Reviewed: Sep. 28, 2008

I made them tonight and my faince really enjoyed them. I added 1/2 cup of ketchup as suggested in someone elses review then right b4 they were done i combind 3/4 cup of bbq sauce and 2 tables spoons of worcestshire and poured it over the chicken then i let cook for an additional 15 minutes. Very good, and simple. Will use over and over again.

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imcoookingnow

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Reviewed: Sep. 10, 2008

This recipe is simply delicious! I used low sodium soy sauce and added almost 1/4 cup of extra brown sugar to make it more sweet. My husband really like them too! Yum!

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Emily

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

I think this could use more acid--next time I might add some lime juice--but certainly easy and a great texture.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: May 31, 2008

Everyone loves these wings when I make them, and I've made them dozens of times. I do tweak the recipe quite a bit though. I always use low sodium soy sauce (I never use regular soy sauce in cooked recipes, it concentrates as it cooks and becomes too salty), I add extra brown sugar, and about 1/2 cup ketchup. The ketchup doesn't change the flavor much but it caramalizes nicely and makes the wings quite gooey. I also add chipotle and/or hot pepper flakes if were in the mood for spicy sweet flavor.

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SEY1

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

These came out wonderful. I did use powdered ginger because I didn't have fresh but still came out great.

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luvscouting

Cooking Level: Intermediate

Home Town: Bensalem, Pennsylvania, USA

Living In: Berwick, Pennsylvania, USA

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Reviewed: Mar. 10, 2008

I have found a better way. When you first make the mix, the brown sugar should be at least (if not a little bit more) than the amount of soy sauce. Also, I found out by accident when we had a menu change, that marinating over night really made a positive difference. Turn frequently when marinating. When oven is preheated, sprinkle a very generous amount of brown sugar over the wings. Bake covered at 350 for 45 mins. then uncovered 30-40 mins. Turn a few times. Can increase to 375 or more to crisp for the last 10-15 mins.

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Megan Elizabeth

Cooking Level: Beginning

Home Town: Potsdam, New York, USA

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Reviewed: Jan. 31, 2008

I have made these wings about a half dozen times since finding this recipe. I've experimented with everything from low sodium soy to powdered ginger and every time it comes out delicious. One thing I noticed was happening, however was that the wings would have too much liquid in the pan and not always "crisp" up enough. My solution is to cook for the initial 45-50 minutes uncovered, then drain off some of the liquid and cook for another 20 minutes, flip them, and another 20 mins. I'm telling you- I've taken these to multiple events and they go over well each time, and my boyfriend cannot get enough- he always requests them! Delicious :-)

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Lianna

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: Rocky Hill, Connecticut, USA

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Reviewed: Jan. 21, 2008

Made these for the Patriot's game yesterday and they were okay. I followed the recipe exactly and there wasn't anything gooey about them and the sauce was bland. My husband said to remove this recipe from our box.

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KSWRIGHT

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Jan. 15, 2008

Excellent recipe.. I did cut down on the soy sauce slightly as per the other comments.. but they turned out great!

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ELAINE77

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 24, 2007

Simply delicious. Like others, I used less soy sauce and more brown sugar. I added some cayene pepper and next time will add more for some extra kick. These were fall-off-the-bone wonderful and will make them for an upcoming party. By the way, suggest removing the tips and splitting the wings for more servings.

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NICKGEL

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Nov. 11, 2007

This chicken recipe came out delicious. I used a big ziplock bag to marinate the chicken instead of a casserole dish. I made the marinade the night before and put the chicken in the ziplock bag and made sure the chicken was in one single layer and put in the fridge overnight. Then in the morning before I went to work, I flipped the bag over to coat the other side and let that marinate while I was at work, and cooked it when I got home. I put the chicken and the marinade in a casserole dish and stuck it in the oven as directed. It was so good! Full of flavor! I'm making it again with full chicken legs! Thank you for this delicious recipe!

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cedricswife

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 4, 2007

My husband and 3 kids ate these up so fast! Thanks for the great recipe!! My husband said they were even better the next day

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Jessica R

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Reviewed: Oct. 4, 2007

Tasty and very easy.

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Brenda

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

Really good. I added a little honey and it made them a bit more stickey and sweet. I made them for the football season opener and they all seemed to disappear!

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Ashley

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Sep. 30, 2007

Didn't like this so much. It seemed to have way too much of a soy sauce taste. I hate to be a negative one, but just didn't care for this too much.

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Feeding-a-Family-of-6

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Reviewed: Sep. 21, 2007

YUM! Tasted like wings from Buffalo Wild Wings! We live in Germany and crave wings from BWW, these brought us back to the restaurant!

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ladybug

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Jul. 12, 2007

Delicious. My husband loved it.

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CHESAHNA

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Reviewed: Jun. 18, 2007

These were easy to make and everyone loved them!

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mamichulo24

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Reviewed: Apr. 15, 2007

I trid this recipe and I found it entirely too salty. I will not try it again. With a recipe that needs so many alterations, (low sodium soy sauce, less chili, more chili, more garlic, more brown sugar,etc.) does it really deserve such a high rating?

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