Reviewed: Mar. 25, 2007

This was delicious! I was a bit skeptical because it seemes so easy which it was. But the brown sugar made the dish. The sauce was great over white rice as well. The only reason I did not gove it a 5 was because it wasn't that gooey. I recommend letting it sit out for 15-20 minutes before serving because the flavor gets alot better. What I also did was put everything in foil and wrap it up for the first 45 minutes and the chicken was falling off the bone since it was almost steamed. Added more garlic as well. The last 50 minutes I took off the foil from the top so it browned real well. Will make again.

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XENA1441

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Reviewed: Mar. 20, 2007

A superbowl hit!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Mar. 18, 2007

These wings were great. I doubled the recipe and it still was enough for us. I did use a little less soy sauce (low sodium ) and a little more brown sugar and it was so good. believe me if you are a chicken wing lover you need to make alot of these because they're great.

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 16, 2007

I didn't have time to marinade as long, but these were still REALLY good!! My hubby and kids couldn't get enough of these. I did make extra sauce and kept basting the chicken with it during the cook time. A keeper.

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SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 15, 2007

These were delish. I think next time I will double the amount of brown sugar and I also cooked them uncovered the whole time.

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lupeandnaomi

Cooking Level: Professional

Home Town: Nashville, Tennessee, USA

Living In: Freeport, Texas, USA

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Reviewed: Feb. 8, 2007

FANTASTIC RECIPE!!! I made a double-batch of these for a party on Saturday, and they were gone before my fiance even got there. His best friend ate them ALL and begged me to go back to the store and get more. I did make two ***SMALL*** changes: Because of the amount of soy sauce, I added an extra 1/4 cup packed sugar. Also, after the 50 minutes uncovered cooking time was up, I turned the oven off and let them continue to bake for another 15 minutes. The extra sugar makes them good and gooey after you pull them out of the sauce and they start to cool.

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DraickinPhoenix

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Chester, South Carolina, USA

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Reviewed: Jan. 18, 2007

I used low sodium soy sauce and I still thought the sauce came out too salty and strong. Although, my kids did enjoy them.

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amielg

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Reviewed: Jan. 18, 2007

Made these a little quicker. Did not have time to marinate so I boiled the wings in the marinade. Once they were cooked I just finished them off in the oven, using the marinade as a glaze. They became nice and gooey. Big hit at a party! Thanks, Ron

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SHARIRON

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Reviewed: Jan. 15, 2007

The sweetness for these was more of an aftertaste, because all that soy sauce was all I could taste initially. These weren't gooey either. Will not be making them again.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 13, 2006

I doubled the ingredients in this recipe, and it made more than enough marinade for 4 lbs of wings. Marinating the wings overnight in the fridge gave them an amazing color, even before baking. I also used a baster to remove about a cup of the marinade before putting them in the oven, because I was afraid it would bubble over and make a mess. I baked them uncovered, 45 minutes, turned them, then baked another 30 minutes in a 350 oven. The chicken was fall-off-the-bone tender, and the wings were a beautiful color, and sweet and gooey as promised. Will keep this recipe!

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Kelly

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Reviewed: Oct. 16, 2006

These chicken wings came out very tasty. I tripled the recipe for my family of 6 (my husband and I, and our 4 boys), and they disappeared in a flash. My only complaint is that the sauce bubbled over the sides of my pan while I had the tin foil covering it, and made a huge mess inside my oven! And it wasn't that I used a shallow baking dish either. I wonder if anyone else had this problem?? I would have given these 5 stars if it weren't for the horrific clean up work that I had to do afterwards.

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Sep. 30, 2006

I can't believe this recipe doesn't have a full 5 star rating.. I made this over a year ago and it's been a family favorite ever since!!! it is soooo good!! I don't use the ginger root though.

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JustShar

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Reviewed: Jul. 11, 2006

Great overall recipe. I made some changes to mine because I prefer a kick. Also - some reviewers said that their wings were too salty; I used low sodium soy and it turned out perfect. My changes were: 1/2 teaspoon of ground cayenne 1/2 teaspoon of chilli poweder dash of chilli flakes 1 teaspoon of chilli paste and I increased the ginger to 2 teaspoons. And even though this sounds like it is ULTRA hot - it actually isn't. It has a nice kick, but not so much that you can't eat them. My guests adored it. Also - in response to it not getting gooey - this is true, but the flavor is great nonetheless. Also, I found that if you toss the wings in the cooked sauce and let stand for a while, this does add to the gooeyness factor! Hope this helped!!

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Ztwinn

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Reviewed: Jun. 25, 2006

Im sorry but these wings were waaayyy too salty! Im very surprised it got such rave reviews. The base flavor was good but the saltiness made these wings barely edible. Maybe if low sodium soy was used it wouldve been better. Im sorry but I cant recommend this. I give it 2 stars for a good baseline taste.. only if I couldve enjoyed them. :(

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Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

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Reviewed: Apr. 29, 2006

The the ginger in this recipe is great! I actually added more then called for. Loved them!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 14, 2006

SWEEEEEET! My boys said they were the best wings they've ever had. I couldn't make them gooey though, darn it!

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GETALISON247

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Reviewed: Mar. 13, 2006

This recipe was so simple, and the chicken was incredibly moist and tender, fell off the bones. I made it for an appetizer at a baby shower, and they disappeared.

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TAMMIRIFFIC

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Reviewed: Feb. 20, 2006

I had wings similar to these at the Super Bowl party that we went to, I loved them so much that I searched for a similar recipe and these tasted just like them. I made them yesterday to take to a dinner party as an appetizer, but I didn't want to share. I will be making these again for sure, this time for just my husband and I to enjoy! Thanks for the great recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2005

These are really, really good. I doubled the recipe and served then at a pool party this summer. Mine did not get gooey or sticky but that didn't matter, the meat fell off the bone. The only thing I added was toasted sesame seeds sprinkled on top for presentation. They looked and tasted great. There wasn't even one left over.

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