The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 21, 2009
Delicious! I didn't have any chili sauce so I used ketchup instead.
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 16, 2009
I followed the recipe exactly and they were fabulous! The flavor reminded me of some chicken I ate in Hawaii once. I served them with fried rice but I think they'd pretty much go well with anything such as steamed rice or some kind of potatoes. One reviewer here added Franks Red Hot and some other ingredients to this recipe and that sounds good too. I may try that next time. I can honestly recommend this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 15, 2009
Great recipe - everyone loved the wings. I added a couple TBSP sugar to the sauce because my taste test left me thinking it may be too salty. I also breaded the wings in flour and browned them in a frying pan before putting in the oven just because I prefer wings that way. I will make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 11, 2009
Chicken turned out great I used thighs instead next time I'll remove the skin. I followed everything in the recipe but used 1/2 cup light syrup instead of molasses I had none, I added 1 tsp crushed chillies, 1/2 tsp of garlic powder, 1/2 tbsp of dehydrated onions, and zest from one orange to the recipe. Chicken was marinated over 5hrs. I ended up making another batch of this for the basting. All the chicken was placed on a foiled cookie sheet sprayed with Pam and broiled for about 1hr (turning them occassionally) I had rice going just before they were done and had the 2nd marinate in the saucepan thickening with cornstarch & ice water mix. It came out great it tasted like orange chicken it would've been great on wings or ribs w/ the extra sauce for dipping I'm gonna try that next time. Was pretty good on the plain white rice too. Chicken would've been excellent done on the bbq giving it a smokey taste.
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Cooking Level: Beginning

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 10, 2009
Delicious. I did not have any molasses but the sauce was still excellent. Instead of deep frying...I shook my wings around in a mixture of flour, onion pdr, garlic pdr and cayenne. Then put on a baking sheet and refrigerated for an hour. Then bake at 400 for 45 min. Take wings out and toss in sauce and then bake another 10 min. Delicious!
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 2, 2009
I think these were so easy to make and a yummy recipe for a change to the standard fried chicken wing! I did bake them in the marinade and turned them several times during cooking. It kept them moist and yummy! Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Monterey, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 1, 2009
I was not impressed...the sauce was not as thick or sticky as I had expected..they were ok, but not as flavorful as i had hoped
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 15, 2009
Followed the instructions- PERFECT! I added a few dashes of Louisiana hot sauce for a bit of heat. I also baked the wings with a bunch of sliced jalapenos! OMG they were great. My wife ordered me to cook them once a week now! haha Just a side note: if you are crazy about Sriracha "Rooster Sauce" like I am, it is PERFECT with these wings!
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Cooking Level: Intermediate

Living In: Quitman, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 10, 2009
WOW - Great. I cooked the wings at 375 for 1 hour naked. Flipped them over and cooked for another 10-15 min. Then tossed them in the sauce. I did mix the sauce over heat on the stove and added a little corn starch to thicken the sauce so it would really stick to the wings. My husband said not 'really good' they were 'excellent'. I cook every night and I have never gotten an excellent!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 10, 2009
I made these for a party and they came out great! Everyone loved them. They are delicious, they're a family favorite now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 7, 2009
Excellent, didn't change a thing!
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Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 28, 2009
Loved it! For those of you interested in doing this on the grill, just make the sauce on the stovetop and add a bit of cornstarch to thicken, lay aside. Cook your wings on the grill, making sure to char the skin nicely, then reduce heat, cover and bake in the grill until done (15/20 mins). Place on a tray and brush on the sauce generously on both sides. YUUmmm! thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 14, 2009
scrumptious!!! The whole family loved them! I didnt change anything until the end. When I took them out of the oven, I removed the wings and poured the sauce into a saucepan and added a tsp or 2 of cornstarch and brought it to a boil (then reduce heat) while whisking constantly. After thickening for a couple minutes I poured back over the wings for a thick sticky yumminess!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 29, 2009
A hit! Made it for a party, gobbled up. I will make it again and again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 15, 2009
Excellent recipe! What a great flavor this gave my chicken. I used boneless/skinless chicken thighs. Also, I didn't have ground ginger so I used pumpkin pie spice instead. Served the chicken with steamed white rice & poured the juices (left in pan) over the rice. Yummy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 11, 2009
Fantastic! I make them for all the Superbowl parties and they are always a big hit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 10, 2009
My husband liked them, although he thought they could be spicier. They burned very quickly in my oven, although that may be the oven's fault and not the fault of the recipe. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 9, 2009
FAN-FLIPPIN-TASTIC! They look great too- an excellent alternative to hot wings. I baked them until they were well done and then threw them in the crockpot without the lid to keep them warm for guests. They were a hit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 12, 2009
These were good. They did not quite have the specific flavour I was looking for, as I was looking for a very sweet flavour. These were sweet, but had some kick to them. The sauce turned out very well, nice and thick and sticky. I marinated the wings over night and then baked on a cookie sheet with the sauce poured over them. I will probably make these again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 7, 2009
We loved these wings. I wasn't sure what type of chili sauce to use so I left it out for the recipe but served them with asian chili sauce on the side
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