I was looking for a wing sauce to recreate the sauce of a popular chinese restaurant in my hometown--with some tweaking--I found it!
I didn't make that many wings, only 10 whole wings, split with tips cut. I used 1 c water, not 2.5, I used 1 heaping TBSP of Splenda brown sugar blend, about 3 tbsp honey, about 1/3 c soy sauce, the same amount of garlic, which means if I were making all the wings that this recipe called for I would double the pressed/minced garlic. For the thickening agent, I use 3/4 c water and the full three tbsp of corn starch. These were delicious, definately a keeper.
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I was looking for a wing sauce to recreate the sauce of a popular chinese restaurant in my...