Reviewed: Sep. 21, 2009

I loved This Recipe...... I didn't have orange juice....so I used a can of Pineapples in Juice and it was GREAT!!!! Everybody love the the taste of the actual pineapple with the chicken. I also added more Ginger then listed for that variety of flavors Im making this one again.

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B0ST0N

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 26, 2009

This recipe has the potential to be great, or not so good, depending on what your taste is, and how you prepare the wings. Many people do not like the strong flavor of ginger. It doesn't take much, but if you like a lot, put in a lot. I also found that if you blend the ingredients in a food processor, the marinade is much more balanced. I suggest adding less ginger, and more sugar and orange.

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Lukejwarren@hotmail.com

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Reviewed: Mar. 16, 2009

Nice delicate flavor. I thought these wings were nice and would be good for those guests who don't like really saucy, strong flavored wings. I cooked on a broiler pan so that they would crisp up, the result of this was that the marinade all fell through to the pan underneath. had I cooked them in the sauce on a cookie sheet as recommended, they may have tasted stronger, I will try this next time.

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shaunabee83@yahoo.com

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 2, 2008

This didn't come out as tasty as I expected. Even with double seasonings this was very bland and I otherwise followed the directions exactly. Sorry but this was not a big hit at our house.

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Nicole J.

Cooking Level: Expert

Home Town: Washington, D.C., USA

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Reviewed: Nov. 17, 2008

This is great with wings. When I tried it with skinless chicken breasts it was too sweet.

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SWRDPRINCESS

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

I marinated these overnight, added red pepper flakes based on other reviews, and these wings were still very bland. I used 3/4 of the amount of ginger called for and I'm glad I did....a full portion of ginger might have made them inedible.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 30, 2008

a hit with dh and 1 of 2 kids.

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HEARTDANCE

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Reviewed: Jun. 16, 2008

I'd make this again! Like others, I failed to marinate overnight. I doubled the recipe in a 2 gallon ziplock, and kept flipping it on the counter until 45 minutes before meal time. My oven was in use for other items, so I opted to put these on the grill. I lined my biggest pan (about 16x20x3) with heavy duty aluminum foil, preheated the grill, and tried to keep it at 400. (FYI, I could only fit about 2/3 of the double recipe in the pan, so I kept some for another night) I turned the wings once a bit over 1/2 time. I let it sit a bit too long (last minute logistic issues on my part with side dishes) so some stuck to to foil, although the 'burned ones' still tasted good. The whole family loved these, and one of my kids already called dibs on the leftovers for tonight's dinner.

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AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

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Reviewed: Jun. 10, 2008

wow i must be the only one who didnt like them. i did everything as directed, except i didnt have time to marinate them overnight so i marinated them for about 5 hours. the ginger was overpowering and i could barely taste any orange flavor. i did not like this recipe, it wasnt horrible, but it wasnt the best.

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MrsWest2008

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: May 3, 2008

Amazing! What a flavor explosion. I make the glaze in the morning, add let it sit in the fridge most of the day, that evening I add the sauce to the chicken and let it all sit overnight. Do add the crushed red pepper, the extra kick is just one more amazing flavor in this mix.

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Chris G

Cooking Level: Intermediate

Home Town: Marion, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 1, 2008

Wonderful recipe. I used chicken thighs instead of the wings. The chicken was so moist and flavorful. My husband loved it.

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tammy

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Apr. 23, 2008

I really really enjoyed this recipe. The only trouble I had was the glaze burnt on the aluminum foil and set my smoke detector off. Once I wrestled my the meat from the gooey burnt mess, it was delicious. I served this on ginger infused rice (I added a few pieces of chopped ginger root to the rice cooker). I'll be sure to cook this with a special someone ;)

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CM

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

This recipe was ok. It is a good starting point, but a little sweet and could use some other flavors. Next time I will try adding at least some soy sauce and a chile or two.

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Dessertfirst

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

OMG these wings are soooooo good. unfortunately i only had half the Hoisin sauce but it still turned out great. i bought some Jasmin rice to serve it with for the authentic asain meal. my hubby loved it. thanks for the recipe. i will definately be making these again.

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TANTAN64

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Reviewed: Feb. 7, 2008

I thought these needed a bit of salt, otherwise they were great. I doubled the recipe and took them to a large gathering and they were a big hit. One thing you might try is to cut the amount of ginger in half if you'll have lots of kids in the mix--makes them more kid-friendly. A nice recipe to have in your arsenal!

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SAWHITNEY

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Reviewed: Feb. 4, 2008

We made these wings and the Japanese Chicken Wings recipe from this site. The clear favorite was the Japanese in our house; however I do think these would have been really good if sampled on their own. These did have a lot of orange flavor to them, but I probably used more like 1 cup of orange concentrate and I also used the juice of 1 lemon (more than 3 tablespoons I think). I also only marinated these for 1 1/2 hours and I did put them under the broiler for a few minutes at the end to get them more crispy and sticky. I think if they were breaded & fried, they would be closer to the Panda Express Orange Chicken flavor.

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MOM2BRINA

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Reviewed: Dec. 17, 2007

I mad this one for my Christmas party this year.I followed the durections as is, and it was pretty good. I thought the wings would be stickier, gooier, you know. Nice orange flavor, not overpowering. Maybe next nice I'll reduce the marinade down to thicken it up then ladle over chicken. Fresh ginger, and minced garlic are key, I also would add more hoisin sauce the next time

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YOLIGURL

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Reviewed: Nov. 25, 2007

These were fabulous!! Made with drumsticks instead of wings b/c our local grocery store didn't have wings. The only alteration I made was to add 1 T. orange zest as recommended by another reviewer. They looked so good when they came out of the oven I completely forgot about adding the green onion on top. This is an easy make-ahead recipe, too. If you don't have the 45 minutes to spare b/fore dinner, I think this would cook up just fine in a crock pot. We'll be doing this one again. Thanks for sharing!

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Oct. 26, 2007

awesome. my entire family liked it. nice flavor, not overpowering at all.

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SHAKIRA

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Reviewed: Oct. 12, 2006

I've made these a few times now to rave reviews. The only changes I make are in adding 1/2 tsp. crushed red pepper flakes and 1/4 cup pineapple juice to the marinade, and I sprinkle the wings with toasted sesame seeds before serving. Great party fare, and I thank you for your recipe submission, DEE78!

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