Reviewed: May 28, 2012

Made this up last week and it tasted amazing!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it ALOT of extra flavor and make it taste better!! Def have to add this to my weekly cook book

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DANNAREISS

Reviewed: Mar. 19, 2012

If you love crunchy wings that are perfectly cooked and still moist inside than look no further...you could swear they were fried except that they are no greasy, which is a good thing. We followed the recipe up until the honey coating which we did a hot mango chutney instead and they were fantastic. You could put any sauce you like and they'd be great but I will try them with the honey sauce sometime.

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homebrewmom

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

These were great, particularly for oven baked wings! I marinated the wings for just about 8 hours before dipping and baking. I, personally, didn't care for the honey sauce, but that's due to personal preference, no fault in the recipe. If you dig honey, you'll love it! If you're not a honey fan, like us, use the wing base and coat w/YOUR favorite sauce (which is what we'll do next time). THANKS for a super CRUNCHY oven wing, Boomdog02!

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lovestohost

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Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

made these tonight- I marinated over night and for whatever reason the coating didnt stick evenly. Also I baked for closer to an hr. - 40 mins was not long enough. I put them into a large bowl, drizzled the honey over and that was good. I just didnt find enough breading stuck, maybe the corn flakes weren't finely ground enough?

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liz

Reviewed: Jan. 7, 2012

Never tried wings with cornflakes and I am a WING PRO...especially when you bake them!! I am preparing these this evening...will post later the results!!! No sous-chef required....

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ImaginaryChef

Reviewed: Sep. 11, 2011

My breading was also very floury and dry after baking. The chicken also dried out (to be fair- I used white meat). The honey sauce was overwhelming, the spice didn't balance the sweet- even after adding extra. The marinade smelled AMAZING, and I may use this portion of the recipe again in another form.

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Amy

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

I used blsl chicken breast sliced in smaller pieces and they turned out great! Marinated for a full 24 hours. When assembling I realized I had no cornmeal so I had to skip it but they still turned out crispy. Used more than a tablespoon of the red pepper flakes. Crunchy and spicy. Love it!

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Jul. 17, 2011

My family loved this recipe. I used chicken breasts instead of wings. My son went back for seconds. Thank you for a wonderful recipe.

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Reviewer:

Sweettreats

Home Town: Orangevale, California, USA

Living In: Antelope, California, USA

Reviewed: Jun. 21, 2011

Can't really rate it because I haven't tried it yet, but I'll give it 4 for now just because it sounds awesome. A piece of advice for the breading that falls off - after coating the wings in the cornflake mixture, stick it in the fridge for an hour, or the freezer for 30 minutes before baking them. The cold will make the breading actually "stick" to the chicken. I can't wait to try this recipe, I absolutely LOVE honeyed wings.

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Robyn81

Cooking Level: Expert

Reviewed: Feb. 20, 2011

I thought this might be too spicy for my family so I omitted the hot sauce and added more red pepper flakes. This was delicious!!! The next time I make this I will add the hot sauce (just halve it for us) because I could see it was lacking some kick when I omitted the hot sauce. We couldn't get enough, thanks for a great recipe!

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