Reviewed: Aug. 23, 2009

Great Great recipe!!! Zero problems the wings don't last long at all. I will take the advice of the previous reviews and add a little cornstarch to thickens sauce the next time I try cook the wings...this is one of my favorites!!

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Dee

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Reviewed: Jul. 18, 2009

Absolutely delicious! I made no changes to the ingredients, however did slightly adjusted the cooking method. Rather than covering the wings with the entire sauce, I only used half and baked according to the directions. The other half I thickened on the stove with cornstarch and added for the final 1 1/2 hours of baking uncovered. Thanks for the recipe Janet, it's fantastic.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 7, 2009

Tender and moist, but way too sweet. I won't be making this again.

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Becky

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

Made only 1/4 of the recipe - 1 lb for two people. I substituted Durkee Grill Creations St Louis Style Chicken & Rib Rub for the garlic and salt. Cooked at 325 degrees for 1 hr covered. Uncovered for 1 hr, then turned down the oven to 300 for 1/2 hr. Turned out perfect! Yummy, yummy!

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SUZQ789

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 17, 2009

These wings were amazing! By the time we pulled them out of the oven to serve they were melting in our mouths. Falling off the bone! I'll definitly make this again, and since there were no left overs I'll have to make more as well!

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PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: May 8, 2009

Great recipe. We used Chicken Drumsticks and it was perfect. I added a sprinkle of pepper flakes for a little kick. Very time consuming but I feel its worth it! A great saturday afternoon dinner.. yum!

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Audreysmama

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Reviewed: Apr. 23, 2009

I really enjoyed these! I used Dr Pepper otherwise following the other ingredients to a T. The cooking method I used was a bit different. I baked for 2 hours in the sauce, I simmered the other half of the sauce on the stove and added 2 tbsp of cornstarch to thicken. Poured on top of the wings and baked for 1 more hour uncovered.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 21, 2009

These were really yummy. They got an A+ from everyone. Even the one who wants to know why I have to always try new stuff. LOL. The only change I made was using garlic powder instead of the garlic salt. It amazed me how all the liquid disappeared

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Friend

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Reviewed: Feb. 13, 2009

Great recipe...extremely easy to prepare and definitely worth the cooking time! I had to cook a little faster (1 1/2 hours covered and 1 hour uncovered, turning every 30 minutes), and at a higher temp (350-375F), but it still turned out great. The sauce reduced perfectly, and the meat was falling off the bone. I cut the recipe in half (thank you, Allrecipes!), used a little less brown sugar than called for, and added 1/2 tsp. ground mustard. I also used Diet Pepsi, garlic powder instead of garlic salt, and low sodium soy sauce. Great flavor, and not too salty.

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PamK57

Cooking Level: Intermediate

Home Town: Rocky River, Ohio, USA

Living In: Mount Prospect, Illinois, USA

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Reviewed: Feb. 2, 2009

My husband and I really enjoyed this recipe. It was very easy to make and the length of cooking time was not as bad as I thought it would be. The meat fell off the bones and was juicy and delicious. My two suggestions to this recipe are 1) Use 1/2 cup of brown sugar and 2) Add a tsp (or two!) of Mustard powder to give it some zip. I am making it again tonight!

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PIques

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Reviewed: Jan. 22, 2009

My family found these wings a little one dimensional. HOWEVER, after I spiked the leftover wings and sauce with 1/2 cup of rice wine vinegar and 1 heaping tablespoon of grated fresh ginger, and simmered it all together for a while, all they needed was a little hot sauce to taste.

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dcmom

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Reviewed: Jan. 8, 2009

Very good! But the bake times are just SO LONG.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 25, 2008

These didn't come out for me the way the pictures looked, but they are still pretty yummy. Not quite sure what I did - my sauce came out a little soupier than stickier. But the wings were still yummy and sweet. Worth another try for me.

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kfcempress

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

this was not my families favorite

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Starr

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Reviewed: Jul. 27, 2008

Very good. For Spicy, we add 1 1/2 to 3 teaspoons of red ground pepper.

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HAEEMA

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Reviewed: May 21, 2008

my whole family loved this chicken dish and all I did was add a 1/4c. of soys sauce instead of 2tbs. and sprinkled garlic salt and onion powder instead of measuring and i used another persons review to reduce the marinade. Definetly gonna make this again

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Amy

Cooking Level: Expert

Home Town: Milford Center, Ohio, USA

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Reviewed: Mar. 14, 2008

So good! As others suggested I used more soy sauce than called for, other than that I follwed the directions to a 't'. You must cook as directed if you want crispy wings.

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