipping sauce. (Be sure to cook any liquid which had been in contact with the uncooked meat)

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Katrina

Cooking Level: Professional

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Oct. 1, 2007

These were good just coming out of the oven but by the next day they were just okay. 2nd attempt (8/25) - The taste is very good but the problem I have is that the sauce does not stick well or thicken up. I finally let them cook for quite awhile trying to get the sauce to thicken up and then I also ended up putting them on the grill. That worked but not quite sure it was worth it.

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LESLEYfromWI

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Reviewed: Sep. 30, 2007

My husband made these and he is a follow everything to the letter kind of guy. The flavor was really mediocre. It seemed like it needed some sort of citrus, maybe some orange juice or lime or something to counter the molasses. Overall the flavor was uninspiring and considering how good my hot wings are, I consider this a waste of good wings.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 30, 2007

This recipe is great! Perfect for a beginner like myself. Per suggestions, I marinaded it for about four to five hours, and then I boiled the extra marinade. I didn't have shortening to add, so I added a tablespoon of flour and used that to baste the chicken many times while it was cooking. They turned out perfectly sticky, I'm not a fan of baked chicken that comes out overly-greasy. I'm so happy this turned up on the recipe of the day, we will defiantly be making it again.

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ZOEYMAU

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Reviewed: Sep. 29, 2007

My husband and I have cooked this recipe a couple of times. It's one of the few baked chicken recipes that we enjoy.

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GatorGirl

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Reviewed: Sep. 29, 2007

I made these the other night and my DH just raved about them! They're on the menu for our Halloween party. Thanks for the recipe!

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chrisk

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Reviewed: Sep. 26, 2007

These are fantastic!!! I would probably next time double the batch of the marinade so the wings are submerged in the sauce. I also let them soak overnight and I think gave them more flavor. They go fast so make plenty!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 23, 2007

Very Good! Served at a Tailgate Party. Chicken was still crisp after being in the crockpot.

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RBC150

Cooking Level: Intermediate

Home Town: Oregon, Illinois, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 22, 2007

Yum -- very, very good. Sticky... but good! I used Thai chili paste and it gave the wings quite a spicy kick! Since we didn't have enough wings, I also used some boneless chicken breasts cut into strips, which worked fine, but the sauce definitey sticks better to actual wings/drumsticks. I would make this again sometime!

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