Reviewed: May 20, 2012

sweet good

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Reviewed: May 9, 2012

Fabulous, except . . . Cut the soya sauce in half, otherwise it's too Teriyaki-type falvoured. I made one set with no soya sauce and it was great as well, just a nice sweet honey garlic vs. tangy honey garlic with the soya sauce. Neither time, did I mix the extra 3/4 cup of water in with the cornstarch; I just used some of the hot sauce, as I felt there was enough water in this recipe and I wanted to max the flavour. Also, pouring the sauce over the wings wastes a lot of sauce. I dunk the wings in the sauce and then bake 10 minutes, redunk again with the rest of the sauce and finish baking. Then the wings are nice and saucy and the least amount of sauce is wasted on the pan. I put a layer of tinfoil down and spray it with Pam. Then they don't stick to the pan much, if at all. Definitely a keeper recipe!!!

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windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Reviewed: May 5, 2012

Too sweet! This recipe really needs an acidic component to cut the sweetness and allow the other flavours to come through.

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IHeartSpatulas

Reviewed: Apr. 20, 2012

We did not enjoy these as they were not crisp enough as there was too much liquid. The flavor was bland as we poured off the sauce to brown a bit in the oven. We would not make these again.

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slgilde

Cooking Level: Intermediate

Home Town: Morris Plains, New Jersey, USA

Reviewed: Mar. 26, 2012

Very good recipe

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Staci

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Jan. 8, 2012

Best honey garlic wings we've had in a long time!

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Foodrocks

Reviewed: Dec. 10, 2011

What a fantastic recipe! Reduced the sauce a bit before adding the cornstarch, and used it on chicken tenderloins. Absolutely delicious. This is definitely a keeper - and so easy! Want to try it on noodles with a few sesame seeds thrown in...

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JoeTheBaker

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Cooking Level: Expert

Living In: Devine, Texas, USA

Reviewed: Nov. 22, 2011

They were just ok, a litte too sweet for my tastes and definately too much water. Will cut down considerably next time.

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mstammi

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 18, 2011

Waaaaayyyyyy too much water! I'd cut it in half and instead of baking them again I would put them in an electric skillet. I poured out a ton of watery sauce and the skin on the wings were mushy still.

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Genelle

Reviewed: Nov. 15, 2011

This was pretty good, but I think more starch is needed to thicken it up. I made this minus the ginger root, because I didn't have any, but it still tasted pretty good. Used on bite size boneless skinless chicken breast. Will be saving this recipe and making again.

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