Reviewed: Jun. 1, 2012

Great recipe. It delivers that restrurant flavor at home.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Jun. 25, 2012

I made this to serve on grilled chicken. Once the chicken was almost finished, I glazed it with the wing sauce. Tastes great on a dinner salad!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 17, 2012

This is a winner, Thank you Chef John.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Reviewed: Aug. 7, 2012

it's so....good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rita

Reviewed: Aug. 8, 2012

Strong hoisin taste, but great. I tweaked with a little honey and some drops of chili and sesame oil. Served over chicken nuggets that had been breaded with Panko and fried in coconut oil. Yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CarolTyson

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Reviewed: Aug. 21, 2012

out of this world.. me and bf loved these.. i did them on the cheap and it still came out really good.. had regular white vinegar on hand.. so i used that.. i didn't want to let bf spend 6x the amount on hoisin sauce so i just used bbq sauce.. came out perfect.. talked about doubling the asian chile pepper sauce to make it atomic asian wings.. ty for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Oct. 3, 2012

Before making wings last weekend, I rounded up a bunch of new sauce recipes to try. While most were just ok, this one was awesome! My husband was very pleasantly surprised. I'll be making this in addition to the usual buffalo sauce from now on. Thanks so much!!! =)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

*Aly*

Cooking Level: Intermediate

Home Town: Crystal, Minnesota, USA

Living In: Pequot Lakes, Minnesota, USA

Reviewed: Oct. 10, 2012

I cooked the chicken wings my usual way- barely seasoned and naked on a lipped cookie sheet in the oven at 425 for about an hour. Then I made this sauce and tossed the wings. I made it basically EXACTLY as stated except used half the amount of sriracha- for the kids sake (but we had a bottle at the table for us). This is a really great recipe! I looked at it in the pan and thought it did not look like much so I doubled it. MISTAKE. A little goes a long way of this stuff! Oh well, I will just use the leftovers for a slow cooker meal I think. (shredded orange chicken breast, anyone??) Seriously finger lickin' deliciousness.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Southernbelly

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Newberg, Oregon, USA

Reviewed: Oct. 29, 2012

I followed oven frying directions from Chef John's blog & followed the recipe with the addition of 2 garlic cloves. It is a lot more "orangey" than the lovable bear restaurant version, but really delicious. For less orange flavor I might go half marmalade, half Thai Sweet Chili sauce, but as is, my whole family loved these wings. They stayed crispy even after sitting in sauce for an hour.

Was this review helpful? [ YES ]
1 user found this review helpful