68 Reviews of Marinated Chicken Wings

From: MizzNezz

On Apr 2, 2002

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.

From: Mrs. DJ

On May 6, 2002

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.

From: Lorac

On Apr 9, 2002

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.

From: karen in tbay

On Aug 8, 2003

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.

From: CraftScout

On Jan 26, 2008

Yumyumyumyumyum. Everyone's stomach was growling as these were baking, the smell was so good. Even my toddler was licking his lips when they were just about done. Thanks to previous reviewers' input, rather than tossing the marinade, I brought it to a boil in a small saucepan (watch it, or it will boil over!), and then backed it down to a simmer, both to kill anything still living in it and to reduce it to a nice glaze. I simmered it while the wings baked for 30 minutes, brushed the top (meaty) side of each wing, then returned the wings to the oven and the sauce to the stovetop for another 20 minutes. Brush again, and bake for another 10 minutes. Delicious, and I should have made twice as much! Both kids (6 and 19mos.) loved the flavor. Thank you so much for posting this super yummy (and really easy) wing recipe.

From: Joseph

On Feb 5, 2006

I've made a similar version using ginger, soy sauce, sugar and broth for years and I usually let mine marinate for 2 - 3 days. I notice a big difference with the longer marinate time.

From: Gidget

On Mar 30, 2002

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.

From: Jewelies

On Apr 18, 2004

These are our favourite and I always make sure I have some made up in the marinade and stored in the freezer so all I have to do is pull them out and let them defrost in the marinade. I use a small tin of crushed pineapple (about 3/4 cup) along with it's juice. Kids just love these.

From: ms_bold

On Nov 8, 2004

Hubby's favorite wings are teriyaki-style. He was in heaven with this recipe. I didn't change a thing...except that I flipped the wings part-way through baking in order to brown both sides. Personally, I prefer "hot" wings...but, these are a nice change of pace, if you like something sweeter.

From: Jan Marie

On Feb 3, 2008

Superbowl is just starting and the wings are GONE....finished....devoured. I should have made a double batch. I followed the directions but they were done in about 45 minutes. I sprinkled some toasted sesame seeds on them and broiled them a couple of minutes in the end. Yummy. Now my favorite wing recipe. PS. I used costco frozen wings and didn't thaw them, just poured the marionaide over them in a zip lock bag and put in the fridge.