Very good. I tried a smaller amount of wings just to try this and the kids wanted more!

Buy fresh chicken wings and fry them hard THEN put the sauce on them and heat in oven @325°F for 20 minutes. The wings will be cooked and hard and delicious. Using frozen takes forever, even if thawed. FRY HARD with super hot grease and then baste with sauce and heat. YUMMY!

Tried this last night. It was easy enough to make and the family loved it.

For those of you who used this recipe with chicken legs, thighs, chicken breast, etc. Did you remove the skin or leave the skin on?

Just fixed the baked chicken wings. They were to die for. If you like chicken try these! I used Sweet Baby Ray's BBQ sauce, no soy sauce (too high in sodium). Oh so good.

The skin is the best part!

very good

The 250°F did not cook - raised it to 275°F for 3 hours. Frozen wings used. So simple - so good.

I believe that the only reason that the recipe says to not thaw your wings is to make it easier for people. If you are worried about it, just thaw them first. And as the recipe says, they will be done when they are tender.

Once they're fully cooked, can you freeze and re-heat?

My family loved this chicken!! I followed the advice of a few other reviews and I unthawed the chicken a bit before cooking. I didn't have honey so I used pure maple syrup... turned out excellent!!

Oh, I forgot to mention that I baked the chicken at 375 F for about 1.5 hours.

I made this last night but with variation. I used semi-thawed wings and use teriyaki/sesame sauce instead of soy sauce and did not pour the mixture into the pan as I do not like soggy chicken. I basted before put into the oven and then every 30 minutes for two hours at 250°F. Once the two hours was up, I broiled on high for about 5-7 minutes and placed in crock pot on warm for about two hours until dinner time. Turned out fabulous!

I did a 5 lb. slab of bone in ribs, thawed, with this recipe! Did half soy and teriyaki, added 1 tsp. liquid smoke and 1 tsp. chili powder. Had to cut slab to fit my roasting pan. Put ribs in bone side up, spread half mixture on top, cooked at 350°F for 1 hr. no lid, then turned ribs and spread with the rest of mixture and cooked for 2 hrs., with lid on, turning every half hour. Fall off the bone delicious!!!! Drained the juices into a metal bowl and let cool, skimmed off fat and used mixture as a dipping sauce. Cajun rice and steamed broccoli as sides!

I have made this recipe for years now, and every time my family comes to visit me, they always ask for this recipe. Just a tip after using this recipe that long, if you don't have honey on hand, you can definitely use a dark corn syrup, or maple syrup. If you don't like the saltiness, you can use lower sodium soy sauce. Can't wait to make this again tonight!

Nice basic recipe. I cut the sugar to 1/4 c. brown sugar, did do the soy, ginger, and garlic. Added 1 tbsp. balsamic vinegar, and 2 tbsp. hot peppers preserved in vinegar.(blender not necessary, just mince stuff fine and combine.) It works well to balance the sweet with the hot and sour. Serve with home made egg rolls (easy!) to dip up the sauce. Adjust cooking time and temperature to size of meat portions and degree of thaw. I used defrosted chicken thighs, baked at 325°F for about 1 1/2 hours, turned thighs to baste in sauce in baking dish 3 times. I am doing this tonight with pork chops. Can't wait!