- Most Helpful
- Highest Rating
VERY GOOD !!! Just like what I've had in Chinese restaurants. Thank you Bergy !!!
the instructions said to brown on high heat for only 3-4 minutes, or until brown. when i reduced them to low i thought "no way" are these going to be done. i kept stirring them, and they browned just like you said, and turned into gooey, sticky, awesome tasting wings. this is a keeper, i will make these again.
Made these wings to take for tailgating at a football game. They were really a hit and better than the real hot wings.
These wings were wonderful. The recipie was easy to follow and and the meat just fell off the bone. I can't wait to serve them to family. Have plenty of napkins at hand because they're 'finger-licking good!'
These were very good! I couldn't find [b]chinese[/b] wine so I used rice wine, maybe it's the same. These were a nice change from the ordinary buffalo style wings. No sauce required.
DH was wanting a chicken dish similar to what he's had in a chinese restaurant, but I've never tasted it, and his description was 'spicy and sweet with a sauce' *sigh*. So I tried this recipe, using chicken thighs chopped into 1 inch pieces that I cooked in a bit of peanut oil, then added the other ingredients. I also added 2 T red pepper flakes, 1 T ketchup, increased the honey to 4T. Sh loved it. Thanks so much for posting!
These were sticky but good. I used chicken legs as that is all I had on hand. After 30 min. of simmering I still had a lot of liquid so I took the cover off, turned the heat to med. high and then it only took about 5-10 min. to get that glaze I was looking for.
These wings are great, they were flavourful without being overpowering. It was really easy to make too which makes it good it if you are preparing a few different things like you usually do with dim sum.
We loved these. To cut down on fat, I broiled till brown. I used low salt tamari and dry sherry. I'm not sure why mine were still a little salty, though I had never used this brand of tamari before. But I will definitely make these again!!
DH & I freq eat wings as chicken breast meat is very expensive here unless found on sale & that rarely happens. I used drumettes & made the recipe as written. These wings are tasty, sticky & just as I remember them from my Dim Sum dys in Dallas. The braise cook method makes the meat tender & the sauce is perfectly balanced. I served them w/a simple salad + dessert for DH & his sweet tooth. We liked these wings a lot Bergy. Thx for sharing the recipe w/us.