Reviewed: Mar. 21, 2013

These were fabulous! Took them to a Super Bowl party and everyone loved them! So flavorful! I used Tyson frozen chicken wings and rinsed the ice glaze off before cooking- will definitely make again!

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3 users found this review helpful

Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Reviewed: Feb. 28, 2013

I made these for the Super bowl party and they went so fast I didn't even get ONE. ;-) I did add more pepper flakes for extra heat.

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1 user found this review helpful

Reviewer:

tina

Reviewed: Jan. 6, 2013

Used honey in place of brown sugar, 1t ground ginger. We ended up broiling at the end of 40 minutes to try and get a little crispness.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jun. 25, 2012

I subsituted honey for the brown sugar. I used drumettes and dipped them in the sauce before placing on the cookie sheet. I poured the remainder sauce over them. I did not baste them. I cooked them for 40 minutes. They were delicious.

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5 users found this review helpful

Reviewer:

flossie

Reviewed: May 27, 2012

Tried it for the first time today...Loved it. I reduced the sugar and used pineapple Teriyaki sauce instead. Didn't have the chile-garlic sauce so I used regular pepper flakes and added 1 more glove of garlic. I also like having my wings with sauce so instead of just basting it I threw the entire mixture over it and just let it slow bake. YUMMY!!!

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5 users found this review helpful

Reviewer:

dcdwar

Reviewed: Apr. 17, 2012

I used chicken quaters since I didn't have wings. The sauce was perfect amount for 2 pieces of chicken quaters. I brushed the sauce over chicken every 15min. Baked it about 45 minutes until it reached 165F . Serve it with white rice.

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4 users found this review helpful

Reviewer:

Doubletigers

Cooking Level: Intermediate

Living In: South San Francisco, California, USA

Reviewed: Mar. 21, 2012

I scaled this recipe down for just the two of us, and used breast and made boneless wings. I did marinate my breast tenders in a little bit of the sauce since white meat could dry out when baking. They cooked up nicely in 20 minutes. The sauce is wonderful and would taste great on just about anything, I would like to try some grilled salmon with it. Thanks Occasional Cook for a great recipe.

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9 users found this review helpful

Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Mar. 12, 2012

Just finished making these and my children, as well as myself, love them. Honestly, I've never taken the time to rate the recipes I've made, but felt that this one deserved it. I made extra sauce because I like mine coated. I put them under the broiler to get them extra crispy.

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8 users found this review helpful

Reviewer:

researchgirl

Reviewed: Mar. 12, 2012

Excellent dish! I loved how all the flavors came together. I used 2lbs of drumsticks & 2lbs of chicken thighs (skin removed) and there was more then enough sauce. If using drumsticks & thigh's use a baking sheet a little deeper, to collect the juice run off. Make sure you brush the sauce over chicken every 15min like the recipe calls for and it will caramelize perfectly! I also used pureed ginger instead of fresh & it also gave great flavour. This recipe would also work good on the BBQ. This is a keeper!

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9 users found this review helpful

Reviewer:

tazzylee

Cooking Level: Expert

Home Town: Harrow, Ontario, Canada

Reviewed: Mar. 7, 2012

I made this recipe exactly as stated, only I used drumsticks and thighs since I didn't have wings. This was very tasty. I also dialed down the chile sauce for my kids, but if it were for just me and my husband I would have added exactly what was indicated in the recipe. It helps if you turn up your oven the last 10 minutes of cooking to "crisp" up the skin.

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15 users found this review helpful