Reviewed: Aug. 30, 2008

Great recipe! Made it several times already. Kids and husband loved it. Guests loved it, they couldn't get enough. Left out the dark soy, didn't have any on hand. Still was delicious. This recipe is now one of my favorites.

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calle

	Cooking Level: Intermediate
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Reviewed: Aug. 28, 2008

Good wings. I still prefer my own recipe, but these were good also!

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michelle Lee


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Reviewed: Jul. 13, 2008

I made these wings for a BBQ, everyone LOVED them, I'm having another BBQ today and I was asked to make them again. If you are finding the the soy sauce is making it to salty cut back on the dark soy sauce by 1/2tbs to a full tbs that will help alot. and dont be afraid to throw in some spices that you like yourself for it, this recipe can be very easily changed and still tastes great

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Eli Rose

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Jun. 29, 2008

Easy. Good flavor. My husband and children (ages 5 & 7 ) liked it. Didn't have any dark soy sauce so made without it. Would make it again. It would make a great appetizer or a dish to take to a bbq.

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melissa


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Reviewed: Jan. 13, 2008

Used only 3 1/2 tbsp. of soy sauce. Didn’t use dark soy sauce or the oyster sauce. Served with Toasted Sesame noodle box mix from Simply Asia or similar brand. I ended up marinating for 2 days.

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Dragngirle

	Cooking Level: Intermediate
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Reviewed: Oct. 5, 2007

This recipe was a hit with everybody! Everytime I have a BBQ everybody will insist I do this BBQ wings! Simple and easy to prepare. Over time I have added ginger and fresh garlic and onion instead of powdered ones. Also I halved the soya sauce, dark soya sauce and oyster sauce.

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Shane


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Reviewed: Oct. 4, 2007

I followed the recipe exactly. And we loved it! Even the people in my family who prefer chicken breast to wings.

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Patti


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Reviewed: Feb. 12, 2007

This was just ok for me, I must admit I did change the ingredients some and maybe that's why, It's worth a shot to try and make again following the recipe. I used soy sauce, oyster sauce fresh garlic, onion powder, curry powder and ground pepper, no sesame oil or basil even though I had both, I did let it marinate overnight. I grilled over charcoal, I still felt like something was missing. I did'nt use the sesame oil because I'm not a big fan. Oh well maybe next time.

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griller3

	Cooking Level: Expert Living In: Greensboro, North Carolina, USA
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Reviewed: Feb. 12, 2007

I'm a Beginner Cook, and this couldn't have been easier! I halved the amount of soy sauce and dark soy sauce, and it turned out superb! Everybody loved it, thanks so much!

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Vee Vien


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Reviewed: Jan. 7, 2007

This is a very tasty finger food, indeed.

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kimmassi

	Cooking Level: Intermediate Living In: Ormond Beach, Florida, USA
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Reviewed: Nov. 21, 2006

i think this recipe is just nice. .

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meeityug83

	Cooking Level: Beginning Home Town: Taiping, Perak, Malaysia Living In: Kuala Lumpur, Kuala Lumpur, Malaysia
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Reviewed: Jul. 17, 2005

I too used fresh garlic instead of garlic powder. The wings turned out very well and I will be making them again. Very good recipe!

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SJM1


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Reviewed: Mar. 18, 2004

This was great. I took the advice of having only half the soy sauce and only marinating it for 2 hours. I had no problem with saltiness. My brother who's always fussy when it comes to chicken ate this one up and was looking for more.

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EMMYBFREE


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Reviewed: Jan. 25, 2004

These are some of the best wings I've ever had.

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TOBYMC


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Reviewed: Jan. 25, 2004

The best thing about this recipe is that all members of my family from my 5 year to the grown ups. Not sweet or spicy, but just good.

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TERRIJANE


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Reviewed: Jan. 25, 2004

I baked these instead of grilling - we don't have one right now. They were very tasty.

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ROSALAND13


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Reviewed: Jan. 25, 2004

it was too salty... wont make ever again!!!

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CRYSTAL


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Reviewed: Jan. 25, 2004

This was a good sauce, but I wouldn't recommend marinating for to long. I marinated for a whole day, and it was a little overpowering. A bit salty, but good overall. I will use this recipe again, but will only marinate for a few hours.

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PHILSTILER


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Reviewed: Jan. 25, 2004

For those of you who think this recipe is too salty, just cut down the soy sauce to 2 Tbp. and the dark soy sauce to 1 Tbp. Normally we eat it with rice, so it is not too bad. The measurement can be easily adjusted to suit your taste bud in this recipe, so don't be afraid to experiment with it. updated: 11/3/2003 ~Ching Lim

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LIMCANCOOK


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