Reviewed: May 28, 2012

These wings were great! I was a bit nervous to try them because it seemed like they were very Asian inspired wings, but they came out delicious. Everyone enjoyed them and they were simple to make!

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Reviewer:

Helen

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Houston, Texas, USA

Reviewed: May 11, 2012

This sounded too good to pass up and it was! I didn't plan on modifying the recipe but when I looked at the ingredients of all the brands of sweet Thai chili sauce and they all started with sugar I had to make a change. I used Thai chili sauce instead and PERFECTION! Just use mild if you don't want it really spicy. Okay, I also used boneless skinless chicken breasts and eliminated the cilantro because I can't stand it, but that just shows how versital this recipe is. I also used peach apricot preserves because that's what the store had. I grilled the chicken on the BBQ (didn't marinate ahead of time). To go with this I made the Asian Coconut Rice recipe from this site. I know my family will be requesting this a lot. Easy & delicious!

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Reviewer:

sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Apr. 8, 2012

Rating the glaze only...I used bone-in breasts and roasted these, so I can't speak to the wings. The sauce was about as simple as you can get, but I thought it was too sweet and not spicy enough, so I added some shrircha to spice it up. There is another Asian-inspired glaze recipe here at AR that I like more, but for ease, you can't beat this one.

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Reviewer:

TwoSweetPickles

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Reviewed: Apr. 6, 2012

Delicious! I used grilled boneless, skinless chicken breasts for this recipe since we don't eat wings. I used apricot-pineapple preserves because its all my local store had in stock. It turned out great and I loved the pineapple flavor added. The lime juice and cilantro is what make this recipe great. This is a recipe we will make again and again.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Apr. 2, 2012

This is great!! made them for a family barbeque, with a side of potatoe salad, very nice. My local store did not have the apricot-peach perserves, so I tried straight apricot. I used a bit more chili sauce because I like spice and doubled the cilantro. Great on the grill, I can see other possibilities too.

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Reviewer:

Kayt the Cook

Reviewed: Feb. 26, 2012

I am absolutely addicted to this! The sauce is sooooo delicious! I used blsl chicken breasts, cut in strips & grilled. I ate these 3 times in 1 week & have them on my menu again this week. Definately my new fav! Thank you Smuckers!!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Feb. 17, 2012

Enjoyed this recipe, but it was a little sweet, so I added some hot sauce to the dipping glaze.

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Feb. 9, 2012

This recipe caught my eye on the Buzz and I decided to try it with bone-in, skin-off chicken breast halves. Hubs grilled them, applying the sauce the last 5-10 minutes of grilling and they came off the grill looking beautiful. And the best part was they tasted great! This was not nearly as sweet as I thought it might be, which is a good thing. I think you could probably use any kind of chicken and it may also be great on pork. We’ll be making this again soon! UPDATE 4/21/12: I made this again but used the glaze on pork tenderloin (see my photo), again basting with the glaze the last 5-10 minutes of grilling time. Excellent!! Equally as good as the chicken version, try it!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Oct. 9, 2011

This was super yummy. We used boneless skinless chicken breast and then cut it up into bite size pieces and served it over coconut rice. We all loved it including our little kids.

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