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These wings are scrumptious!! I've made two batches in 5 days. The first batch, while great, came out a bit too charred, but still tasted delicious. For the second batch, I tweaked the brush-on sauce a bit... added a half tsp extra of the garam masala spice and also added about 1/4 cup of Sweet Chili Sauce. The other thing I did was this: during the first baking time, I turned the wings once about 25 minutes through, then let them bake for another 15 minutes. Then when it was time to bake after brushing on the sauce, I turned the wings over after they started to brown (about 8 minutes), brushed on remaining sauce, then baked another 10 minutes. This prevented them from being too charred on one side, and also made them come out evenly browned. These will be in my regular rotation!

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gigimimiriri September 18, 2013

Delicious! Mine were a little different because I used brown sugar since I was out of honey. I didn't even brush them with the extra mixture; I was a bit lazy and just let them bake for the entire time and they still came out great! So I imagine they'd be even better with the honey and the extra sauce. Definitely will be making these again; thanks!

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yamakarasu February 21, 2013

Tagged this in I recommend from I'mPat. These are delicious, and I'll definitely make these again. I just have to figure out how to keep the wings from charring so much and still get them crispy. Following the directions my wings came out black. I solved the thick initial marinade problem by heating the honey in the microwave at power level 3 for 40 minutes, then whisked in the other ingredients....spread easily over the wings. Marinated for 3 hours, then I put them in the oven. Heated the honey for the glaze as well so it would spread easily, and they turned out very tasty. Sweet but with a bit of heat. Loved them. Thanks Pat!

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breezermom November 11, 2012

end product was sweet spicy melt in your mouth chicken wings. My only problem was when I made up the marinade mix it was so thick it was like glue and would not coat the wings so added some hot water and whisked than in and the marinated the wings for about 4 hours amd when I cooked them I poured the marindade over and baked for 35 minutes and the drizzled about half the honey mix over for that last 15 minutes of baking and the result was crispy sweet wings with a bit of pow factor. Thank you alligirl, made for Everydat A Holiday tag game.

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I'mPat November 05, 2012

We LOVED these wings! I threw frozen wings right in the bag with the marinade the day before, so they ended up being in there for about 26 hours. The marinade became nice and thick in the thawing process and the flavor of the cooked wings was fantastic. Next time I'm going to do chicken thighs using this marinade. This is a keeper! Thanks Alli!

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Chef PotPie August 21, 2012

Can you say "killa" wings? These were great. I mixed up the "sauce" last night and marinaded them overnight - though my sauce came out more like paste and was not really pourable! Not sure why...but I massaged the sauce all over the wings through the bag. I took them out of the fridge when I got home before putting them in the oven, to bring them close to room temperature. Baked them as directed and was worried they were getting a bit too charred after 35 minutes, so turned my oven down to 325 and flipped them all over. I think I could have doubled the vinegar sauce, as I was not able to liberally coat the wings, so next time I make these I will double that portion. DD didn't want anything to do with them, but ended up eating more of them than DH or me! Just goes to show you should not judge a wing by its color! These were pretty charred looking, but the meat was tender (not dry) and they were spicy - though it was a delayed response...my mouth was a bit on fire by the time I finished my portion. Thanks for posting this keeper - nice variation from my regular wings, and sure to impress your wing buddies. Made for ZWT8 and the Herbaceous Curvaceous Honeys.

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FloridaNative August 20, 2012
Martha's Spicy Sweet Chicken Wings