Reviewed: Dec. 9, 2011

My family really like these. yummy!

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Reviewer:

momsutton

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Reviewed: Nov. 4, 2011

Awesome! I was only able to marinate for an hour (hungry husband came home early); but dee-lish! I trim the skin and fat off my wings before baking, and this recipe really worked with that

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Reviewer:

PolskissGirl

Cooking Level: Intermediate

Home Town: Chetwynd, British Columbia, Canada

Living In: Vernon, British Columbia, Canada

Reviewed: May 18, 2011

I love sesame seeds....these were great

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Reviewer:

eliza

Cooking Level: Intermediate

Reviewed: Sep. 11, 2010

We halved the recipe, omitted the regular onions and added 1-2T of honey. I fried the chicken wings then added to the liquid mixture on the stove top. Keep turning until it caramelizes and enjoy. I'm sure it would be great as written too! This is now my favorite chicken wing recipe until I try the next one. HAHA

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Mar. 16, 2010

These are very easy and tasted good. My sons both ate them up, although I thought they were a bit bland. Thanks though.

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Reviewer:

TB_Cook

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Reviewed: Feb. 11, 2010

These are amazing. I did turn the oven up to get them nice and crispy. Thanks for a GREAT recipe!

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Reviewer:

Littlepammie

Cooking Level: Expert

Reviewed: Feb. 8, 2010

This was great! I did not use white onions because I was lazy. I boiledthe marinade and based the wings before turning and then again the last 5 minutes. Cook temp and time were perfect! I used a broiler pan lined with tinfoil and the top grates prayed with Pam, cleanup was a snap.

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Reviewer:

Hatchi

Reviewed: Jan. 12, 2010

I'm pretty sure this was perfectly awesome; I'm going to have to do another stack to be sure as I burnt these in the process of trying to get them right crispy. Anywho, changes include--had no green onions on hand, so they were out. Also felt lazy and didn't want to chop onion. Dashed onion powder in instead. It's too bad I burned so much of the flavor out because the marinade smelled *amazing*.

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Reviewer:

Aredendra

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 8, 2009

Good basic recipe though I would marinate it longer (had it in for 4 hours and it just didn't absorb as much as it could). Would recommend using brown sugar instead. Overall, a good recipe with some tweaks.

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