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Reviewed: Jan. 4, 2008

better than Hooters Marinaded the wings in the sauce for 2 hours(longer the better) then baked for 40 minutes at 400F. Then with the leftover marinade boiled down to a thick syrup and poured on top of the wings.

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meowmix318


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Reviewed: Nov. 24, 2007

Served this with a beef stir fry as a side. Was full of flavor much more than I expected. Thanks for the recipe!

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Dragngirle

	Cooking Level: Intermediate
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Reviewed: Oct. 6, 2007

This was really good, and SUPER EASY! I only made a half recipe to see how we would like them. (10 wing pieces) The water and soy and garlic reduced to at least half, and I turned the pieces 1/2 way thru the first 15 min., since they weren't covered. Then discovered I only HAD about 1 TBSP. sesame oil! So I put the chicken on baking sheet w/ alum. foil and sprinkled my sesame oil on the pieces and baked at 450 for 15 minutes. So--total cooking time was half an hour. Wings were moist and tender. Tried rolling a couple in the sauce, but it was too strong, I thought. Dribbled some of the thickened (w/cornstarch) sauce on the rice, but still strong to me, so I switched to buttered rice with a side salad of romaine & Olive Garden house (yum!)dressing. PERFECT with this meal!

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ELINORCLEO

	Cooking Level: Expert Home Town: Corvallis, Oregon, USA Living In: Daytona Beach, Florida, USA
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Reviewed: Dec. 12, 2005

These chicken wings were delicious -- even my husband loved them and he's not a chicken wing fan! The name of the recipe is slightly deceptive -- usually wings have a dry quality to them, but these were stewy. I made a few modifications which made a big difference: add much more garlic (2 Tbsp minced), ginger (1 tbsp minced), hot sauce (sweet Korean red pepper paste, 1 Tbsp), 1 Tbsp brown sugar, 1 Tbsp vinegar, 1/2 cup chopped cilantro (coriander leaves). These had to cook way longer than 15 minutes for me, more like 40 minutes. Then, to dry them out, I placed them in 1 layer in a casserole dish and baked them at 200 for half an hour. Fantastic with steamed rice and broccoli : )

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cookie monster


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Reviewed: Nov. 15, 2005

is very easy to make but the taste is not that sound. i fry the wings in the pan for 1-2min to have as crispy skin.

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potato


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Reviewed: Sep. 11, 2005

Wow! These were awesome! There is a special place in my heart for sesame oil and now I know why. So aromatic, so full of flavor, so wonderful! I did take one person's suggestion and put some toasted sesame seeds on them and thickened the sauce with 1 TBSP of cornstarch and 1/4 cup water and poured it over the rice we served with the wings. Great recipe. Sure to impress anyone.

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LBEHRENDT

	Cooking Level: Expert Home Town: Richfield, Minnesota, USA Living In: Rogers, Minnesota, USA
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Reviewed: Aug. 10, 2005

Absolutely delightful! I followed some of the suggestions to bake it in the oven on a foil-lined cookie sheet for 15 mins. at 450F degrees. I also thickened the sauce with 1 C water and 1 Tbsp corn starch. After the baking time, I put the chicken back in the pan and let it simmer in the thick sauce for 15 minutes. I served it with rice and Pan Fried Asparagus (found here in AllRecipes, too.) and it was a quick and huge hit with the family! Thanks Joshua for sharing this recipe!

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CookinGheri

	Cooking Level: Intermediate Home Town: Quezon City, National Capital Region, Philippines Living In: Roxbury Township, New Jersey, USA
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Reviewed: Aug. 4, 2005

These were excellent. If you have the time, let the wings sit in the soy sauce, garlic and green onions, before adding the water. This allows them to absorb the soy sauce flavor.

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Kelly58

	Cooking Level: Expert Home Town: Long Beach, California, USA Living In: Lakewood, California, USA
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Reviewed: Jul. 28, 2005

Loved them and SO easy. Who needs to know ;)

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JOARC


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Reviewed: Jun. 10, 2005

Excellent recipe! I added sesame seeds about 1TBl. in second step. After,I took the wings out of the sauce and put them on a cookie sheet lined with foil and a couple of Tbl. of the sauce and let them crisp at 450 degrees for 15 min. Then I thicken the sauce. With 1 cup of the sauce and 2 Tbl.of cornstach whisked well and put the constarch mixture into the pan of sauce and returned the baked wings to the sauce for 3-5 mins. on medium heat. Wow! this was delicious over white rice! Enjoy

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JAMESGLORI

	Cooking Level: Expert Home Town: Dorchester, Massachusetts, USA Living In: Tucson, Arizona, USA
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Reviewed: May 25, 2005

Super easy to make, and both of my children loved it! It is not often that both of my kids like the same thing. The only change I did was after it cooked on the stove I tossed it on the grill for a couple of minutes to crisp it up a bit. Serve it with rice and some mixed Chinese style veggies and you got yourself a meal!

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KAREN_ELYSE


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Reviewed: Mar. 2, 2005

This is THE BEST wing receipe I've ever tried and it's SO easy to do! If you like Sesame Oil you'd be crazy not to try it! For variety and looks, I added Sesame seeds in the second step.

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BLONDEREDNECK


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Reviewed: Apr. 25, 2004

I thought these were great - the man didn't like them so much. I thought they were great - tender with just the right amount of sweetness. Next time I may add some peanut oil. I served these with rice and asian noodles with duck sauce - thanks!

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NUNU713


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Reviewed: Jan. 25, 2004

Quick, easy and we loved the sesame oil.

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GMARIE


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Reviewed: Jan. 25, 2004

I liked this dish. An inexpensive good meal, and so simple to make.

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Reviewer:

MATT PORTCH

	Cooking Level: Expert
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