Very easy and tastes so good. I didn't grill mine. I baked my wings at 375 for 45 minutes then slather on the sauce and baked again at 400 for 20 minutes until the skin is brown and sauce thicken....hmmmmm good!!
This is a very good recipe. Even DH, who is very picky about wings, said I could fix this recipe any time. Even though we like food to be spicy, the next time I will cut the sriracha in half, and I may also try adding a teaspoon or so of hoisen to give the sauce a little more body. It is because of these changes that I gave it four stars instead of five, so this is a very repectable recipe. I also added a good sprinkling of toasted sesame seeds (now offered by McCormick), and they were an attractive and tasty addition. As to preparation, when I do wings with our own BBQ/hot sauce, I bake them until just done (skin lightly crispy), then toss them in sauce, chill overnight when possible, then grill to give the outside a nice finish. This technique also worked well with this recipe, and we loved the Asian taste. Thanks!
A good chinese-style recipe but certainly has little to do with traditional Thai tastes . Where is lime ? Cilantro
My family raved over these. DD made them to go along with our curry soup and they were such a hit. She lined the pan with foil so clean up was a snap. So flavorful, we loved the sweet and spicy balance. Thank you for sharing with us.
it's was so simple recipe...n easy to prepare..its delicous..
These were incredible...I saved the extra sauce and put in some chicken breast for the next day and they are unbelievably great! Thank you for this recipe!
TRY THESE WINGS! These were really good! I think I can stop going to my fav wing joint now! I did toss some chopped garlic in and used hot chili paste (2 tablespoons caus I like it HOT) I'm going to use this on chicken breast too!
We started off grilling these just as the recipe calls for, then at step 5 we brushed the wings with the glaze then finished them off by baking them 10-15 minutes in a 400F oven (glaze stuck better in the oven, where sometimes on the grill it cooks right off). Fantastic!
Used the glaze (minus the hot chili sauce) recipe as a marinade for boneless skinless chicken thighs, which I bbqed (while brushing with some reserved glaze). Very tasty!