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Wings 3 Ways Recipe

Wings 3 Ways

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 81-90 of 102

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  • on February 01, 2009

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    My husband could not believe how wonderful and easy it was to make these wings. I made these for a Super Bowl party and they were the talk of the night. We will most definently make these again. Thanks Sunny!!

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  • on February 01, 2009

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    These wings are PERFECT. The corn starch makes them fry perfectly crisp. They are also juicy without being greasy. I opted to make my own BBQ sauce as Sunny's recipe had too much sugar for my taste but the hot sauce was great. This was my first Sunny recipe and I can't wait to try more.

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  • on February 01, 2009

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    I have made Wings for years but this is by far my favorite recipe! I definitely will make them again!

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  • on January 28, 2009

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    I fixed this recipie with bonless tenders. HUGE HIT! Both sauces were good, but the BBQ sause was the group fav.

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  • on January 26, 2009

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    love,love,love the recipes.WOW!

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  • on January 26, 2009

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    I was a bit sceptical for some reason but I gave it a whirl and my husband and two boys loved it! We only tried the Honey BBQ sauce.
    Next time i might try it with boneless skinless chicken fingers.
    Its my first Sunny A. recipe. I look forward to trying another!!!
    Thanks Sunny

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  • on January 25, 2009

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    I have made a lot of wings over the years, but I was never really getting them done just "right". They were never crunchy enough, I believe I now have found what I was missing, the cornstarch. My wings turned out excellent today using the Franks sauce. Tomorrow I will cook up the rest trying out the honey BBQ. Thank you very much!!!

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  • on January 25, 2009

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    I have two issues. The first concerns the absolute blandness of the BBQ sauce. No taste at all. Too Sweet for my liking. I should have known when mixing up the ingredients - Brown sugar=sugar, honey=sugar and ketchup=sugar. No zing. The wings were nice looking, however, after I tossed them in this glistening goo.
    My second issue relates to the cook time. Maintaining 350 degrees for 13 minutes will render crispy coated chicken bones. Big chicken parts do not take that long. Wait until the tender little wing parts float, pull out one and stab it with your instant read thermometer. Temperature doesn't lie.

    The other two coatings (Buffalo style and lemon pepper were pretty standard and pretty good.

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  • on January 25, 2009

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    This recipe pleased everyone in the family from the 6 year old who usually will only eat fries to the husband who wants it spicy. Everyone's asking when I'll make these again, and I won't be changing a thing!!!

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  • on January 24, 2009

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    I LOVE crispy chicken and these wings fried up perfectly. I've been looking for a way to make them crispy like that at home and this is it. I didn't have a wire rack to let the wings rest on and absorb the batter so I put them on a cookie sheet instead. I made it work, but they got sticky at the bottom and the batter came off a bit. I just added a bit more so it was ok, but I would reccommend using the wire rack as prescribed in the recipe. I only made the spicy butter sauce. This recipe was very similar to my own buffalo sauce (Franks Red Hot sauce and butter, but I tried it with the addition of the lemon and basil like Sunny did and it was good too. I will try the wings without sauce next time. The flavor and texture of these wings speak for themselves, don't ruin a good thing. Thanks Sunny!!

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