Reviewed: Sep. 29, 2007

I marinated them, baked them in the marinade for 15 mins and then the last 5-10 mins took them out and put them on a cookie sheet to finish them.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 23, 2007

These wings are just delicious. I made them today for a party and they were such a big hit, everyone loved them. I doubled the amount of wings and made one and a half times the sauce. I marinated the wings in a large glass baking pan overnight (turning the wings 3 or 4 times). I baked the wings right in the same pan with all the sauce for about 40 minutes (turning the wings once to brown both sides), then I drained all the sauce and continued baking another 20 minutes, after that I put the wings under the broiler just long enough to crisp them up a bit. They were so moist and tender, falling off the bones, just sticky and crisp enough, just perfect. I will definitely be making these again and I will definitely be tossing out my old wing recipe. Thanks so much for such a great recipe.

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LOREEN

Cooking Level: Expert

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Reviewed: Aug. 28, 2007

We made these wings for our 9 year old daughter's luau party and they were a big hit! We cooked them on the grill, and the taste was incredible!

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KKGroover

Cooking Level: Expert

Living In: King William, Virginia, USA

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Reviewed: Aug. 25, 2007

Thank you for posting this easy recipe. I am the ultimate lazy chef, so although I followed the recipe for ingredients, I did not reserve the marinade for final brushing on the wings. The wings were popular with our guests and even their children. I thought they were pretty much plain Teriyaki style wings, but with the dijon and garlic, which were barely detectable. It was a safe dish to serve to everyone. My only complaint is that they were oily. I had misted the foil liner with olive oil, but the wings themselves gave off lots of oil and yet... they stuck to the foil and had to be scraped off with a spatula. Go figure. I would still make it again for a party because they were so simple and quick to make.

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Cooking Level: Intermediate

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Reviewed: Jul. 14, 2007

This is my new standby for wings at parties. Not only that, but it will be my new standby for teriyaki marinade. It's really wonderful. I made 2 batches of wings for my housewarming party, and they went quickly. I added most of the marinade to the pan while cooking, so they essentially "boiled" in the marinade. It made for sticky, delicious chicken. Will be making again and again.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 11, 2007

OUTSTANDING!! FEED THIS TO A MY HUBBY AND 5 OF HIS FRIENDS ON HIS B-DAY AND THEY COULD NOT GET ENOHGT. wHAT i DID - TIP FROM MY MOM- COOK IN JUICES AND BASE EVERY 20 MIN. THEN LAST 20 MIN OF COOKING DRAIN JUICES AND PUT BACK IN OVER TO CRISP UP FOR 15 MORE MIN. THEY CAME OUT PERFECT. " THE BEST WINGS I HAVE EVER HAD" RAVED TWO OF THE GUYS. THEY WERE VERY MOIST AND CRUNCHY ON OUTSIDE. THANK YOU SO MUCH FOR THE GREAT COOK THAT POSTED. I'M A COOKING HIT WITH ALL THE HUSBANDS ON OUR STREET. OF COURSE, THE WIFES...WELL... THEY ALL WNAT THE RECIPE : )

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Lisa Girl

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Reviewed: May 18, 2007

Good flavor. I did not marinate overnight but baked at lower temp and a little longer. Worked great!

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Manda

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Reviewed: Feb. 1, 2007

Made these for a cocktail party I had and they were delicious. I added about 1 tsp of pepper flakes since my crowd likes spicy. So easy to make to!

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CW1113

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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Reviewed: Jan. 26, 2007

Outstanding! I made another batch the following weekend just for my family

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tryto82

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Reviewed: Dec. 21, 2006

Simple to make and so good. I took them to a Christmas potluck at work. They were eaten up! Everyone liked that they were not too hot and spicy like other recipes. A keeper!

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