53 Reviews of Sticky Soy Wings

From: Lusil

On May 9, 2004

My son made these for me today for Mother's Day and WOW!! We were hesitant to cook for the full 1 1/2 hours, but after 50 minutes we decided to turn them over and finish the recipe's cook time. Fabulous taste, definitely sticky and they fall off the bones. You may want to cook in a disposable pan, because the sauce "sticks" to the pan as well as the chicken. Thanks Debe for a making my "Moms Day" a delicious one.

From: Lilladyc

On Feb 20, 2003

These wings were fantastic! I was a little leary as to the amount of brown sugar. But once I added the spices, it was perfect. Followed the recipe exactly. I am a wing fanatic, smelling them while they cooked, couldn't wait for them to be done. And they truly were very STICKY! Will definitely make these again and again. When you make these try to buy the meatiest wings you can find. DH went to the store for the wings, and the pack he picked had some big ones for the most part, and a couple of scrawny little ones. The little ones were getting a little dried out, the bigger ones were delish! Can't add any comment other than that to top this recipe!

From: cookin'crane

On Feb 7, 2005

VERY GOOD...We changed recipe up a bit. Dumped all in crock pot turned on high for 6 hours. Not a drop left.

From: Chef Mommie

On Feb 3, 2006

Another 5 Stars!!! These were great! I made them as a surprise for DH and had them ready when he came home from the midnight shift at work. He was thrilled. I doubled the sauce for 5lbs of wings. I used one cup lite soy and one cup regular soy because thats all I had. Who knows, I may do it like that again! I have one suggestion- Make sure your wings are skin side up for the last part of cooking. One thing I can't stand is soft skin on my wings, so I flip them upside to crisp them up a bit. — posted Oct 30, 2005 Edited to add- I have made them several times now since the first time I made them. These are my favorite Zaar find thus far. Everbody seems to love them everywhere I take them and they are so easy to make! I almost feel like I am cheating when I am asked to bring something to a gathering and I take these. People gobble them up and ask me for the recipe. When I made them in the past, I lined my pan with foil and it worked. The last two times I made them, it got under the foil anyway (?) but I sprayed the pan with pam before lining and I rinsed under hot water as soon as the wings were removed and that was fine. As far as them burning- I turn once or twice during baking and I have no problem with that. I let them cook the full time listed. They really never do crisp up but it makes me feel better to have them skin up for most of the cooking. I don't double the sauce anymore. I use the listed amount for four lbs. of wings. That is four lbs. in my pic. These one day will be called "Mama's Wings" by my kids! Thank you for this great recipe!

From: Chef Johnny K

On Nov 25, 2007

The first time I made these I had the issue with the sauce not thickening up. But the second time I cooked the chicken for 30 mins drained off the juice and then added the sauce. This time they thickened up real nice. I do like the sauce but think it may be a tad to sweet so next time I will cut the sugar and hope that they get sticky.. I do plan on making these again.

From: Miss Fitz

On Jun 5, 2005

WOW-These are so tasty; really dark and sticky and full of flavour. The salt definitely isn't needed in my opinion due to all the soy and I may use heaped tablespoons of both garlic and ginger the next time I make them but there will absolutely be a next time and, I'm guessing, not too far in the future. Thanks for all the tips re lining the dish - it saved me a lot of scrubbing!

From: Art2

On Mar 20, 2005

I've been a wing lover for as long as I can remember. We came across this recipe and gave it a try. These were just great, the brown sugar and soy sauce combination made for an unbelievable flavor. WE followed the recipe exactly and won't change a thing when we make them in the future. Thanks for a great recipe Debe.

From: Cheryl Anne 1945

On Mar 4, 2005

Tastes so good. What a great recipe. Great for any party or just at home. I am asked to bring the chicken wings to every party I am invited to now. I didn't have brown sugar one time so I added 2 tablespoons of molasses to the white sugar. It still tasted the same.

From: Bev

On Jul 4, 2005

This is wonderful! I doubled the sauce for double the wings and everyone of them disappeared in a flash! The flavor of these wings is fantastic! I wouldn't change a thing!

From: Redneck Epicurean

On Dec 12, 2005

Made this with chicken tenders...pretty good, but the whang threw me at first. I do have a suggestion, though. Make these in one of those turkey oven bags and the clean-up is a cinch. Don't tie the bag closed and the chicken comes out perfect just like the picture. Hope this helps!