162 Reviews of Caramelized Chicken Wings

From: Fairy Godmother

On Dec 29, 2005

One of the ways I avoid the fatty part of wings is to precook the wings on a foil lined cookie sheet at 350 for 30 minutes. Drain and continue with the recipe. When this is done the sauce is perfect. Great recipe

From: HeatherFeather

On Feb 10, 2003

Wow! The sauce on these chicken wings has to be the best I have ever tasted for sweet wings. Absolutely finger licking good! The prep is super quick and this is a very easy recipe to prepare. (Note: I only had frozen chicken wings, which I used but did not thaw first. They were ready in the same time as the recipe instructs and I cooked them at the same temp.)

From: taylortwo

On Apr 19, 2003

outstanding! everyone in my family was smacking their lips and licking their fingers. i did add alot more garlic but that was the only change i made to the recipe. i cut off the wing tips and discarded them and then cut the wings into 2 pieces. they took a little longer than 1 hour and i kept turning them every 5-10 minutes after an hour was up to get them really evenly glazed. thank you for the recipe.

From: SilentCricket

On Dec 27, 2002

Absolutely delicious! I fixed them (this was the first time I fixed chicken wings and with this recipe, it won't be my last!)for Christmas Eve and they were yummy! I love the sauce...full of ingredients I usually have on hand, which is great! My 7-yr old thought they were better as leftovers on her birthday...She was ready for more, but they were gone! A finger-lickin' good recipe that is a definite keeper in this house...Thanks so much T/T for this scrumptious recipe! YUM!

From: MelinOhio

On Oct 4, 2006

Very Good, I cooked and drained off fat before adding sauce and it still did not thicken, but the flavore was fantastic, next time I cook these uncovered and I think the sauce will thicken, definately a keeper , thanks.

From: ellie_

On Nov 26, 2002

Delicious! I used a chicken drumlets and chicken legs instead of chicken wings, garlic salt instead of garlic and regular salt and got rave reviews for this simple-to-make chicken dish. My ds couldn't stop eating these! We will definitely be making these again soon. Thanks for posting this delicious keeper recipe.

From: Amy D

On Oct 8, 2003

I tried this recipe for a party and it was such a hit everyone was asking for more. The kids and the grownups all loved it. I followed the recipe exactly but had to add about 15 min to the cooking time.

From: Gina McNEILL

On Oct 10, 2003

WE SERVED THESE TO OUR GUESTS OVER THE WEEKEND.everyone loved them. I added a good sprinkling of cheyenne pepper to the wings before baking. I will make these alot. Great finger food. Gina

From: cooking_geek

On Dec 7, 2003

This one I will make again! The only thing I did different was flip the chicken wings over half way through cooking. I too had to cook the wings for another 10 minutes. They were delicious and tangy!

From: sinthia lovely

On Dec 16, 2003

Amazing and easy. I threw everything in a roaster except the oil (didn't think it necessary)and it baked to perfection. I have made these three times in the last month. Every party I go to they ask for these. Thanks.