Reviewed: Apr. 29, 2012

Very good. This recipe makes some sticky spicy wings. I added 1 tbsp of brown sugar to sweeten the taste and this made it all the better. A great recipe that was easy and delicious. Served with asian sticky rice.

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2 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

I used this recipe on some wings I made for the super bowl. I had this kind, original hot, and cajun. These in particular were so yummy, they were awesome. My first time making the recipe I followed it exactly and it turned out great ( i actually wish I used more jalapeno b/c i wanted it to be more spicy). Then second time I was making this for marinade for steaks which is why I am writing this review. DO NOT use apple cider vinegar. The first time I just used white vinegar and it tasted great. This second (for steaks) i used apple cider. Then when it was done it had a very funky taste. so DO NOT use apple cider vinegar.

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Reviewer:

troym40

Home Town: Cole Camp, Missouri, USA

Reviewed: Jun. 2, 2011

These were tasty. Not overly memorable, but a good solid recipe to use up chicken wings. I can't bear to use that partially hydrogenated vegetable oil stuff, so I used rendered chicken fat from my homemade stock. My husband said this was sort of a sweet and sour sauce. Don't be afraid to add extra jalapenos.

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4 users found this review helpful

Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

these were okay. I used less sugar and chili powder as I didn't have jalapenos or paprika on hand. Edible and taste good just not really my taste.

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6 users found this review helpful

Reviewer:

philly6288

Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Apr. 26, 2009

I was excited to find this recipe, as Thai food is a favorite in my home. To be fair to the submitter, I didn't change a thing while making the recipe. DH and I couldn't take the sweetness. I will try the concept again but with many changes.

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9 users found this review helpful

Reviewer:

BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

Reviewed: Jan. 4, 2009

These were really good but we didn't find them spicy at all. We marinated the wings in the sauce as suggested. For a potluck gathering, we baked the chicken ahead of time, then put the wings in the crock pot and poured the sauce on top of them. We kept them warm on low for several hours and they were excellent! The second time we made them, we added soy sauce and ginger to the sauce.

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Reviewer:

Lynn

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Feb. 17, 2008

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.

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Reviewer:

Ranger Rick

Cooking Level: Expert

Home Town: Clarksville, Iowa, USA

Living In: Monticello, Minnesota, USA

Reviewed: Feb. 4, 2008

Just needs a little more spice. very good tho

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Reviewer:

stitchinsara

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Newport, Michigan, USA

Reviewed: Dec. 31, 2007

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.

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Reviewer:

KaponE

Cooking Level: Professional

Living In: Mckinleyville, California, USA

Reviewed: Dec. 8, 2007

This sauce was awesome! I made a half batch of this recipe & my husband & I nearly polished off all of them! I made some changes based on what I had on hand but I stayed true to the essence of the recipe. I only had 5 good cloves of garlic - it was enough but a few more would have been nice. (Remember, pressing garlic reduces the volume greatly, so if your measuring, I think the recipe means chopped, not pressed.) I reduced the sugar a bit & used raw turbinado sugar, I used water instead of broth to keep it simple, and I used my homemade crushed dried red asian chili and sesame oil sauce instead of jalepenos (like the kind of hot chili sauce you can order on the side in a Thai restaurant.)

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4 users found this review helpful