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These were delicious, my friend.....I kept grabbing one each time I went through the kitchen.....do you realize how many times you go through your kitchen, daily! Each of your ingredients married perfectly! Would I make these again? You bet! I've got the other naked wings just begging to jump into this! Thnx for sharing, Vicki. Made for the Voracious Vagabonds for ZZWT6.

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Darkhunter June 01, 2010

These were very good ~ I liked how the marinade created a nice coating on the wings, and marinading during cooking (I baked and then broiled to crisp up) added to the flavor. The lemongrass and ginger really shone through. Thanks for posting ~ made for ZWT 6 ASIA - "The Countries of Asia Challenge" ~ for Vietnam!

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FloridaNative May 22, 2010

Made for 1-2-3 Hit Wonders. We enjoyed these. I did, however, make these with chicken tenders. Enjoyed the mix of flavors. Would make these again. Thanks for posting this Vicki!

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LARavenscroft April 19, 2009

These were delicious and easy to make. Very subtle flavors, cooked up nice and tender. I followed the directions as written and these wings cooked perfectly with just the right crispness outside, nice and tender inside. My family devoured these with no leftovers.

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Alskann June 01, 2008

Our family & guests enjoyed these very much. I left out the brown sugar but did on the grill as suggested. I was interested to read Susie Cooks review just now as it wasn't here when I printed out the recipe. Her way of doing them was how I thought I might work better for our taste/texture preferences. I would put a bit of oil in the bottom of a heavy duty cookie sheet and bake them at 400°F for 15 minutes, turn and continue for 10 to 15 minutes more. We like them crispy but not blackened. Also, I would add 1 tsp of either dried red pepper flakes OR 1 tsp of Sombel Oelek to the marinade. Enjoyed these for ZWT 4

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Beautiful BC May 29, 2008

This is a nice, mild tasting wing recipe. I followed exactly except I baked mine at 350 for about 35 minutes and then broiled them to get them extra brown and a little crispy. I really can taste the ginger, very nice. Next time I make these I will up the garlic and shallots. Thanks Vicki!

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susie cooks May 27, 2008
Vietnamese Grilled Chicken Wings