Japanese Chicken Wings

I oven fried my wings (seasoned them with season salt, garlic and pepper) and floured them. I didnt use the egg, instead after I floured them I sprayed them with pam. They came out nice and crispy, I baked them at 400. After they were "fried" in the oven, I added the sauce and it was perfect. Great recipe and I was glad that I was able to make them healthier by oven frying them. I will definitely make them again.

These are soooo good! I had a chicken wing night in which I prepared these, the Restaurant-Style Buffalo Chicken Wings, and the Honey Lime Chicken Wings. They all were great, but these Japanese Chicken Wings were our favorite. So sweet, so flavorful, so crispy, so moist! One word of caution... line your roasting/baking pan with sturdy aluminum foil. The sugar/vinegar sauce gets very gooey near the end of the baking portion of the recipe and can be tough to clean up.

I did not fry my wings. I baked the wings with a little seasoning salt on both sides for about 30 to 45 minutes. Then I poured the sauce on them and baked them for an add'l 30 to 45 minutes. Make sure you baste the wings w/the sauce during baking. They were EXCELLENT!! Thanks, Tracy.

I definitely suggest making this recipe without the egg, flour or frying. I don't like to fry food unless it is really necessary to improve the taste and in this case it isn't necessary and in my opinnion does not inprove taste. To make my chicken I used wings, cut them up and put them in a bowl. I then poured about 1-2 teaspoons of extra virgin olive oil on them and made sure all the wings had a light coating of oil. I then placed the wigs on a broiler pan and put them in the oven (set to broil) until the wings were brown on one side and then I browned the other side. This is much faster than frying, uses much less oil and is much healthier. I then put the wings in a baking dish with the sauce mixture from the recipe (I only used half a cup of sugar) and cooked them in the oven like the recipe says. This way tasted much better than frying (in my opinion). But also, this way, the wings are less crispy. If you want crispy wings you better fry them.

WOW this recipe is awesome. I first tried it about 3 months ago and have been making it all the time since then. I did tweak it a little though-i placed the wings in a pan and sprinkled them generously with garlic powder and paprika-then sprayed them with pam. I baked them at 375 for 35 min-then i flipped them respiced them and baked them for another 25 min. After that i poured on the sauce and baked them another 20-25 min. I find this recipe very quick and easy and it is always a hit with my guests. You wont regret trying this recipe!!

Awesome! I used only 1/2 of the sugar recipe calls for and used half white vinegar and half seasoned rice vinegar found in Asian markets. I tried 3 different cooking variations: 1)followed the recipe's cooking method using butter to fry in before putting it in the oven. This was good, but I felt the butter overpowered the goodness of the sauce -btw, I LOVE butter, but frying the wings in butter was a step you can definitely omit and save the calories on. 2) I followed reviewers suggestions and oven-fried. I coated with egg & flour and baked @ 400 for 25 min turning once then added sauce and baked additional 30 min @ 350. This was by far the best. The skin was nice and crispy and the sauce was fabulous. 3) I coated with egg and panko flakes, baked @400 for 25 turning once, added sauce, baked addition 30 @350. This was also good and my second favorite. the panko really soaks up the sauce and gives the wing a more sweet-sticky coat then a crispy-sticky. so it depends on your taste. For all 3 variations, once the sauce was added (lined baking sheet with foil for easier cleanup), I turned the wings a few times and then removed the wings from the sauce and placed on fresh foil over baking sheet for the last 5 min.Can't wait to make it again! I forgot to add the sesame seeds like the pictures show and really wish I didn't. I'm sure the sesame seeds are a perfect touch..

Great recipe! i fried them because that's how wings should be done! If people want something healthier, than type salad in the search bar!

Sorry to have to give this one a negative rating. While the finished product looked and smelled wonderful and was relatively easy to prepare, the taste was overpoweringly sweet. I should have known better, but given the high ratings, thought that all these reviewers can't be wrong. Some mentioned adding cayenne pepper to "balance the sweetness" but in retrospect, I'm rather inclined believe that there's something a little wrong with a chicken dish that has as much sugar in it as an average dessert. Perhaps I'd use it again as an appetizer where you'd only eat one or two, but as a main dish for already sugar-addicted kids I'd vote no.

These were FABULOUS!!!!! i did try something different though when i made this in order to at least try and cut some of the fat. Instead of frying the wings i simply washed them, patted them dry, seasoned and put them under the broiler. I turned them over and over again and they end up very crispy. I then drained the fat and followed by adding the sauce. With the added corn starch, the sauce ends up very thick and rich Served it with coconut rice and grilled veggies. Amazing!

I give this recipe a B+. It tasted great, but required some tweaks. Here are a few tips to make excellent Japanese Chicken Wings, with less fat and MORE taste: 1. Do not fry. Waste of calories. Instead, broil on high in oven. Each side approx 4-5 minutes. Ensure you flip sides so all of wing is alittle crispy. 2. Once broiling is complete, remove wings from oven. Turn off broil function. Preheat oven to 375 degrees. 3. Line a sheet pan twice with foil. For recipes contents, forget about part with butter because we did not fry. Instead focus on sauce part. Do not use 1 cup of sugar. Use approx 1/3 of a cup. Use rice wine vinegar instead of white. For vinegar, use about 1/3 cup as well. Use about 6 TB of soya sauce or for taste you prefer. Slight sprinkle of chile peppers or hot sauce. Coat broiled wings in this mix well. 4. Once coated, please on cooking sheet and place in oven. Will cook for about 30 minutes. While wings cooking in oven, place leftover sauce in saucepan. Bring to a boil to use as a glaze. To thicken sauce, add cornstarch (to ensure no lumps in this sauce/gravy- add approx 1 TB of cornstarch to about 3TB of water, mix well and then add to saucepan to thicken sauce). 5. After approx 30 mins or until wings are cooked, remove from oven and coat them in the thickened sauce. 6. Service with white Nishiki rice or simply some veg. VERY delicious and enjoy!! :-)

Loved it! I changed a lot (like using cut up bone/skinless breasts instead of wings) and lightly frying in very little olive oil. Once breasts were cooked I added the rest of the mixture to the skillet and simmered for about 30 minutes. The longer you simmer the thicker the sauce gets. We served this on lettuce for a chicken salad. The sauce was so good, as a dressing, that my husband wants this to be in the weekly rotation of recipes! Thanks!

I made these wings for my boyfriend and his best friend last night and they were a hit! I made double the sauce and set half of it aside, then later heated it to a rolling boil on the stove in a sauce pan until the sauce thickened to a syrup consistency. I also took the chicken wings out of the sauce they were cooking in and placed them on a cookie sheet in the oven for about 15 mins. to crisp them up a little bit. We then ate the wings using the thickened sauce as a dip. It was great! I will try marinating next time I make them.

These were SO good. I followed the recipe exactly, and yes, I used the butter, and yes, I used the full cup of sugar. It's not like a person is going to eat this every day (although I wouldn't mind!). I wish people would lighten up! At any rate, it was wonderful. I entered a photo, and I'm terribly embarrassed about using frozen mixed veggies as an accompaniment. My husband said the wings were so good, the veggies didn't work! He was right. Thank you for posting this many years ago!

The wings are the best! As good if not better than any restaurant I've had them in.

These wings were AMAZING, I adlibed a couple things to make them way better (in my opinion). Changes to the sauce: Used white wine vinagar instead of white vinagar. Used brown sugar instead of white sugar. Added a touch of hoisen sauce. Added red pepper flakes. Added toasted sesame seeds. Added minced garlic AND garlic powder. Cooking method changes: Instead of using egg and flour and frying in butter, I did what others suggested and coated them in olive oil, salt and pepper and then "oven fried" them for about 15 min @ 500 in the oven turning 2 twice. Then added the sauce and baked them uncovered for 20 min @ 350, turning evenly. Then I put them in the broiler for about 3-5 mins per side or until crispy and sticky... drizzle with the reduced sauce and enjoy!

LOVE!!This recipe just the way it is. My friend's request these wings every 4th of July. I can't figure out how folk's can rate a recipe, but totally switch the ingredient's..and or change the measurement's. If you changed the recipe as written..did you really like it??

So delicious! This recipe is really pretty easy and so flexible. I have made the wings twice. The first time I made them exactly as written and got such rave reviews I wasn't sure whether to try it any other way. Thought I would give oven frying a shot to save calories and they were just as good - maybe better! I coated them with seasoned flour (no egg, just flour, cayanne pepper, paprika, garlic powder, and salt), sprayed with olive oil, and bake 35-40 mins at 400, flipping them halfway, turn up the heat if you want them crispy). Then I made twice the sauce and added about a teaspoon of cornstarch to help with thickening. I threw the wings and all the sauce into a shallow baking dish and back into the oven for another 35 mins or so, turning occasionally. So so good! They became even stickier than the fried version and had less of a breaded texture - fantastic! Guests loved them and they went faster than the always adored Restaurant-Style Buffalo Wings from this site! The sauce is also delicious on chicken breasts and rice!

I still don't know why it's called"Japanese" but I simply love this recipe. It was a big hit for our holiday party. I reduced the sugar to be half but it's still too sweet for my taspte. I will cut the sugar to be 1/3 the next time.

Yummy Yummy!

This is a keeper. I used boneless and skinless thighs instead of wings, and I fried in vegetable oil instead of butter. I also cut the sugar in half on the recommendation of other reviewers (plus I simply ran out of sugar!). I served over white rice. Will definately make again.

This recipe was renamed the Superbowl wings and have replaced the Buffalo wings on our buffet. I am rating the origanal recipe because it is absolutely fabulous the way it is. That being said, here are some tweaks that go with my nature that my family loved also. I add one clove finely chopped garlic, 1/8-1/4 hot pepper flakes, and some grated ginger to the glazing sauce. Thank you, Thank you, Thank you, for submitting this recipe.

This was a great recipe. I like it with cubed chicken breast. Also its a good idea to add corn starch at about 20min and then let cook for another 15min. This will make them nice and sticky but not too done.

Deeeeeelish. Very simple and very tasty. I recomend that you make more than the recipie, if you want left overs. Great as a party dish, especially for the holidays. With my leftoers, took the meat off the bones and made sandwiches with keiser rolls, sliced cheddar and a bit of garlic mayo (mmmmmmmmmmMMM). Another hint is you can take the 'sauce' and use it for other meats. I have put in on chicken breasts and grilled it, basting it with the sauce. You can also do this with duck, pork or beef.

I did the healthier version, and they were great!! 1. Broil wings on high in oven. Broil 4-5 minutes. Flip wings, 4-5 minutes more, so all of wing is a little crispy. 2. Remove wings from oven. Turn off broil function. Preheat oven to 375 degrees. 3. Line a sheet pan with foil and spray w/ oil. Mix sauce ingredients in mixing bowl. Coat broiled wings w/ mixture. 4. Once coated, place on cooking sheet and place in oven. Cook for about 30 minutes. While wings cooking in oven, place leftover sauce in saucepan. Bring to a boil to use as a glaze. To thicken sauce, add cornstarch (to ensure no lumps, add approx 1 TB of cornstarch to about 3TB of water, mix well and then add cornstarch to saucepan). 5. After approx 30 mins or until wings are cooked, remove from oven and coat them in the thickened sauce. ...then I stuck them back in the oven for 5 more min just to carmelize the sauce onto the wings.

these were Delicious! I made them with some rice and crab ragoons and heard nothing but lip smacking from the fam. That some good eats

I am vegan so I did not eat any but my family LOVED them! The sauce is so sweet and good. It does come out a little thin so if you are looking for a really sticky gooey sauce I would add two teaspoons of cornstarch to a little water and then mix the whole mixture in in the last 15 minutes of baking. The sauce came out soooo sticky-sweet this way. I also added a little ground ginger and salt to the flour mixture and a little gound red pepper to the sauce. The result: YUMMY! Try try try! My husband ate 3/4 of the pan himself!

I just made these two nights in a row. I took frozen chicken wings and sprinkled seasoning salt and garlic powder and then sprayed each side with PAM flour and butter cooking spray. Baked in a 385 degree oven for about 35 minutes, flipped them over and baked for another 30 minutes and then poured the sauce (which I thickened on the stove first) over the wings and cooked for another 25 minutes or so.....Got nice and sticky. Also added a little toasted sesame seeds to the sauce.

I made some changes to the recipe to accomodate out diet and to make a bit spicier and it was very excellent! Used splenda instead of white sugar, mixed in some balsamic vinegar to help carmelize and added a little chili paste for spice. Also didn't bread the chicken before frying and it still turned out crispy and delicious!

I've modified this recipe a bit, since I'm not much good at frying (although I do love fried food). I saute an onion with some garlic until they're nice and brown, then add some chicken legs to the pan. I cook the legs just until theyre starting to brown, then add a little liquid (chicken stock usually, though water works in a pinch), cover, and cook on about medium heat until the legs are nearly done. Then I uncover the pan, add the sauce ingredients (leaving out the garlic, since there's already some in the pan, and cutting back on the sugar), and simmer until the sauce thickens and the legs are done (only a few minutes). Stir in some garlic-chili sauce for heat (or add red pepper flakes when you add sauce ingredients), and serve over some good rice (I like basmati, but use whatever you have around). A little green onion and cilantro on top helps too. Easy and delicious, and less of an ordeal than frying. Definitely a good base to play around with though.

These were FAN-FREAKIN-TASTIC! Both my partner and I truly enjoyed this recipe! I didn't change a thing. I forgot about the egg..Lol! But heck I didn't even realize it until just now!! Thanks so much for a terrific recipe!!

Tracy, thank you for this fabulous recipe! I deep fried our wings (about 12 mins). Once they were done, I tossed them with the prepared sauce in a large bowl and poured them onto a foil-lined (and Pam sprayed) jelly roll pan and baked for about 20 mins, basting a few times. I sprinkled with some toasted sesame seeds during the last few mins. of baking. I used Splenda for the sauce and it worked perfectly. One note with the Splenda -- I started with half a cup, based on reviews saying a full cup of sugar was a little too sweet. It tasted great at that point. I heated it through, though, before tossing with the wings, and it lost some of its sweetness. Not sure if that's the Splenda or the heating process, but I did end up adding the other half cup of Splenda to get the sweetness back up. I made a second batch of sauce to serve for dipping (just thickened by adding a little cornstarch/water mix and microwaving for a few mins). The wings were SO scrumptious -- and they were even better reheated the next evening. The technique and flavor are so wonderful...please try this one, folks -- you won't be disappointed (especially if you like the TGIFriday's chicken with JD Dipping Sauce!). Thank you again...we LOVE this recipe! :)

THESE ARE THE MOST AMAZING,STICKY YET BATTERED CHICKEN WINGS EVER!!!!!! I was scared about all the vinegar but wow!!! amazing, double the sauce you won't regret it!

This recipe was delicious!! I was almost ready to toss the whole batch while it was cooking because of the overwhelmingly powerful smell of vinegar...But I made my guinea pig (hubby) try them first. I was shocked when he liked them. My super picky son gobbled half a dozen... he HATES meat of any kind!! I loved them myself. Don't let the powerful vinegar smell freak out you when it cooks!!!

VERY GOOD!!! but when i did it i put just a 1/2 tbs of vinegar, it was Fabulous!!!!!!! this is a keeper!

These wings kick butt and will impress everyone! The sugar that's called for is necessary to create a sticky, carmelized sauce. These are sweet, but I have 2 suggestions to counter that sweetness so it's not too much. First, I put some chile sesame oil in with the butter to add a little heat to it. Fresh chiles would probably work well in the sauce, too. Second, serve these with Japanese sticky rice. Use a short grain rice or use jasmine or basmati. The sticky rice is bland enough to contrast nicely with the yummy sauce, which is wonderfully gooey and flavorful. Make sure you baste these. About half-way through you can start basting with the juices that are falling off the wings and carmelizing. I used fresh garlic and mixed in a little pineapple juice into the sauce instead of water and I added chopped green onion--also a nice garnish. I think this method would work great on chicken breasts, as well, since there is more meat on them to absorb the sweet sauce. I've never made wings before and I'm just so pleased with these. They were so easy. One last thing--wash that pan right away or you'll be sorry later. If you aren't sure about making these, cut the recipe in half to just try it, which is what I did. Now I can't wait to serve these at a party. Thanks for this gem!

These were so-so. Not great, but not bad. The flavor was interesting and different, if a little too sweet, but my boyfriend just thought these wings were "okay". Didn't really think the end result was worth using my ingredients, so I probably won't be making these too often. Sorry.

Soooo good! The reviews are true! Have to try to believe. Made a small batch and won't be making that mistake again!

These were the best wings I've ever had. I wish they were low fat so I could eat them all the time. Maybe I will try the suggestions on here & not fry them.

Will definitely make again and again!! As recommended, I baked the wings in a foil-lined baking pan, coating them with seasoned salt, pepper, and flour (didn't use eggs), and then spraying them and the pan with Pam cooking spray. While they were baking (approx 30 min at 400 degrees), I made the sauce - adding 2 tsp each: toasted sesame seeds, roasted red pepper flakes (we like spicy), and cornstarch to thicken it up. I basted it every ten minutes - cooking them about 25 min in total with sauce on. Excellent! We used fresh wings from the local farmer's market - best wings we've ever made - better than in some restaurants!! Enjoy!

Wow. Just wow. I can't get over how delicious these chicken wings were! I followed the recipe exactly and it came out perfect. My husband said that it was one of the best things I ever made and to make it again... and again. I'd pick this recipe over Wing Stop anyday.

Well, i gotta tell you, I was soo disappointed with the results of this. I even followed the suggestions. I halved the sugar, and it just gave it an overwhelming vinegar taste, which pretty much ruined it for me. I gave this a 1* because i had to, but in my opinion it doesnt even deserve that. We just ended up ordering pizza, which was a total bummer.

My husband went crazy for this recipe! I'm a vegetarian so I have no idea how they tasted. He had left overs the next day and said they were awesome even as left overs...I guess chicken wings can get soggy, but these did not.

These were realllly good!! Sweet, sticky, tender, juicy, flavorful. It doesn't get any better! I cooked them for an hour in the oven (instead of 45min)At the end I broiled them for a few minutes to get them nice and crispy. yummm

Amazing! These had so much flavor and my very picky boyfriend liked them so much he started eating right out of the pan after these came out of the oven! I didn't have wings on hand, so I used six whole drumsticks instead. First, I seasoned them lightly with some salt, pepper, garlic powder, and cayenne pepper. I probably didn't need the full cup of flour to coat, either. Fried them in the butter three at a time, about eight minutes per batch. Put them in the oven and baked for 45 minutes, basting at minutes 15 and 30. The vinegar was overpowering when opening the oven, BUT the meat was oh-so-juicy and tender. Will definitely be making again sometime.

the sauce tasted good, very similar to Teriyaki sauce. I followed other reviewers suggestion to bake the wings instead of frying. But I think that the time they recommended was WAY too long. My wings turned out dried. I would only bake it for 35 mins at 375 and then baste sauce and bake for another 25 mins.

These chicken wings are awesome, I made them for my fiance and his son (which are picky eaters) and there were no leftovers!! Absolutely amazing recipe!

5 stars for the sauce! but omitted the deep fry, butter, egg, flour. Instead, I coated it with EVOO, S&P, and then baked it at 500 for 20 minutes (flipped in between). Then added the sauce (with an added tbsp of cornstarch), turned down the heat to 350 and baked for another 30 minutes. Finished by reducing the sauce in a pan and broiling the meat for a bit of crisp.

Very tasty I fried in canola oil instead of butter used fresh grated garlic This is a keeper

I liked the overall flavor, but as a beginner I just couldn't get the breading to stick properly to the wings. I was so exhausted at the end that the taste unfortunately did not outweigh the effort.

Last night I tried these again with a couple changes and they were even better than the first time. First I made the sauce (with about 2 tablespoons of cayanne) 24 hours in advance an let the chicken marinate overnight. I prepared them like the recipe says but let them bake for about 1 hour and 15 minutes. WOW what a difference! The cayanne balanced out the sweetness and the longer cooking time allowed the sauce to thicken and glaze over. This receipt is sooooo easy. All the ingredients are already in the cabinets! This is a keeper!

EXCELLENT! Oh man this are soooo good! I also bake fried these to cut back on the fat. I made a second batch of sauce and thickened it up with corn starch and used it as dipping sauce.. As another viewer suggested I added crushe red pepper flakes. This is a keeper!

I made these last night for my husband and I - and the end result was really good. I breaded my chicken wings per the recipe and deep fried them. Once they were done cooking in the oil, I transferred them to a foil-lined baking dish and poured the sauce over and baked, basting every 10 minutes. For the sauce, I followed the recipe almost exactly. I used 1/2 cup sugar and about 2-3 Tbsp of honey. The end result was tasty, not too sweet chicken wings.

I use to make these in a restuarant I worked at. But we called them Chinese Wings and they were always a hit on Wing Night. We would soak the wings in the sauce for a few hours and then deep fry. Awesome this way too!!!

I have enjoyed alot of recipes from this site, but this is by far my absolute favorite. The flavor is outstanding. My husband doesn't normally like chicken wings and even he couldn't stop eating them. Before we were even done eating dinner he asked when I was making these again. I did follow the advise of some reviewers and skipped the egg & flour, and oven fried them instead. I did double the sauce, and added 1/2 the sauce before baking. The other 1/2 I boiled in a saucepan to thicken,and used some to baste with and saved some for dipping. Make sure you baste often. Thanks for sharing your recipe with us Tracy. I can finally say my husband loves wings!!!

I really enjoyed this recipe! However... I did cut out the butter and didn't fry them. I oven fried them, I did the egg wash (I found I needed 2 eggs) and the flour bath and broiled them at 500 until crispy on all sides. As for the sauce. When I made it, I cut half of the sugar out. I also made 2 batches, both of which I boiled a bit to make thicker. The thinner one I used when I put the wings in the oven at 350. The second batch I boiled down until it was nice and syrupy, it made a great dipping sauce! I would've given this more stars but it was SO sweet, even with half the sugar! Next time I will only use 1/4 cup of sugar. I really don't think they need to be fried either, cut out the butter and save yourself the calories! Oven fry instead!

Very good. My husband loved them, I used buffalo wings they were great. This is a keeper.

Really great recipe! Kid friendly crowd pleaser. Made no changes. Cooked 40 min @ 350 on convection. Came out nice and crispy. We will make these again.

One word... FANTASTIC!!!!....I have made these over and over again. Everyone I've made them for just couldn' get enough..

OMGosh! I made these last night...SUPER AMAZING WINGS! I did oven fry as many suggested and slightly reduced the amount of sugar. My family loved them. The sauce was so great I poured it all over my sides! *lol* This is def a keeper. Great for parties...potlucks...or Monday thru Fri!! Enjoy

Awesome wings. I made them for football game for husband and friends everyone loved them. I deep fried them instead of frying them in butter and they came out great.

The sauce had a great flavor. I did reduce the sugar to 3/4 cup. I also baked the wings instead of frying but they seemed to dry out. Not sure why as the wings were in the sauce completely, but they just didn't stay moist.

though these wings tasted fine they are NOT japanese we do not eat chicken wings here in japan.

Terrific! I tweaked a lil (mostly b/c I'm lazy). The only change I made to the sauce was to use fresh garlic instead of garlic powder. I made a half batch (just 2 of us) but wish I'd made a full batch. I fried in oil (as I was already going to fry a few other items) and I didn't dredge in egg and flour. I just fried them plain in the oil for about 10 minutes to get them partially cooked and the skin starting to crisp. Then placed them in a baking pan (lined with foil) and poured the sauce over them. I moved them around and flipped them a couple times, spooning the sauce over them. At first the sauce seems watery but at about the 45 minute mark it got all sticky and bubbly. I cannot wait to make these again.

This sauce was amazing! I will be using it in other recipes as well. If you have too much, boil it down, it gets even better.

I made these last night for dinner. I used cubed BLSL chicken breasts instead of wings. I used 3/4c sugar and they were too sweet for my liking. Next time I'll d/c the sugar to 1/2 cup and add some "heat" as well as some toasted sesame seeds. I served it with steamed broccoli and rice and everyone liked it. I was the only one who said it was too sweet.

this was delicious and easy to make!

AWESOME reciepe. I did add some cayenne pepper to give it a litle more heat and did double the sauce because we LOVE extra sauce. Didn't fry on stove, only baked in oven so no need for the butter at all. DELISH! Will make again. Probably will use this sauce on chicken breasts as well. Thanks for the great reciepe!

I made this and it came out so good, I was not expecting it to be because of the vinegar and sugar mixed together.

This review is for the sauce only. Very nice sticky sauce. The second time I made this, I added 1tsp of cornstarch and heated the sauce on the stove top prior to pouring over wings. Made it a little thicker. FYI ... Baked the wings at 400 for 30 minutes, flipped and baked another 25, flipped, added sauce and baked at 350 for 15 mins, flipped and finished off with another 15 mins. Delicious! Thanks TLTRN.

Very easy recipie. I've tried this recipie many times. The first time I followed it exactly, the next time I fried the chicken in corn oil, and I thought that gave the chicken more of a crunch then the butter/oil frying.

Don't listen to the negative reviews. The cup of sugar didn't make the wings too sweet. I'm not a sugar fan and they came out great. I wasn't sure about the vinegar at first but it works!!

These were wonderful. I did add a few shakes of cayenne pepper as others had suggested. Other than that, I followed the resipe as written and they were a hit. Thank you for submitting this one. I also needed a couple of eggs since my chicken wing pack was four pounds instead of three.

My wife and I changed a few things. Instead of butter we used coconut oil, we used 1/2c of sugar and 1/4c of honey. We also added about a Tablespoon of sweet red chili sauce to give it a little kick. They were amazing!!

The first time I made these, I followed the recipe. They were great. The second time, I omitted frying them and just marinated them overnight in the sauce and they were just as good and less hastle!!

Please note - YOU MUST SKIN YOUR WINGS or else they turn out soggy!

These are a little messy to make but everyone loves them. You gotta fry them in the butter ;-) makes a taste difference. and if you melt the sauce ingredients in a sauce pan it makes it easier to spread on the chicken.

Oh boy, I've been re-invited to the next party! I'm one of those that tries a recipe as written the first time. Usually. I did change things very slightly here. I eliminated the egg and cut the sugar to 3/4 cup. I floured the wings in a plastic freezer bag. Refrigerate the floured wings for 45 minutes. I did everything else according to the recipe. *IMPORTANT* Baste every 6-8 minutes. Now the new. Duplicate, in a sauce pan, the exact sauce recipe that you just used on the wings. Add 2 teaspoons of cornstarch to 2 teaspoons of COLD water. Then add as much cayenne pepper as you like. The sauce will thicken perfectly. If it becomes too thick, just add a couple of tablespoons of water. The original recipe will please everyone, but you can make this as hot as you like with the dip. Enjoy!

WoW! These wings are delicious! I love chicken and found this recipe to be a great way to diversify this main staple. I basically followed the recipe exactly (frying in sweet cream salted butter was a first, but definitely not the last, smelled great) except that I wanted my wings hot so I soaked them (for a few minutes)in an egg/redhot mixture before coating them in flour. Then let them sit in the fridge for about a half hour (as suggested by another 'chef'), I then coated them one last time in the flour mixture (flour and cayenne pepper)right before frying. In addtion, I put the pan under the broiler for about 5 minutes as they weren't 'crispy' enough for my taste. I added green onions and sesame seeds as toppers. These were addictive and can't wait to make again!

This recipe is wonderful!! Very popular. And you can cook it early in the frying pan, but then save the last step (the oven baking) for later on. This saves time. The frying is a bit messy, though.

Made these for the Superbowl. Delicious!

Delicious, love them!

I followed the recipe as is, and the wings turned out great. I was hesitant about using 1 cup of sugar, but the sauce turned out just right. It wasn't too sweet. I will definitely be making this recipe again.

Wonderful, will make many more times. The chances I made are: salt, pepper, flour the wings, dip in milk or water, then back in flour (this will make a thcker crust Deep fry until done. I have Japanses C.W. and Buffalo C. III sauces. Then dip the fried wings in the sauces, place on a cookie sheet, put in over at 300 for about 15 min.. Let the crew pick which type of wings they want..

This recipe is fantastic! It tastes like something you would get in a Chinese restaurant. I used cut up chicken breasts instead of wings and on the reccomendation of others I added cayenne pepper, it added a nice zing to the flavor. I also added corn starch but it didn't thicken it enough for my taste, so after I took it out of the oven I poured the sauce into a pan and boiled it down.

I did exactly what the recipe says and it turned out really good. It's now one of my favorites.

Excellent!!!! Really these are the best wings I have ever made!! I added a little honey to the sauce.

I didn't have any wings so I used chicken legs and doubled up the sauce. Holy moly! Yummy!!!!!! And if you think it's too much sauce, it's not.

Wowie! These were excellent! I added a dash of ginger to the sauce and s/p to the flour and fried them in shortening. I didn't pour the marinade over the chicken because I didn't want them to get soggy, so I dipped the wings into the sauce and baked them that way. It had just enough flavor with the crunchiness that we like.

I made this last week for a friend's dinner party. Before I could get out of the house, my husband started to eat them. I aroma was wonderful. The wings were such a hit. It’s so easy to make.

Absolutely wonderful! I am not big on chicken wings but my husband is. We both REALLY enjoyed this recipe. We will definately have again.

I don't usually rate recipes but this one is an exception. It was wonderful must try it.

My husband made these for Christmas Eve and they were a big hit. They tasted sweet and were very tender. They are delicious reheated, also. Thanks for sharing.

I was highly disappointed with this recipe...considering all the high reviews. I guess I should've read the ratings from lowest to highest. I really thought this was going to be yummy--even as I pulled the wings from the oven. Instead, they turned out to be a hot, gooey mess with little flavor. I even added seasoning salt, pepper and garlic powder during the prep because I just don't see how people eat meat w/o seasoning it first. This recipe was time-consuming and my family just didn't enjoy it. I baked the wings for the full 45 minutes (on a non-stick aluminum foil lined pan), which was not a good idea. The skin was stuck to the foil....! Unfortunately, this was a total waste of my time (and ingredients).

Fabulous!!! I oven fried the wings by coating with flour and spraying with olive oil cookin spray very generously and baking at 400 turning over once. When all crispy turn down the oven and pour on the sauce. Yummy!!

My husband and I were snowed in due to a blizzard so I figured what better comfort food than chicken wings?!! I almost followed the directions to a tee, except I substituted Splenda for the sugar and used half butter half olive oil to fry it in. They came out SO yummy and crispy, next time I will cut back on the sugar a bit so they aren't so syrupy sweet but the flavor was really good!

This are by far the best wings I've had! I first grilled them on the BBQ for about half the time and basted them with a favorite Hoisin Sauce I make. Following that I did as one reviewer suggested by oven-frying them. I still coated it with the egg and flour then sprayed them Pam Butter Spray. A bit time consuming but so worth it. We poured some Sweet Thai Chili Sauce over them and Bam! instant family hit.

Love them.

This recipe is MARVELOUS! My family and I couldn't believe how great this came out. We had a rice and veggie stir fry and it complimented it well. The only thing I did different was use apple cider vinegar instead of white. Taste great as chicken tenders!

Did these, nothing too exciting to rave about. I've done my wings with soy sauce, honey & five spices, and they turn out better than these. These are too much trouble, and not enough results to show for it. The flour just didn't work for me, didn't turn out like I expected at all. Will stick to my normal wing recipe, which is easy and reliable.