Reviewed: May 6, 2009

My family and I thought these were very good. I didn't get to marinate them as long as called for, just a couple of hours. I added a touch of corn meal instead of flor, but caught myself and used the corn flour [I was just eye balling it]. I added a few spices to the flour, salt, paprika [hot] garlic powder. Will make again.

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 2, 2005

My husband and I did not care for the taste of this chicken. It had a smokey taste to it, which we do not care for anything smoked. I would not make this again.

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8 users found this review helpful

Reviewer:

KBRANSTNER

Cooking Level: Expert

Home Town: Hewitt, Minnesota, USA

Living In: Henning, Minnesota, USA

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Reviewed: Jun. 2, 2005

How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time?

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Reviewer:

JENZILLA

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Reviewed: Apr. 14, 2005

Loved it! The family loved it. I didn't have 12 hours to marinate, but 5 hours seem to be enough. I used in on all other parts of the chicken, and they all turned out excellent.

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5 users found this review helpful

Reviewer:

CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Nov. 10, 2003

Should use low sodium soy sause like someone else suggested, it came out very very salty. It was still good though.

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BAYLENE421

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Reviewed: Sep. 7, 2003

Good, but salty! Either cut back on the soy, use low sodium soy or just omit the salt altogether. I didn't have time to marinade, I just dredge the chicken into the sauce and "breaded" it. I also added freshly grated ginger and it was a nice addition.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2003

Everyone loved these! I cut the wings into pieces, discarding the tips. I was only able to marinade them for 1 hour, vaccuum packed (which is supposed to cut down the marinade time). They were the best fried chicken I've ever made.

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Reviewer:

Elli Mae

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Reviewed: Nov. 5, 2002

I thought this was well worth the marinating time. I can't imagine using sliced meat.. but I used small chicken drumsticks and they were awesome!

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Reviewer:

KSANTIAGO

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Reviewed: Dec. 13, 2001

Tried it, and my first thought as a non-professional cooker was: wow, I did that ? Except that I used not chicken but slices of turkey. The perfect time to leave them in the fryer would be 6,5 minutes. Recommended as side dish should be e.g. potatoes, as this dish can be very fat due to frying.

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