Lipsmacking delicious! Added 1T garlic-pepper sauce to sauce instead of chili flakes & a couple tablespoons of water & simmered about 10 minutes to slightly cook the garlic & gingerroot. Baked wings @350F for an hour 15 minutes - served these with cucumber slices & cherry tomatoes from the garden for an easy apres-gardening dinner watching equestrian cross country Olympics on TV. Thank you Daydream for a keeper recipe that DH kept complimenting after every wing!
I made these for a New Year's party. They were a big hit. The only change I made was adding cornstarch to the sauce, because I was keeping them warm in a crockpot and wanted the sauce to stick.
These were very good. I took the advise of Sue L and added additional red pepper flakes and the hot chili oil to spice them up a little and it worked well. I also turned the temp down some and let them slow cook for about an hour and a half. Very good.
I like these quite a lot! But I will say they aren't really spicy as prepared. Usually I would recommend adding more hot oil to remedy that, but I don't think so this time. The sauce has a flavor that reminds me of pot-sticker dipping sauce, which goes quite nicely with the wings. I plan to keep this recipe handy because I like the ease of prep and think it would be nice for parties and having friends over. Thanks for posting!