I these for a Halloween party and they were a huge hit! Everone said the sweet Asian taste was delicious and the spookiness factor was perfect for the party. I doubled the marinade amount and used liquid black food coloring instead of the paste (I find it has a less over powering dye taste). I don't use plastic bags so I marinated them in a couple stainless steel bowls stirring a few times. I also cooked them 1o minutes longer than called for due to the other reviews and they came out perfect.

I made these for a party and they were not as popular as I had hoped. I followed the directions here but I don't think the cooking time was long enough or at high enough temperature. I also strongly suggest foregoing the black food coloring. All the other ingredients are super dark colored, so I am sure they will have a spooky enough effect. Mine turned out super black after marinating them overnight, but the color gets on your fingers and just has an unappetizing effect, overpowering the taste.

I made this recipe the other day for my Halloween party exactly to the letter. The only difference was that I used black liquid food coloring instead of paste. I left the skin on and they had nearly a full 24 hours to marinate. They turned out black as night and absolutely delicious. I served them piled up in a white ceramic terrine and they really had a spooky look. I will make this again just to eat for a normal dinner (without the coloring) because they were so easy and delicious.

Made these for Halloween party for TONIGHT!! Used black Wilton food dye paste...., etc!!! Looked gruesome when I put them in fridge last nite to marinate, but alas, they have turned a "witchy" green,! They smell good, but still cooking...wonder what I did wrong? Saw no mention of the spooky color change!!! Any ideas!!! My fear is that no one will eat them!!!

this recipe is delicious! I've made it twice for parties and everyone loves it. I didn't use the black food coloring and also could only marinate it so long, but still they turned out great, tasty and spooky.

Sheryll, no I didn't remove any skin. I also agree with ashleygeddes that the colouring was mottled, but they were delicious.

These did need to cook longer, the other comments helped with that. I only had 15 wings and still this amount of sauce was not enough. I would double and make sure you have lots to put on throughout when they are cooking. My guests liked the flavors, but some got black fingers because the coloring stuck to some wings more than others. I must say that I could not even think about eating these becayse they looked so nasty (and I think that is partially the point).

imthemaid....... did you take the skin off the larger section of the wings? I want to make these tomorrow and was wondering.

I switched pans 1/2 way through cooking so they wouldn't "boil" in the marinade, and I increased the heat to 400.