Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet.
The only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey, but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat, for about another 10-15 minutes, to thicken the sauce (be sure to stir more frequently as the sauce gets thinker).
Read MoreThis was a tough one for me. I was in that group of folks where the sauce just would not thicken. I did add a touch of cornstarch and when that wouldn't work fast enough a touch of flour- and that helped but these did not caramelize for me or get "sticky" as others had described. When I finally served them to my husband who prefers fried wings, he was very disappointed that the skin was still soft and fat-like. So, I threw the whole pan under the broiler for about 8-10 minutes then flipped for another 8-10 and my husband said "they were saved!" So, the broiler thickened the sauce, the wings caremelized and darkened and the skin crisped up. So, hopefully this helps others that may have had similar issues. Tasted very good in the end- fall apart tender- just took me a lot longer to get there!
Read MoreThe only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey, but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat, for about another 10-15 minutes, to thicken the sauce (be sure to stir more frequently as the sauce gets thinker).
Yummy and sticky. Excellent taste and I kept gong back for more along with everyone else. I made the recipe exactly as written. I did start with frozen chicken wings so I simmered them with the cover on about 50 minutes and without the cover about 40 minutes. I will definitely use this recipe over and over again.
Super good! Thank you, Shannon. No peanut butter in this house, tahini made a great substitute. Cut sugar by 1/3 - 1/2. Thickened sauce with a bit of cornstarch and baked @ 375, 40 minutes covered, 20 minutes uncovered. Nothing left. YUM!!!
If I could take a bath in this sauce, and then lick it off of my arms and legs.... I totally would....
If I could give this more stars I would - thank you Shannon!! This was absolutely fantastic!!! No changes needed. This recipe is so much easier than a similar chinese one I have, but it doesn't take over 2 hours to bake and turn and I LOVE that I don't have to take the time to marinate!!! We all loved it and I'm making it another time this week - but tonight I'll used boneless thighs. I hope others discover and use this recipe!
I made this recipe today and it came out amazing. I used drumsticks instead of wings, and chunky peanut butter, which worked since the peanuts added the extra crunch. I also used splenda instead of sugar. I simmered them covered for 30 minutes, then finished them in the oven for another 30 minutes so they got that golden brown carmelized feel. Great Recipe. (see my picture above- imtanesn)
Very tasty. The family truly enjoyed these wings. The only thing we were missing is a little crispiness. I think next time I will prepare in the broiler or something. This is a keeper. Thanks so much for sharing.
This was a tough one for me. I was in that group of folks where the sauce just would not thicken. I did add a touch of cornstarch and when that wouldn't work fast enough a touch of flour- and that helped but these did not caramelize for me or get "sticky" as others had described. When I finally served them to my husband who prefers fried wings, he was very disappointed that the skin was still soft and fat-like. So, I threw the whole pan under the broiler for about 8-10 minutes then flipped for another 8-10 and my husband said "they were saved!" So, the broiler thickened the sauce, the wings caremelized and darkened and the skin crisped up. So, hopefully this helps others that may have had similar issues. Tasted very good in the end- fall apart tender- just took me a lot longer to get there!
This was delicious!! My husband and 4 kids (ages 11, 9, 7, and 3) and I all l.o.v.e.d. it! My husband was leery because he doesn't like "weird" food (peanut butter + soy sauce = weird in his book), but he ended up loving it!! It was so disappointing when it was gone! I used 12 drumsticks instead of wings because that's what I had. I made the sauce as written, just tripled it to make sure there was enough for the drumsticks (no sesame seeds on hand though). It was so very easy to do and the family's favorite meal in a long time! This will be on a regular rotation! It was *very* sticky, but worth it! We served it with Japanese noodles and sliced bell peppers. I'm going to try the sauce with shrimp or chicken over pasta or rice so we can eat it with a fork and it might be less messy. It was oh so good! Thanks for a fantastic recipe Shannon!
This is a great go-to dish; Ingredients I usually have on hand, nothing too exotic. I just dumped everything in the pan, checked on it occassionally & it turned out great. Next time I will half the sugar, add more garlic and maybe some scallions. Thanks, Shannon!
Lip smackin goodness, only thing i did differently was brown the chicken first in a lil e.v.o.o. will make this again and again :)
Best chicken wings I have ever made. These were the first to go at the party, and everyone wants the recipe. Really easy and only one dish to clean up
OH MY YUMMY!!!!!! I made this in the electric skillet just like the recipe. I did everything just as directed and this is hands down the best and only way I will make wings from now until eternity! I know it is good when I look up to see my family members up to their elbows in sauce with sauce all over their faces licking fingers and asking for more!
This is already on repeat and yesterday was the first day I cooked it. I followed the recipe but baked @375 for 40 mins covered and 40 mins uncovered. If I could give it more stars, I would. Sounds weird but SO GOOD!!!!!
LOVE this recipe. I always add only half the amount of sugar in any recipe... Not too sweet. SOOO savory and delicious! Thank you. Will be making this again TONITE!
Easy to prepare and delicious. The first time we tried it we stuck to the recipe and loved the wings. The second time we used boneless skinless chicken beasts, added some hot pepper paste to give it a little kick and sliced the cooked breasts into strips. It was terrific in a salad with a ginger soy dressing.
as another reviewer said, I'd give this more than 5 stars if I could. Incredibly easy to make, and more importantly, incredibly easy to prepare. No marinating necessary, no complex preparation or cooking method. Amazing. I personally didn't change anything, and I'm not sure I would unless I had to.
This one's a keeper..I made it for a New Year's Eve party they were gone before I got to try one .
Love this! I used most of the ingredients as a baseline (water, a pinch of sugar, 3 cloves of garlic, soy sauce, salt). I also added onion powder, 1 tbsp oyster sauce, and 1/2 tsp of garlic hot sauce. Came out wonderful!!! Served over rice.
These are so easy and delicious! The only thing I changed was to take the wings out at the end, and crank up the heat a bit on the sauce to thicken it. Once it's thick, I add the wings back in, coat, and serve.
These chicken wings were awesome. My family devoured them. I will definitely be making these chicken wings again. Loved it!
this was wonderful i was weary about it not being crunchy however the meat just fell off the bones and the flavor was great i'm not a peanut butter person but it just gives the chicken a slight nutty flavor!
Finger licking good! I only used about 1 1/2 T of peanut butter and the flavor was still dominant so I added a little more soy sauce and that helped. It also wouldn't thicken up for me very much so I took the juices out of the pan, added a little cornstarch and cook it til it thickened, then threw it back in the pan with the wings and cranked up the heat until it reduced a bit. When I took them out of the pan the sauce stuck pretty well. The meat is so tender and has great flavor!
Great wings! Love that they didn't have to be fried first. Like several others, my sauce never really thickened ... wonder why it works for some and not for others? Used a bag of Tyson frozen wings, but thought I had 24, so doubled the sauce, but way too much sauce, since "24" meant they were already split. Ended up actually pouring off some of the sauce while trying to cook down the sauce, but still never really thickened. Flavor was still great, and may try this again with the boneless chicken breast and served over rice ... bet that would be amazing, too!
Delicious! I will be making this a lot! I used a package of about 12 drumsticks. Couldn't fit all in one skillet so doubled sauce and put half the sauce and drumsticks in one skillet, and half in the other. Cooked covered on the stove for 30 minutes then poured everything into one 9x13 baking dish and baked in over, uncovered, for 20 minutes. Perfectly done; it might be just as good cooked in the skillets the whole time. I wanted them to be browned on top. The only downside was having to wash 2 skillets. I'll have to get a bigger one just for this recipe. Yum, just yum. Thanks for the recipe.
I liked this but cut down on the sugar and still thought it was too sweet. The sauce reminded me of cracker jacks, which isn't bad but too sweet for my taste. I think next time I'll just eliminate the sugar and maybe use a little more honey.
YUM!!!! The sauce rocks. But it seemed like a waste to use it with chicken wings. I made some rice to eat with it and that was the highlight to me. I want to make this again, but use a chicken breast instead of wings. Throw in some stir fry veggies and this will be 5 star. Thanks!
I am rating and the reviewing the sauce only, as I have my own method of preparing wings. Based on other reviews, I halved the amount of sugar used and the level of sweetness was perfect for us. We are big fans of sweet with a little kick, so I added a generous sprinkling of crushed red pepper. I mixed all of the sauce ingredients in my electric skillet and cooked until slightly thickened. I then coated wings that had been boiled for 10 minutes and placed them on a broiling pan and broiled the wings on each side for about 5 minutes to give them a little crispiness. I then returned the wings to the electric skillet with the remaining sauce and continued to simmer uncovered until the sauce completely carmelized. Delish!!
This is a very easy recipe that makes yummy wings. The hint of peanut butter peaks through giving these wings a nice twist from our usual wings. Our sauce caramelized beautifully giving the wings a beautiful sticky coating - be sure to have plenty of napkins on hand.
This was a big hit. I left out the wine vinegar and used brown sugar in place of white sugar but this recipe was amazing and so easy to make. They are already asking for it again. Thank you.
This is our favorite wing recipe!! They turn out Great every time we make them..Never any leftovers!! The only change we make is using 1/2 the amount of sugar..I Love These Wings!!!!
Oh my word ... SOOOOOOOoooooo good!!! :) Made them for the family for Superbowl and they were sticky and tangy and absolutely a winner. I kept dipping carrot sticks into the sauce 'cos I couldn't get enough of it. My daughter was hesitant when she saw peanut butter going into the sauce but you can't taste the peanut butter at all. It just adds to the overall flavour. Will definitely be making this again. SO easy and delicious! :)
My husband gave it a 15 out of 10! I tried the recipe with half the sugar and it was delicious!
YUM,,really good and tender..my hubs thought it was a little too sweet for him,, but i;ll add some hot stuff to it next time..thanx for a sweet sticky mess..
Was nervous about using red wine vinegar b/c I don't use it often& that was all I dad & I did used a little less sugar as most suggested. My husband LOVED it. I did however have to cook it longer for it to thicken but worth the wait.
Sticky, Gooey, Yummy, Delicious! OMG we LOVED these wings. I was worried because I love my wings crispy and as these were cooking I figured they would be somewhat soggy. Although they weren't crispy (don't think these wings are meant to be crispy) they were perfect. I followed the recipe but did brown them first. I also didn't have a problem with the sauce not thickening. Me and my hubby gobbled these up quick, and he said I should definitely make these again. I will make them again and eat the entire plate by myself LOL. Thanks for sharing this recipe!
Awesome! The only thing I did differently was broiled them on each side to crisp them up a bit at the end. The recipe was just perfect!!
my family loved these wings!!!! I didn't think they were too sweet at all & It was so easy to make that I made a second batch for everyone's lunch tomorrow. Only thing different that I did was cooked the wings first in a pressure cooker then used the skillet with the sauce for 20 mins, no lid and the came out perfectly sticky. I did use a hint of brown sugar with the white sugar because I didn't have any honey on hand.
I came across this recipe and decided to try it from the rave reviews. My bf came home, tasted the sauce and was amazed. Later he simply said "Best. Dinner. Ever." I only had chicken tenderloins instead of wings and cider vinegar instead of wine vinegar but was still amazing.
We loved this one! We didn't have wings, so I used thighs. I cut them into smaller pieces, nugget-sized. One of the other reviews commented on trouble with the sauce carmelizing, so I put the chicken and sauce in the oven for the second 30 minute instead of on the stove top. I used a cast iron skillet to cook the sauce and chicken, so it transferred to the oven nicely. The chicken was in the oven at 350 F for 15 minutes, and 400 F for the final fifteen. The sauce was wonderful, served with the chicken over a wild rice mix.
This recipe is very simple but the rewards are plentiful. I made these for my boyfriend during Sunday football and he loveeddd them. I added a bit of hot sauce and crushed pepper so they weren't too sweet. I definitely added bacon for flavor!!!!!!!
This was a very tasty sauce, the family enjoyed it. My hubby thought it tasted like Pad Thai. I did mine differently though as I had no desire to stand in front of the stove for an hour. First off, I used drumsticks rather than chicken wings. I doubled the sauce recipe (but reduced the sugar by 1/3). This was a little too saucy, would do 1.5 of the recipe next time. Mixed the sauce in a saucepan on the stove and heated it so the peanut butter would melt. I also coated the chicken with flour, pan fried the drums in oil then baked them in a 9x13 pan with the sauce poured over top. Baked them for about 55 mins. To serve I poured the sauce in a pan and thickened with cornstarch. Ate the sauce with the rice and a side of veggies. It was really tasty and would make again.
I love this recipe. I have made this many times. It is very easy, and the kids love it. No seasame seeds, did not make a difference.
LOVE the "caramelizing" cooking method here. The wings were so tender, and the stove top left a nice, crispiness in places. Sesame seeds and peanut butter together? Awesome.
I loved this recipe! It was so convenient to have almost everything in my pantry already. I did not have honey and I used Asian vinegar rather than wine vinegar because that is what I had. I am not entirely sure what the difference is; they still turned out fantastic! The texture is very sticky for finger licking fun! I was first hesitant when I did not see the peanut butter dissolving into the marinade but once I moved forward and added the chicken wings and covered them, in about 15 minutes, the sauce was fully blended and smelling great.
HOLY COW this are awesome!! I of course changed things up a bit. And let me tell you I was winging it! hehe! Made 26 fried chicken wings used 1/2 cup of water 4 tablesppons of PB 2 teaspoons of honey 3 Tbs of garlic Boiled it down and added a pinch of corn starch to thicken it at the end. Mixed them all together and added the seeds last. HUGE HIT with the family!
I followed the directions exactly, and though the flavor of the sauce was good, it did not thicken. Also my chicken was on the tough side.
I have made this recipe several times...I LOVE IT! I didn't have any white vinegar, which for some might make the sauce too sweet, but I really enjoyed the stickiness, the taste, texture and tenderness of the chicken. It turns out well every time. I even used crunchy peanut butter since I ran out of creamy peanut butter. Suggestions: continue to turn chicken every 10-15 minutes, turn down heat if bottom of skillet is getting too gummy.
My wings didn't "caramelize". I did thicken the sauce with cornstarch which helped but I think we would have preferred the wings to be crispy on the outside......maybe grill or broil it after cooking. Otherwise we liked it but didn't love it.
These are phenomenal. Made them last night and followed recipe to a T. Spectacular. Love that it is a stove top recipe, not fried or baked. They are delicious, sticky and poof!!!, gone.
Delicious! Used turbinado sugar in place of white but didn't cut back amount. It has a sweet savory taste that is just unbelievable! Everyone loved them, even the kids. Made with frozen chicken wings-will definitely make again and soon!
VERY VERY Good...I made these several time, only thing i did differently was, like others i browned the chicken 1st...Its a hit..will make it many more times..
YOU GO GIRL!!! I MSDE THESE FOR DINNER TONIGHT, AND I MUST SAY VERY EASY AND SOOOOO GOOD. I HAD ALL THE STUFF TO MAKE EM....
I have made many dishes from this site,I have only reviewed one other. I am usually very critical of my food. This was "THE BOMB", made our superbowl night. Chicken was tender and flavorful from the inside out. Sauce was YUMMY and sticky. LOVED IT thanks for posting
I tried this recipe for the first time and it came out delicious! The only thing I would change is to cut down on the sugar a bit. It is really sweet. I also simmered the chicken for 30 mins covered, 10 mins uncovered, then threw it into the oven for about 25 mins. Came out nice and gooey. Would definitely make again!
I'm so glad you all like it! As MAREBANARE mentioned, I made it tonight with drumsticks. Never had tried that before...and WOW! The meat pretty much fell off the bone! Yummy & sticky! Thanks for that idea. And again, glad y'all are enjoying it! God Bless!
I made them for my kids and they absolutely LOVED them...The only thing I might change next time, is the amount of sugar I use. It was a lil bit on the sweet side...Perfect for me, but too sweet for my kids. Other than that this recipe is great...Loved it, loved it LOVED IT!!!
This is a wonderful recipe. I have used it for chcken wings and turkey wings. I like the sauce on the rice that I make with the dinner. The only change I make is to use sugar substitute and only half of what is called for.
The only reason I gave this four rather than three stars was because the sauce did not thicken as advertised. We ended up taking out the wings and broiling them a little to get them crispy, while at the same time adding some flour (3 tablespoons max) to the sauce that was still on the stove to make a nice roux which thickened up and made this VERY tasty. Great recipe!
I made this for my boyfriend-- it is his all-time favorite chicken dish. This is a great dish, especially for men and kids. The sauce is delicious, and surprisingly only slightly reminiscent of peanut butter.
Absolutely delicious! I took the wings out at the end & continued cooking the sauce to thicken it more then returned the wings and the sauce coated them perfectly. I have also used this recipe with skinless boneless chicken thighs and that was fantastic, of course with the thighs I definitely had to remove and let the sauce thicken.
The flavor is lovely and everyone in my family of 5 liked these. I will try them again with thighs and tenderloins. The sauce got kind of watery for awhile, but then it thickened up nicely at the end. (NOTE: I did cut the sugar to a couple of TBSP, used a bit of splenda, and cornstarch from the start per the other reviewers and the fact that I'm diabetic so too much sugar is not a good thing and it still turned out really wonderful. Also, I used a bit more vinegar because I only had rice wine vinegar which has a lower acidity than regular wine vinegar, and heaping tablespoons of peanut butter.)
This recipe is AMAZING! Per previous reviews, I cut the sugar to 1/3 cup. Since we like things spicy, I also added some red pepper flakes and hot sauce to the recipe. The chicken literally fell off the bones into your mouth! It was absolutely delicious. I added some peanuts and water chestnuts to the sauce and served over noodles and broccoli. I will be making again and again!
Used thighs instead, so cooked a little longer. A few minutes under the broiler right before serving made for an even better presentation. Delicious sauce. I added grated ginger.
This is so delicious!! I make it a few times a month. The only change I would recommend to the recipe is to broil the chicken for about 4-5 minutes on each side after it is cooked and baste it with the sauce to add more flavor. After that top it with sesame seeds and green onions and serve it with rice. Best chicken ever!!
Just finished serving these to my family for dinner. Rave reviews from my husband and me. The 3 1/2 year old, being her normal picky self, wasn't too sure. The 15 month old prefered the French fries, but obligied me by eating a little of the chicken too. I used homegrown chicken, of which I had frozen a pack of 10 large wings. I followed the recipe exactly, except cutting back about 2 T of sugar. They took a little longer than specified to carmelize. Will definitely make these again next time I have a package of wings!
I was looking for a wing recipe different from Soy, teriyaki or hot. I came across this and was unsure about the texture. Then I read the reviews and wanted to make them. So glad I did - they are simple, yummy and would definitely make them again.
Fantastic!!! My wife and I, and our 3 year old, loved these! Only issue I had was I cooked them in a large wok-style pan, and when it came time to thicken the sauce, it wasn't thickening until I transferred it into a standard frying skillet. THen it all came together. Served these with rice and veggies, and used some of the leftover sauce on the rice. Delicious! Only complaint was that I didn't make enough chicken, it was done too fast!!
I loved this recipe . I am not a fan of Peanut butter so i left that and the wine vinegar out. I substituted the white sugar for brown, and only added a1/3 of a cup. My children loved it!!!
This recipe came up when I was searching for kid friendly chicken recipes. I was skeptical at first but my toddler loved them. I struggle like most parents through irrational eating patterns of toddlers. She had not eaten chicken in months. The smell is great and that enticed her to give it a try. - I did make two changes, but not intentionally. I thought we had Soy Sauce in the house, and did not discover we did not until I was just about to make it. I had a bottle of teriyaki sauce and used that instead. I also only had red wind vinegar in the house. We will definitely be making these again!
Made them for the Super Bowl and they were gone before the game started!!! Kids asked me to make them again for dinner tomorrow!! Sauce thickened and it was the easiest wing receipe ever!! Thanks so much! Didn't need any changing!
Followed the recipe exactly as written, and it was amazing! Sticky, savoury and moreish. Made a fresh carrot and ginger salad to go with it, got two (very sticky) thumbs up from the other half! Om nom nom nom nom - thanks Shannon!
This is a recipes make savory sweet and tender chicken wings where the meat falls off the boane and melts in your mouth. very easy and great for a crowd, pot luck suppers or a quiet dinner at home.
Wow -this is delicious !!!!and so easy to make! I will definitely make it again. The small downside,which did not bother me because it was so yummy,was that the sauce did not thicken as promised. Maybe I didn't wait long enough. Highly recommend it.
My husband loved this recipe better than his spicy one! I added some crushed red pepper flakes (maybe 1/2 tsp?) for a bit of kick but left everything else the same.
these were really good after reading reviews I started them on the stove and then transferred them to a wire rake on a cookie sheet to get "cripsy" put the oven to 450 and continued to baste them while they cooked. I also added cornstarch to the sauce before hand to thicken it up a bit and I did not use all the sugar suggested. Seemed a bit much. Although the flavor was good I think it would be best on a meatier piece of chicken-thigh, breast, leg. I am doing legs tonight and going to use this sauce my kids loved the wings so Im sure they will love the legs!
The flavor is wonderful- reminds me of Thai food. The only thing I would suggest is some heat- a little red pepper flakes or cayenne- just to compliment the peanut butter sweetness. I've already made this several times. Sometimes I just broil chicken breasts and do the sauce separately. I add a bit of cornstarch to the water and bring it to a boil, then pour it over my chicken breasts.
Amazing! Best chicken wings I've ever had. My husband and I are addicted. Just used 1/2 the amount of sugar listed in the original recipe.
These wings were amazing my husband enjoyed them very much, the sauce thickened just right. It was sticky and very flavorful took about 45 mins. I will def make them again.
The flavor is good but these are SUPER SWEET! I am surprised that not many other reviewers mentioned that fact. Next time, I will reduce the sugar and add crushed red pepper or cayenne pepper for some depth of flavor.
Holy smokes & hot ! This was good! (Note - if you season your chicken, easy on the salt, the soy sauce adds just enough). And yes, they do get sticky and sweet!
This was really great! I cut the sugar in half per other reviewer suggestions and cut up chicken breasts into bite size pieces. It was wonderful.
