Pretty good flavor, although after a while the smell of the cooking marinade began to be off-putting. I think if I made them again I'd reduce the molasses to a tablespoon or two--it was responsible for the smell I didn't much care for. Made these for a superbowl party, and they got rave reviews. I followed the recipe until the baking process. I cooked the wings on wire racks in foil-lined cookie sheets, hoping that the elevation would crisp the skin up. I also reduced and thickened the remaining marinade to toss with the finished wings. This worked pretty well--good flavor and texture, but I now have a sink full of sticky dishes. Definitely a special occasions only recipe. One last note--the recipe doesn't specify what kind of chile paste one should add, but Thai chili garlic sauce works well and gives the wings a nice subtle burn.
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