Reviewed: Jul. 6, 2008

Oh my gosh! The easiest & best! I also added 1 cup of brown sugar, 2 tablespoons of soy sauce and turned during cooking to get the brown color all over. My kids LOVED it!

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gretchen

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Reviewed: Mar. 12, 2008

Great flavor but I should have taken one of the reviewer's advice and just put 1/2 the sauce on the chicken and thicken the other 1/2 on the stove with some cornstarch. I also added the fresh ginger. I actually didn't have wings so used this sauce on a pan of drumsticks and everyone loved it.

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Amy C

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Johnstown, Ohio, USA

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Reviewed: Mar. 10, 2008

Too sweet.

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char37

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Reviewed: Dec. 31, 2006

These were good. I added some grated fresh ginger to give it a little kick. I had the same problem that others did with the sauce not getting sticky, so the second time making these I only put half the sauce on the chicken and the other half I reduced on the stove. I then added the reduced sauce the last 1/2 of the cooking time....sticky results. Thanks for a new recipe.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 31, 2006

Get ready to make double the quatity as these are the best chicken wings I have ever tried! Friends & family will be coming back for more & wanting the recipe!

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Pina C

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Reviewed: Sep. 5, 2006

I followed this recipe completely, though it never got sticky and the amount of liquid was twice as much as the chicken. I enjoy soya sauce, but I feel this was just too much soya.

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Monique

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Reviewed: Jan. 23, 2006

The whole family liked this chicken. I made it with chicken thighs and boneless breast pieces as this is what I had on hand. I marinated overnight before transferring to pan and baking. The chicken was so tasty and flavorful. I thickened the leftover pan juices with cornstarch and used to put over rice served with the meal. MY husband really loved it. Will make again using the drummies sometimes!

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dataop7

Cooking Level: Expert

Home Town: Wayland, Michigan, USA

Living In: Kentwood, Michigan, USA

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Reviewed: Dec. 8, 2004

Very Delicious... fast and easy. Was a big hit with my company.

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BARBSTACEY

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Reviewed: Nov. 22, 2004

I also tweeked the recipe, and the result was 12**!! Here's my recipe: 4# wings, 1/2 c light corn syrup, 1 c soy, 1/2 c white sugar, 1 cup brown sugar, 1/4 c honey , 1/2 c white wine, 1 T cayenne pepper, 2 t fresh grated ginger, 2 t dry mustard. Combine all ingredients and pour over chicken in baking pan. Cook at 400 for 45 min, stirring often. If very thin, mix 2T corn starch w/2T water, and add to chicken. Reduce heat to 300 and cook for 1 to 1 1/2 hours (until thick and sticky) Serve over rice and with wet wipes. (ill be submitting my recipe now)

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CHELLE090468

Cooking Level: Intermediate

Living In: Roscoe, Illinois, USA

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Reviewed: Sep. 1, 2004

My family just loved it.

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LTAYLOR1

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Reviewed: Aug. 7, 2004

The family thought that this recipe was good. I will probably make it again.

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ALLYJNJAMES

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Reviewed: Jan. 31, 2004

Good but not great. My chicken never got "sticky" and there was twice as much liquid in the end. Will keep looking. Thanks anyway.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2004

Everyone loved my old chicken wing recipe, but I was getting tired of making it. I tried this recipe, now my family/friends are asking me to make these. They are absolutely delicious and very easy! A++

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LCHABO

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Reviewed: Dec. 13, 2003

Ok, I tuned it up a bit, I added 1 teaspoon of minced fresh garlic, 1/2 teaspoon minced fresh ginger, 1/2 brown and 1/2 white sugar, extra cornsyrup, and some cornstarch (the juice from the chicken made the sauce not sticky anymore) also, I was out of white wine, so I used triple sec. everyone who ate them said they were delish, I will make again for my husband, he ate them all up.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 29, 2003

I made these last night. Thay were easy to prepare and really good! The kids loved them, said they tasted like the chicken thay love so much at the Chinese restaurant. I will be making this recipe on a regular basis. Thank You Mumze!

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Aug. 9, 2002

I am on a new eating plan called Michael Thurmon's 6 Week Body Make Over. It includes a LOT of chicken. With a little alteration, this recipe was wonderful. I omitted the corn syrup, used lite soy sauce, brown sugar substitute instead of the white sugar, 1 tsp. minced garlic instead of the garlic powder, and used chicken tenderloins. I placed all this in a ziplock bag and marinated overnight. The next morning I cooked it in my generic George Foreman grill. It was F-A-B-U-L-O-U-S.

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WMMANISCALCO

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Reviewed: Feb. 6, 2002

My Mom used to make a variation of this recipe when I was younger so I was thrilled when I found it! I made it without the white wine and used brown sugar instead of white. We had it for dinner and my husband ate 5 pieces of chicken!

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Mamamoo

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Mumze's Sticky Chicken

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