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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Cooking Level: Expert

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

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

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

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

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

Reviewed: May 10, 2009

Perfect wings. I've made this recipe using leg quarters and wings. Delicious!!!

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Reviewed: May 10, 2009

My family loved it (just make sure to make extra sauce).

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DaNell

Reviewed: May 7, 2009

It lacked a little bit of flavor and was a little bit too sweet.

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Celly Belly

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: May 1, 2009

yummy! followed the recipe exactly and it was great as is. My husband feels that wings should always be spicy so i split the sauce in 2 and put cayenne and red chili paste in his half. he loved it! baked them on a rack on top of a foil lined sheet so they'd cook on both sides. next time i may flip them halfway so they'll be nicely glazed/sticky on both sides.

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