- Most Helpful
- Highest Rating
OMG!!!! I just made these and they are so delicious! Thank you so much for the recipe DjMastermum. I took "Uncle Bill" advice as well and cooked it for 52 minutes at 350 and 8 minutes at 355. I will be making this again!
Only ok for us. Maybe it's because we used chicken thighs? The flavor never got into the meat.
A keeper of a recipe! Thank you for sharing this delicious and easy recipe. I used a honey lime jelly in place of the honey and avocado oil for the oil. I recommend turning the wings about halfway through so that one side isn't overdone. I think next time I will cut the sweetener by half and substitute with a spicy sauce.
This is wonderful! Prepared as written and followed the advice of other reviewers by turning up the temperature for the last 10 minutes to let the sauce carmelize. Served with rice and thickened the sauce with cornstarch and water at the end. We will definitely be having this again!
A relative made this, and I happened to see the recipe sitting on the counter the night she made it; and made it a POINT to come on here and tell how awful it was.... It was in for over an hour, ans still tasted NASTY!!! Caramelized, um, no. More like Asian buffet nastiness, my poor kids didn't even want to choke it down!!! Will definitely not be adding it to my recipe box, and I hope it falls out of hers!
Excellent recipe - prepared exactly as written - the only thing I would do different next time is skin the legs, neither my DH nor I care for chicken skin, and marinate for several hours to allow the deliciousness of the sauce to permeate the meat. Thank you djmastermum for an excellent recipe. We will be enjoying this for years to come.
Followed the directions to the letter. Caramelized beautifully but the sauce was very greasy. Am going to tweak this one a little next time by either removing the skins or roasting the chicken on a pan with a rack/drip pan first for a bit and then basting with the sauce. No complaints, though - gobbled 'em up!
This recipe is great. It's going on my "Keepers" list. Thanks for posting it!<br/>What I love about it it:<br/>-It's so flavorful. The soy tenderized the chicken nicely. Before serving, I skimmed off the fat from the pan sauce and poured remaining glaze over chicken. <br/>-The ingredients are usually right on hand.<br/>-It's quick, easy and rather inexpensive.<br/>-Can be multiplied up for a crowd in a foil pan. It's pretty enough for a party! <br/>-Can be made with skinless, boneless chicken breasts and thighs. (I'd recommend this)<br/>-For another layer of interest, it can be "fired up" with a teaspoon or more of crushed red pepper (which I added, because my husband is addicted to cayenne. Lol)<br/>Get you some cornbread!
Instant hit, my family loved it.<br/>I added about 1/4tsp each of Ancho chili powder and Chipotli powder serious yum