Spicy Ginger Chicken Wings Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 26, 2013
These were a big hit at my football playoff get together! Made them exactly as the recipe called out and they were amazing! Was told that these were the best wings ever
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Photo by Tonya

Cooking Level: Intermediate

Home Town: El Cajon, California, USA
Living In: Vail, Arizona, USA

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Reviewed: Jan. 20, 2013
These were good. Didn't pan fry, put them in the flour and baked at 425 for 15-20 minutes, then dipped in sauce, reduced oven temp to 350 and cooked for 30 minutes, basted after 15.
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Photo by Kath

Cooking Level: Intermediate

Home Town: Coventry, Rhode Island, USA
Reviewed: Dec. 15, 2012
This is a great chicken wing. I love the flavor and the texture of the chicken. I would highly recommend to try this chicken wing!
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Reviewed: Dec. 12, 2012
It was such a good recipe, and not so difficult. But I had to add about a tablespoon of cornstarch into the sauce because it was too watery. I browned the wings in olive oil,no butter, to cut down on the fat, and I did not use the MSG, and used powdered ginger because I didn't have any fresh ginger. Soooo good. My son loved them and he is picky about his wings!
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Cooking Level: Intermediate

Living In: Bonita, California, USA

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Reviewed: Nov. 11, 2012
This was so yummy. Everyone loved it! I would definitely make it again.
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Photo by Life Tastes Good
Reviewed: Aug. 6, 2012
Thank you for a tasty wing recipe! We really liked this. These are FULL of flavor! I did make some adjustments for our tastes. First I could only fit 1/2 the wings in my pan for searing, so I cut the butter (i did use butter instead of margarine) way down. I used 1/4 cup butter and cooked the chicken about 4 minutes on each side. I didn't need any more butter to cook the 2nd batch of chicken - there was enough fat in the pan. In the sauce I used 3 serrano's but I did seed them first. I also cut the ginger down to 1 tbsp. I LOVE ginger, but I thought 2 tbsp might be too strong for our tastes. I did have the other tbsp on hand just in case to add it if needed, but I didn't use it. I reduced the sauce down until thick. It took a little longer than 7 mins though. Maybe about 15 mins but it was worth it. I think next time I will cook it down even longer for a thicker sauce with a stronger flavor. Either way - we really LOVED these and will make them again. The star of this recipe is the sauce - it is soooo gooood! Reduce it down until it tastes the best to you. I left out the msg and the sesame seeds too
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Photo by Life Tastes Good

Cooking Level: Intermediate


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