Marinated Chicken Wings

“We loved these! The sauce is excellent. After marinating overnight, they were then very easy to fix.I sprayed the foil lightly with cooking spray before baking them so they just slid off the sheet. I used 3 lbs of wings, but made the whole recipe of sauce, glad I did, they were just dripping, so good!! I will make this one a lot.”

“Voted the all time number one, best of the best, chicken wings by my familly – and they are the experts! The only thing I would do different is to lower the oven temp after the first 15 minutes to 325°F to keep them from burning – but,maybe my oven cooks hotter.”

“Absolutely terrific!My family and I loved these chicken wings.The sauce was so delicious.Followed the recipe exactly as stated.I wouldn’t change a thing.Definately the BEST!!Thanks for posting.”

“I found your recipe in the ‘Reviews’ forum. I tried it tonight for dinner and they were so tasty. There were only two of us eating, and I thought we would have leftovers for lunch the next day ( I cooked 1kg of wings ), but no way, all gone…thanks.”

“Manda, these are AWESOME! We usually cook them on the grill and they always get rave reviews from my husband, daughter, and me. What a Delicious recipe, we LOVE THESE, as they’reso moist and flavorful. Needless to say this is one of our favorite top ten recipes!Many thanks for sharing this recipe. ;)”

“I no longer have to drive down to Chinatown for my BBQ chicken wing fix.These are spot on.I made the marinade as written, then left them in the fridge for about 10 hours.Then, I read all the reviews, or, well, most of them, and I lowered my oven temp to 325° (my oven runs hot).I lined a medium-large roasting pan with heavy-duty foil, lined up the wings and then doused them without about half of the marinade, then roasted them for 1/2 hour.Then, I turned them, again dousing in the marinade, and roasted again for another 1/2 hour.I turned and roasted and doused for 1 1/2 hours and ended up with completely beautiful, carmelized and wonderful chicken wings.I’m so happy and full of chicken wing meat.Thanks so much Manda for this recipe….I’m going to try it on other stuff, like ribs and bananas (kidding)”

“These were great! We made exactly as posted (…well.. OK we had 5 lbs of wings…). Needless to say there were no leftovers and I probably should have made a double batch! I let the sauce reduce until it was almost a glaze then tossed with the wings after they cooked. These were oooey gooey fall off the bone perfection!”

“I tried this recipe for a get together and it came out really good. After reading someone’s review of it being salty, Iwas not sure if I should use the recommanded amount of soy sauce. But in the end I decided to use that amount and I have no complaints. It came out good and it was not salty at all.”

“These were really good. I used 4 1/2 lbs of wings, and clipped off the loose fatty bits of skin before marinating. I omitted the water and the vegetable oil and used a bit more pineapple juice. I baked the wings at 375 for a little over 1 1/2 hours, turning a couple of times, until the sauce got very thickand the wings were very dark brown and tender.”

“Made these for a luncheon I catered.Followed the marinade recipe exactly (I marinated overnight).Cooked at 350 for 1 hr., flipping wings over halfway through cooking. These were a huge hit!The meat practically falls off the bone and the marinade really penetrates the meat.The instructions don’t specify how much of the marinaded should be added to the pan with the wings when you’re getting ready to cook them so I just added a little, spooning it over the wings as they cooked.Everyone raved over these.Thanks for posting!”

“Mine burnt! Was I suppose to pour the sauce into pan with wings to bake together? AT 350 for 55 mins one tray was burnt and dry but the other tray that had some of the sauce were mighty fine. Next time I will lower temp, cook less time and add some of the sauce for sure.”

“These wings were pretty good, i let my mom cook them – mistake- she let them cook alittle too long so they werea bit burnt, but still very good, next time i will watch them!!”

“Wings were so very good. We will eat the rest tonight. What a wonderful treat. We had fun doing them. Thank You for the fun.”

“Delicious! I regret not using cooking spray on the foil because mine stuck on like glue. Even though I lost like 10% of the chicken wings, they were still delicious. I will also baste the wings to get better colour next time.”

“So delicious!! My family loved it! Thanks!!!”

“Very tasty and very easy. Thanks for posting!”

“Made these for a potluck … they went fast! I made them exactly as stated except I used fresh ginger instead of powdered … I may add some fresh garlic and pepper flakes next time just to change it up some. I used wing portions … cooked at 350 for one hour (any longer would have been dried out). Will definitely keep this in my “wing” recipes!!!”

“Wonderfull.I used chicken thighs and my family loved them.Thanks for posting.”

“I made this recipe twice: once using boneless and skinless chicken cutlets, and the second time using chicken drumsticks. The sauce did not caramelize well with the chicken cutlets and was just so-so. However, the sauce was GREAT with the chicken drumsticks–caramelized well onto the skin. It’s a good, sticky chicken recipe. I made the recipe exactly as suggested with the drumsticks, only I baked for an additional ten minutes.”

“These wings are yummy!! I did change one thing..I added extra pineapple juice. Instead of 1 can that the recipe calls for I used 2. I did turn them every 30 mins and the last 30 mins I uncovered them and coated them with a little more of the marinade and let them caramelize. The next time we have a potluck at work, I will make these!! Thanks for the recipe!”