I already had 3 lbs. of chicken wings in my fridge, so I decided to double this recipe - and it worked like a charm. I also substitued ground ginger instead of fresh. 1/8 tsp. ground = 1 Tbsp. fresh; I added a tiny pinch, but you'd need even less than that if you aren't doubling the recipe. The sauce never really thickened to a "gooey" consistancy, but maybe I just needed to keep it in the oven longer ... I ended up pouring the marinade over steamed white rice & serving as a side dish.
Chicken turned out tender, sweet, and delicious, and the whole meal disappeared within minutes. I'd have given it a higher rating, but for the fact that you have to marinade the wings for 4+ hours.
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I already had 3 lbs. of chicken wings in my fridge, so I decided to double this recipe - and...