This garlic sauce is excellent! Very authentic. I experienced 5-star results by frying, Chiang Mai style, instead of baking. A batch of about 7 drumstucks were marinated in a mixture of 1 tbsp fish sauce, 1 tsp salt, 1 tsp white pepper, and 8 cloves of garlic for 30 minutes. The chicken was then fried in vegetable oil in a wok maintained as close as possible to 350 degrees for about 10 minutes. I also substituted 4 thai chili peppers instead of jalapenos. The garlic sauce is the pefect complement. My wife's family is from Phuket and shes tells me that the sauce reminds her of the taste she used to encounter at the street vendors waiting outside her school when she was a kid. Awesome recipe!

I had bought a bag of frozen wings by mistake so decided to use them in a recipe that didn't need to be fried and this fit the bill (or so I thought). On the advice of other reviewers, I cut the fish sauce to 1/4, and also cut down on the sugar...using half brown and half white. I had to read the amount of garlic twice(and I am a garlic lover) 1/3 CUP of crushed garlic seemed like a bit much but I proceeded. That pretty much equals a whole bulb of garlic once you get it crushed. I was hesitant to sautee that much garlic in oil for fear of getting too brown and tasting bitter. I lightly sauteed it in some wok oil to add a bit of sesame flavor to the dish. I used 2 whole jalepenos with the seeds in, as I like heat. When I tasted the sauce, it was very overpowering with garlic and not pleasant tasting garlic at that. I added about a tsp. of sesame oil for flavor and even though that helped, it still was too sweet, I could taste the fish sauce, and that overpowering garlic flavor was too much. I put the sauce on the wings about the last 10 min. of baking to try to mellow the flavor along with some sesame seeds on top to toast. It was a little better after being in the oven, but there was no way I could have stood that sauce to just pour over at the end.

They were good. I think next time I will go more spicy and less fish sauce.

This was a fantastic success at my office pot luck. I had to make 10 copies of the recipie for my co-workers! So easy to prepare!

I followed the recipe pretty much exactly, with the exception of substituting Thai birdseye chiles (prik ki nu) for the jalepenos and increasing proportions of ingredients because I used a 4-lb bag of thawed drumettes. I used the sauce as a marinade overnight, and then shook the marinade off of the wings. I then placed them on a jelly roll pan sprayed with non-stick spray and baked them at 450F until they had a nice color. I had reserved the marinade; I boiled it down to a semi-thick glace, and spooned it over the wings. I then garnished with extra chiles and served with the 'Satay Sauce' (adding garlic and ginger) found on this site. SUPER good, but get your mileage out of the sauce by marinading first.

These were very easy to make and I LOVE that it didn't require the mess of frying the wings. I made them for a party and what a hit! The combination of flavors is great and it looks so nice on a platter. There wasn't a single wing left, and several people asked me for the recipe. As one who isn't even much a fan of wings, I'll definitely be making this recipe again!

This is a really good recipe that will allow an experienced cook to make subtle changes in the base flavor ingredients, as desired. Some ginger is a good idea. I made this exactly as described the first time, and there's plenty of sauce to handle 5 lbs. of wings, no problem.

Maybe it's just me not caring for this flavor combination, because I certainly like all the ingredients (however, less sugar). I would recommend moving step 3 to step 1, since roasting the chicken wings takes much longer than preparing the sauce. Sorry, but not a keeper.

This turned out very good. The garlic sauce taste very similar to sweet & sour sauce. I would make it again.

These were very good.