This is great it just works better on the stovetop with no need to marinate. Brown your meat (good with pork chops too) with the butter or use a little olive oil. Add the soy mixture (we add 2 tsp of minced garlic also) cook uncovered on med high turning occasionally. It will thicken into a wonderful dark glaze and makes the meat tender and succulent!
This is great it just works better on the stovetop with no need to marinate. Brown your meat (good with pork chops too) with the butter or use a little olive oil. Add the soy mixture (we add 2 tsp of minced garlic also) cook uncovered on med high turning occasionally. It will thicken into a wonderful dark glaze and makes the meat tender and succulent!
Made this with skinless Chicken Legs (drumsticks)last night. The trick was cooking in a low oven (325 degrees) for a long time...3 hrs. or so. I bet it would work as well in a slow cooker. The meat literally fell off the bones! It was so delicious! My family went nuts over them! I can't wait to make these again although I think I'll use low sodium soy sauce next time. Fabulous!
Pretty good! Very tender and flavorful. If you like the "sweet & sour" kind of taste you'll like it. Not too sweet though which is good. I loved the soy sauce added. I thought it was very yummy.
I've been making this recipe for years for parties and always get MANY compliments on it. It's a not "too sweet/not too spicy" recipe & good for a crowd. I use about 6 lbs of chicken drumettes and then double the recipe. I also bake at 375 for about 1 hour 45 minutes making sure to baste and then let the pan sit for a few minutes after removing from the oven this seems to thicken the sauce a little more - but this is not a thick sauce - it's more of a sticky marinade just coating the wings. And then I just let the wings sit on paper towels when serving...Rave reviews every time!
I thought this recipe was pretty good! I prepared it today and enjoyed every tasty bite. The chicken was nice and juicy. Of course I did allow it to rest for about 15 minutes so that those juices will remain in the chicken. My only change was that I did not use the marinade that the chicken was soaking in while in the refrigerator for 2 hours. I have read that you are not supposed to reuse the marinade that your chicken soaks in. I reserved some of the marinade to cook with and poured that over the chicken while cooking. It was not too sweet and I will try this recipe again. It went great with the green beans and brown rice that I prepared.
Oh YUM! Tried them as per the recipe as well as another time deep frying for crispier wings as we prefer them. But both ways were EXCELLENT!!! The butter makes all the difference. Don't skimp on calories by omitting the butter!
I added minced garlic and ginger for flavor and the wings turned out good.
These were tasty and a nice change from traditional Buffalo wings. They were fall-off-the-bone tender. Thanks for this recipe.
I add ground ginger to give it some zip and I delete the water from the recipe. When cooking the wings I place them on a broiler pan (the type that comes with your oven when you purchase it) and place water in the pan under the broiler. This helps steam the wings. Just before serving I slather the wings with the sauce and continue to baste for about 30 minutes. This results in sticky wings instead of plain wings with a thin marinade. We serve these with celery sticks and homemade blue cheese dressing. They are great for tailgate parties or any other party. I prepare the recipe times four and freeze the leftovers.
