This is how I fitted the recipe to our liking. I used 15 unseparated wings, doused them with cayenne pepper along with the salt, black pepper, oil and hot sauce. Then I added a ton of garlic powder to the flour when shaking the wings. I generously sprayed the aluminum foil-lined baking sheet with nonstick spray and cooked them for 22 minutes. Then I turned them over and cooked another 22 minutes. I then dipped each wing in the sauce and returned it to the baking sheet and the oven for another 5 minutes. Otherwise these would be overcooked and dry if cooked for an hour. For the sauce, I added another clove of garlic and used dried ginger. I decreased the vinegar to 1/3 cup and used regular white vinegar. These changes made the wings spectacular for me and my husband.

Reviewed On: Apr. 23, 2012

oh wow - 5 stars for taste and ease. I made more sauce, though, and instead of red peppers I had green so I used that and first sauteed it in some butter/olive oil and more minced garlic. Instead of the chili oil I just used canola. I also used 1/4 tsp ground ginger. And instead of the udon I had spaghetti noodles so I just made those. I did not use peanuts or cilantro and I tossed the green onions in the noodles after everything else was mixed. This was soooooo delicious and easy.

Reviewed On: Apr. 6, 2012

I made some slight changes and these were delicious. It was only me and my husband and so I halved the recipe. Instead of plain parmesan I used the shredded Italian cheese mix. I used 1 tsp ground fennel and 3 cloves garlic. I still spread 1/2 cup sauce in the dish before putting the shells in. I removed the foil the last 10 mins of baking. My picky 2 year old ate this!

Reviewed On: Mar. 28, 2012