I cut this recipe in half because I had about 2-1/2 lb. chicken wings. After reading other reviews, I substituted minced garlic for the garlic powder and added some fresh grated ginger. Marinated the wings for 6 hrs, baked as directed and they turned out great.
We had some leftover and they were even better when reheated a few days later. Also, I used some of the marinade to spice up leftovers from an Asian restaurant - excellent. Just an all-around tasty sauce.
Thanks, Jeanettebird, for posting this recipe.
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I cut this recipe in half because I had about 2-1/2 lb. chicken wings. After reading other...