These wings are VERY good! I doubled the recipe and added a touch more brown sugar. I also thickened the sauce with cornstarch. It made the sauce kind of like "sticky wings". I started with a 3lbs bag of frozen wings "portions" and browned them under the broiler to crisp them up. I then combined the sauce and chicken in a pan and let it cook a little longer. I then put them in my crockpot to finish cooking. As stated these are awesome and they are not any leftovers!
These are by far "the best" tasting chicken wings my husband and I have had in a long time. This recipe really deserves more than 5 stars. I have made these twice so far, but did not use frozen wings. I used thawed wings and drummettes (exactly 2 lbs. ea.) a total of 12 wings. The 1st time I cooked these, they were done within 18 minutes. The 2nd time I cooked these, they were done within 16 minutes. For those who enjoy eating wings and are making these for the first time, be sure to have enough wings and sauce on hand, cuz this recipe will leave you craving for more. "Thank you" LEEZAH for this wonderful lip smackin' finger lickin' recipe!! It's a favorite of mine 'n my husbands.
I used regular chicken breasts cut up instead of wings. We didn't have any leftovers it was that amazing! I added a little flour to the sauce to thicken it up to pour over rice.
Yum! My guys loved these! I made them a little more "South Beach" friendly, though, by using brown Splenda and tomato sauce in place of the brown sugar and ketchup. Also, I let them cook a bit so I could drain off some of the fat before I added the sauce ingredients. My guys asked me not to loose this recipe, they want these again!