4 Reviews

These were so tender and yummy...I cooked mine on parchment paper and they got nice and crisp in the oven...so I didn't throw them on the grill...just plated them after the 2 1/2 hours of cooking...I didn't have the brown sugar sub so used white...I forgot that they needed to marinate for hours so mine only hung out in the marinade for 3 hours before hitting the oven...this is a keeper thanks for posting it...

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teresas May 10, 2015

Marinated for 24 hours/over nite and followed exactly. I agree with other reviewers, talk about fall apart tender! I might add some hot sauce next time, but this was perfect they way it was. Thanks for posting!

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Andi of Longmeadow Farm June 12, 2012

WOW these were fall apart tender. I had 8 wings (tips removed) with a total weight of just under 1K and initially baked at 150C fan forced and checked at 2 hours, removed the top foil and cranked the oven up to 180C and put back in the oven checking at 15 minutes and they were nicely browned on top and went to turn but the first one just fell apart so covered with the foil and left for 10 minutes and they could be plated up with ease and will look forward to trying this with drumsticks in the future. Thank you Secret Agent, made for All you Can Cook Buffet.

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I'mPat August 10, 2011

Tender, falling off the bone, flavorful chicken wings. I made these to take to my in-laws Memorial Day cookout. I had a 4 pound bag of wings so I double the marinade ingredients and let the wings marinate overnight. I cooked them in the oven for the designated 2 1/2 hours and then took them to my in-laws. My brother-in-law put them on the grill for about 10 minutes. Once they were put on the platter, they were gone in a flash. Everyone kept commenting on how good the wings were. Made for Diabetic Cooking Tag Game.

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Crafty Lady 13 May 31, 2011
Low Carb Wingie Dingies