Reviewed: Apr. 23, 2012

This is how I fitted the recipe to our liking. I used 15 unseparated wings, doused them with cayenne pepper along with the salt, black pepper, oil and hot sauce. Then I added a ton of garlic powder to the flour when shaking the wings. I generously sprayed the aluminum foil-lined baking sheet with nonstick spray and cooked them for 22 minutes. Then I turned them over and cooked another 22 minutes. I then dipped each wing in the sauce and returned it to the baking sheet and the oven for another 5 minutes. Otherwise these would be overcooked and dry if cooked for an hour. For the sauce, I added another clove of garlic and used dried ginger. I decreased the vinegar to 1/3 cup and used regular white vinegar. These changes made the wings spectacular for me and my husband.

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Reviewer:

melodee

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

these are superb! I just wanted to try it out and ended up making way too little for us. I will so make this again, it's quick and painless :)

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Reviewer:

anngeiger

Reviewed: Apr. 3, 2012

I just made Garlic-Ginger Chicken Wings for the first time. Based on the reviews which said that the recipe is a bit bland I used the following ingredients for the glaze: 5 crushed garlic cloves rather than 3 4 tablespoons of ginger (there was no fresh ginger in the grocery store so I used ginger from the seasonings aisle 3 tablespoons of Asian chili pepper sauce 1/2 cup rice vinegar 1/2 cup packed brown sugar 2 tablespoons soy sauce The recipe says to boil the glaze but I did not. Instead I dipped the cooked wings into the glaze and put them back in the oven for 10 minutes. The glaze came out perfectly. When tasted on it's own the glaze has a strong Asian flavor with just a hint of spice. After the glaze is placed on the wings the glaze is flavorful but not very strong.

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Reviewer:

Rad

Reviewed: Mar. 31, 2012

Just another fantastic recipe from Chef John. It was easy to make. For those who had problems with their chicken sticking to the pan here is some advice. First off make sure your chicken is well coated with the flour. I put 1.5 cups of flour because I would rather have too much flour then not enough. Second spray your pans very well it will help when you turn your chicken over. This recipe was delicious. Thanks Chef John.

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Reviewer:

ironwolf

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Mar. 31, 2012

Excellent recipe, but i did change things around as i was preparing the sauce: more fresh garlic and ginger than in original recipe, a bit of orange juice (still reduced it) and sesame oil.

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Reviewer:

Cooking Level: Intermediate

Home Town: Colonia, New Jersey, USA

Living In: North Andover, Massachusetts, USA

Reviewed: Mar. 29, 2012

This recipe is amazing. I make em for my wife all the time and she loves it. Thanks Chef John

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Reviewer:

skwalid`

Reviewed: Mar. 14, 2012

Best Baked Wing recipe I have tried so far.

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Reviewer:

Lookyhere

Reviewed: Mar. 11, 2012

These were FANTASTIC. Took a little bit of effort, but we devoured them. So crispy and the sauce puts it over the top. We didn't change a thing. Perfection.

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Reviewer:

punkybee

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

These are phenomenal wings. Perfect to every detail. If I had a deep-fryer available, that would be the only thing that I would alter from the original recipe. But the oven done wings are still awesome! The only thing I changed, was to add a little extra brown sugar to make them even stickier. My boyfriend stood over the oven when they came out, and couldn't be dragged away. Perfect combination of flavor profiles .Kudos to Chef John!

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Reviewer:

Shari Jo

Reviewed: Feb. 8, 2012

Delicious - whole family loved them! Only thing is that we omitted the hot sauce as we tend not to eat spicy foods. This was due to personal preference but loved it just the same.

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