Reviewed: Mar. 4, 2012

Made these for a birthday part with the wine and half soy half worchestire (ran out of soy), and came out great!! They were a hit and super easy...not at all salty. I have a feeling if you use premade broth high in sodium that might be the culprit. Thanks!

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Reviewer:

diva7

Reviewed: Aug. 7, 2011

Way too salty! It might have been the broth since I didn't have any wine or maybe if they hadn't been marinated all night. Brown sugar would have been a nice contrast to the soy. Next time I make wings, I'll probably just use our homemade stir fry sauce as the marinade.

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Reviewer:

jojo310

Reviewed: Feb. 8, 2011

I never cook for potlucks (I always just bring the napkins or something). But this recipe looked pretty easy, so I thought I’d give it shot. I bought a bag of pre-cut “party wings” so I didn’t have to cut them up, and I marinated overnight in the bag. The only ingredient I substituted was instead of white wine or chicken broth (didn’t have those) I used Mirin, which is kind of similar to sake. In the end, I also broiled for 2-3 minutes based on some of the reviews. The wings were great. Everybody was asking how I made them & wanted me to bring them to the next party.

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Reviewer:

loria

Reviewed: Jan. 17, 2011

My overly picky pre-teen brother ate these right up! Super easy and very tasty

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Reviewer:

Megan

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Monmouth, Oregon, USA

Reviewed: Jan. 12, 2011

These taste like Filipino Adobo, very tasty! Once the wings were done cooking in the slow-cooker, I put them under the broiler for aprox. 5 minutes, turning them once to crisp up.

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jan. 5, 2011

very good wings, but also think they were better the next day. I put them in the oven to heat the leftovers and they were still juicy, but less salty. If you want the not so typical wings, these are a must try.

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Reviewer:

busymom4

Reviewed: Jul. 5, 2010

I have been doing this marinade for a while now. We always just bake ours in the oven and then hubby grills them to crisp them up. I've never marinated them b/c we put our favorite hot sauces on them afterwards. WE LIKE IT HOT!! Anyway, after seeing this, I was curious so did it. They were really tender and juicy. We still put our various favorite hot sauces on them (my fav is Mango Habanero!) at the end and I do not bake them in the sauce, which I think probably is why they are so salty to people. I also have learned the longer you marinate them, the saltier they taste. Also, use low sodium soy sauce and I use about 1/2 of what it calls for w/a wee bit of Liquid Smoke. Hope this helps ~ thanks for the recipe!! YUMMY!!!

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