An easy soya sauce, honey and garlic marinade makes for deliciously sticky chicken wings.
These wings were great. I don't boil or refridgerate the sauce first. I just mix the ingredients well, then pour it right on top of the wings. No need to go through the extra steps, they turn out perfect without it. - 24 Jul 2002 (Review from Allrecipes US | Canada)
This recipe was really good! I added a good splash of cider vinegar and about 10 dashes of hot sauce to the marinade before boiling. I also used chicken strips instead of wings. The chicken cooked perfectly on a shorter schedule: 10 min., turn, 10 min., then 5 min. on a broiler pan. Also, I made another half-batch of marinade (with 1 tablespoon cider vinegar and 5 dashes hot sauce) and stirred in 1 tablespoon cornstarch mixed with 3 tablespoons water while it boiled. I served the extra sauce for dipping, and the next day, threw the leftovers together into one container. It microwaved up just as good as the oven version! The next time I do this, I plan to make rice and serve the chicken and sauce over it! - 01 May 2006 (Review from Allrecipes US | Canada)
This is definitely TOO sweet! I was so sure of this recipe, I mean, it has almost identical ingredients to dozens of other recipes I've tried, however, upon looking back at the ingredients, I noticed it was missing one key ingredient other similar recipes had: vinegar. I think that is why this was too sweet, it was missing vinegar and hence, a 4 star rating instead of a 5. I think because this recipe calls for 1 1/2 cups of honey, maybe 1/4-1/2 cup of vinegar should be right? Anyhow, I added freshly grated ginger to the sauce to give it more of an asian flare. The good thing about this sauce is that it did carmelized nicely on the wings. - 27 Dec 2003 (Review from Allrecipes US | Canada)