Reviewed: Oct. 29, 2009

We have made this 2 times now. Us and our picky eater friends liked them. Followed the recipe both times but next time I think I will try them fried and see how they come out.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 22, 2009

I made these for dinner last night. I only prepared half the recipe but next time I will prepare the full recipe. They were so delish.

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frankieswifey

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Reviewed: Oct. 4, 2009

Delicious! One word says it all, great recipe MomWhoCooks-Thanks will make again

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

I would have given this recipe 5 stars for taste along, but the sauce did not come out very thick. Next time I will reduce the sauce longer than stated and add more cornstarch (or use arrowroot instead).

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CARGIRL95

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Reviewed: Aug. 13, 2009

I love the sauce in this recipe. I made it and put oven-fried breaded chicken pieces (think McNuggets) in it. I served it over veggie fried rice. My DH loved it! This one is a keeper. Thanks for a wonderful addition to our menu!

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RevJac

Cooking Level: Expert

Home Town: Charleston, Illinois, USA

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Reviewed: Aug. 12, 2009

I thought this was a good recipe. I did do a couple of things differently. I used boneless/skinless chicken thighs. I also barbequed the chicken thighs with sea salt and pepper. When they were completely cooked I drizzed the sauce over them

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swozze

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Reviewed: Jul. 12, 2009

It sounded a lot better than it tasted. Cloyingly sweet and all too similar to some bottled, commercial "Oriental" sauces I've tried. A little tweaking could make this a good one. I'd try it next time with a little less sugar, a touch more soy sauce and something acid like rice vinegar. Also replacing some of the brown sugar with mirin might work.

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Brian Sniatkowski

Cooking Level: Intermediate

Home Town: Passaic, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Jul. 6, 2009

These were soooo good, and very easy to prepare. I bake my wings the Alton Brown way (steaming for 10 minutes, then baking for 40 minutes at 425), and this sauce was the perfect complement to crispy wings. Later I realized that I forgot to use the ginger (even after buying it - dumb me!), but they still turned out delicious. My boyfriend's family raved about these all night.

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Jill Raf

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: Jul. 5, 2009

Very delicious!

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Hannah

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Reviewed: Jun. 18, 2009

Delicious! You can use this sauce on so many things. I only changed the water w/ the cornstarch to 4 TBS as suggested. Also there was a lot of leftover sauce (I made 30 wings and still had lots extra) but that is OK because I will just find something else to make it on! I will be making this for summer barbeques for sure! I also sprinkled some seasame seeds on top just for fun. I also would suggest using "release" aluminum foil for the first cooking of the chicken, cause it stuck a bit.

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Jun. 14, 2009

This sauce is finger licking good! I baked the wings in a glass dish then tip-drain and pour the sauce all over and bake again till done. Oh so sticky sweet! I only changed the ending water/cornstarch to 2t. of each, mix and add in sauce to thicken. Yummy! Thank's for the recipe.

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Jeanene

Cooking Level: Intermediate

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Reviewed: May 28, 2009

I've made it twice now. I made the sauce the night before, and refrigerated...still worked. Added a few dashes of crushed red pepper the second time, we like a little heat

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CJ

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Reviewed: May 21, 2009

It's perfect the way it is! I cut up chicken breast into 1 inch pieces, and marinated them in this over night. (and froze the rest of the left over sauce in zip lock baggies- tastes great from frozen as well) and then wrapped half a pc of bacon around each, and put them on a shishkabob stick with pineapple chunks and grilled- everyone loved them!! Thanks for a great recipe!

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tvr

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Reviewed: May 16, 2009

I used the sauce from this recipe on chicken breasts and it was still good. Cooked at 400 degrees for 30 minutes. I also only used 4 tbsp of water to mix with the cornstarch like one reviewer suggested. I served this with the Fried Rice Restaurant Style from this site. The leftover sauce from this recipe tastes good with the rice.

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SmitY1910

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: May 15, 2009

I liked it but no one else did. I tried it with chicken breasts and noodle... i wouldn't make this again.

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Allie K

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I followed the recipe exactly with the exception of using chicken breasts instead of wings. The flavor was okay, not great. Won't be making again, but if I did, I would probably add more cornstarch--it did not thicken and get 'sticky' as much as I would have liked, even though I tried cooking it down.

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mrsoofie

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Reviewed: May 11, 2009

Okay, I admit it. I cheated. My picture isn't of wings. It isn't even chicken. It's pork tenderloin and it was delicious. I roasted the tenderloin for 20 minutes, then added some sauce, and cooked for 15 minutes longer. I say 'some' sauce because this recipe made a lot of it. Like a whole medium pot full - be aware of that if you are scaling down the meat portion, or using it for something different. Really tasty, sweet, garlic-y goodness. Very glad I made it. It's next incarnation will be in a stir fry. Thanks!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 10, 2009

This is a super easy and very tasty chicken recipe. I didn't change any of the ingredients, but I did use 4 leg quarters, instead of wings. Perfect. Just the right sweetness....

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