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I marinated the chicken wings for 12 hrs. I doubled the recipe to freeze some for later. I baked for 30 mins. at 400, then added the sauce and did as the directions suggested, and baked 5 more mins. but they were not done, so I baked for another 15 mins. until golden. These taste a lot like my Thai chicken wings recipe. I didn't add the hot chili oil, because they were plenty hot with the hot peppers from the chili sauce. I enjoyed these wings and will definately be making them again. Thank you Marra! Linda Made for Photo Swap Contest

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Linda's Busy Kitchen January 28, 2008

We loved the sweet heat this offered...I think next time I will pass under the broiler to crisp them up...before tossing in the sauce...they were on the soggy side...but the flavor was awesome...made for Best of 2014 tag game...

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teresas February 26, 2015

Excellent wing recipe! I love the sauce that the wings are tossed into at the end. Delicious. Great flavor and just the right amount of heat. I didn't add any extra. Thank you! P. S. I omitted the mint with excellent results.

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LifeIsGood February 09, 2015

Yum, these are very flavorful! It all came together beautifully. Thanks for sharing! Culinary Quest '14

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Starrynews September 07, 2014

Great wings! Loved all the Asian flavors - such a nice change from regular wings. The only change I made was to use rice wine vinegar vs. the red wine vinegar in keeping with the Asian theme. We will definitely make this recipe again! Made for Everyday is a Holiday tag, February, 2012.

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Nancy's Pantry February 10, 2012

Sister#2 came over to share a plate of wings. While eating, it came to her mind a story in her past. It was one that she had forgotten...something about the time she turned down a marriage proposal. I'm still contemplating her correlation between a proposal and the wings. Obviously, your wings have an ingredient mine doesn't. Made for Everyday Is A Holiday.

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gailanng January 28, 2012

WOW WOW these are so good. I just cut of the tips and baked the wings in a tray at 175C fan forced for 45 minutes and then dipped then im the reduced sauce and put them on a rack (all but 2 of them - I cooked up 8 as the DH does not like heat but she enjoyed as was), there was a little excess sauce so poured it over the coated wings and cooked for a further 4 minutes for perfection. I didn't have chilli oil so added a finely chopped Thai chilli with seeds for the sauce which was served over the wings that the DS and I had and oh they were so good that I was wishing for more. Thank you MarraMamba, made for Everyday A Holiday.

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I'mPat January 24, 2012

My DS and DH loved these wings, I tripled the recipe and marinated overnight, thanks for sharing Marra!...Kitten:)

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Kittencalskitchen November 04, 2007
Hot-As-You-Like Asian Chicken Wings