Me and the li'l chef (my 8 yr old son) wanted to make some tasty wings, and we had all the ingredients, so...... prep time was about 15 minutes, we then let the chicken sit in the fridge for 45 minutes, plenty of time. Put the wings on a cookie sheet w/ aluminum foil and broiled first for 3 or 4 minutes to crisp them up, then cooked for about 55 minutes at 375, basting w/ extra sauce we made in a different bowl every 10 minutes. These turned out fraggin' sweet!!!!!! Literally just like Christinet's picture..... I will admit, we used all the ingredients, but I rarely measure, so we used more molasses and ginger and garlic, and a little less soy sauce and we added about 10 good dashes of Tabasco. The li'l chef liked the minor heat kick, so if you want a little more, I'd say double the dose for a good zing. Wish we had bleu cheese...... but ranch dipping sauce was all we had, and it was pretty good. These are very sticky if you baste them as we did throughout the cooking process, so be prepared to lick you fingers..... a lot..... We're going to try boneless wings/chunks next time, so the other li'l chefs in the house can eat them too without getting toooooooo messy from the bone-in ones!!! Thanks for reading,
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Me and the li'l chef (my 8 yr old son) wanted to make some tasty wings, and we had all the...