Reviewed: Feb. 6, 2012

Crowd pleaser for a tough crowd...messy, yes -- but a good messy! Beautiful color and unique addition to an appetizer spread. I'd cut the fish sauce just a little bit next time but otherwise delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cooker3

Reviewed: Feb. 5, 2012

For those who may want a more "AUTHENTIC" Thai/Southeast Asian flavor, delete the paprika and add 1-2 Tablespoons of red curry powder, and few tablespoons of Sambal Olek or Siracha(both are a chile-garlic sauce). These 2 ingredients are staples of the Thai and southeast asian cuisine, and can be found in nearly every supermarket. Check your international/asian food aisle.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MedicVa

Cooking Level: Expert

Home Town: Deerfield Beach, Florida, USA

Living In: Washington, D.C., USA

Reviewed: Mar. 10, 2011

just baking the wings without any seasoning left it with such a weird taste. Even after pouring the sauce over it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mei3kids

Reviewed: Aug. 31, 2010

I have to agree with another reader. I too checked and checked to be sure I followed the recipe & added ingredients as stated. The fish sauce was definitely overpowering & I ended up throwing away most of the sauce. It wasn't as spicy as I was hoping and way too sweet. Too bad because I really love Thai food. My suggestion - use Thai chilies rather than jalapenos and cut down on both the fish sauce & sugar.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

steve'snat

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

Reviewed: Aug. 2, 2010

OMG!!!!! So good!! I used Chicken Breast, Sun Crystals instead of sugar. I also added broccoli and served over soba noodles. Thought I made enough to have left overs.. Think again.. no lunch for me tomorrow... lol

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Krazylady3434

Home Town: Alton, Missouri, USA

Reviewed: Jul. 18, 2010

Loved this recipe. The sauce really makes it, perhaps it is the different fish sauces out there that make a difference, but it was perfect to me. I would recommend using the larger, buffalo wings. I put the oven on convection the last 10 minutes to really crisp up the wings. Served with Restaurant Style Fried Rice from this site. Most delicious dinner and nice change up at home!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 9, 2010

Not sure why people are complaining about the fish sauce. It is a recipe for Thai Chicken Wings! If you aren't going to use the fish sauce than you probably shouldn't give it a bad review. This is a great Thai spin to chicken wings for anyone that has tasted real Thai food. Everyone in my family loves this and we are all Thai!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Natasha

Reviewed: Apr. 13, 2010

We used half the amount of fish sauce, and a little bit of soy sauce. Also- used 5lbs not frozen chicken- took about 50 minutes. Great flavor and the heat sneaks up on you...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jessica

Supporting Member (Click to learn more about Supporting Membership)

Living In: Warwick, Rhode Island, USA

Reviewed: Mar. 29, 2010

Excellent dish! I held back on the fish sauce, adding it to taste. I also substituted some Thai red curry instead of paprika. Came out wonderfully! An easy, tasty dish!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GOATCHZE

Reviewed: Mar. 6, 2010

I used drumsticks instead of wings. These came our delicious! I liked them a lot. As suggested by another reviwer, i dredged my drumsticks in flour and then fried them in oil in a frying pan. After it is browned, i set them on a lined baking sheet and made the sauce. I used a bit less fish sauce, and i only had 1.5 tsp of paprika, which turned out to be perfect for my taste. I skipped the jalapenos and used garlic chili sauce, about 2 Tbs. Instead of putting cornstarch directly in the sauce, i mised the cornstarch with equal amounts of water to dilute it and make a slurry. Then added it to the sauce to thicken. I dipped my drumsticks in the sauce and baked for about 15 min, then turned them, brushed with more sauce and baked another 10min. (bake time is different for wings). I would make this again with wings.

Was this review helpful? [ YES ]
5 users found this review helpful