Awesome! I used only 1/2 of the sugar recipe calls for and used half white vinegar and half seasoned rice vinegar found in Asian markets. I tried 3 different cooking variations: 1)followed the recipe's cooking method using butter to fry in before putting it in the oven. This was good, but I felt the butter overpowered the goodness of the sauce -btw, I LOVE butter, but frying the wings in butter was a step you can definitely omit and save the calories on. 2) I followed reviewers suggestions and oven-fried. I coated with egg & flour and baked @ 400 for 25 min turning once then added sauce and baked additional 30 min @ 350. This was by far the best. The skin was nice and crispy and the sauce was fabulous. 3) I coated with egg and panko flakes, baked @400 for 25 turning once, added sauce, baked addition 30 @350. This was also good and my second favorite. the panko really soaks up the sauce and gives the wing a more sweet-sticky coat then a crispy-sticky. so it depends on your taste. For all 3 variations, once the sauce was added (lined baking sheet with foil for easier cleanup), I turned the wings a few times and then removed the wings from the sauce and placed on fresh foil over baking sheet for the last 5 min.Can't wait to make it again! I forgot to add the sesame seeds like the pictures show and really wish I didn't. I'm sure the sesame seeds are a perfect touch..
Was this review helpful?
46 users found this review helpful
Awesome! I used only 1/2 of the sugar recipe calls for and used half white vinegar and half...