By Joy Boss on August 28, 1999
Serving Size: 1 (409 g)
Servings Per Recipe: 2
"I am a chicken wing fanatic, and these were excellent!! I used honey instead of sugar. I also substituted the five-spice powder with garlic powder and lots of course ground black pepper. I am allergic to the anise in the chinese spice. Still turned out excellent tasting. Hubby raved. I also prepared the entire thing in a big ziploc bag! No clean-up, except for the electric skillet!"
"I added in some fresh ginger pieces and some rice wine vinegar to the marinade, and I used 2 T. brown sugar in place of the sugar. They were lick your lips good and don't forget the napkins!"
"I added in 1 tsp. Garlic Chili Sauce to the spice mix for a little added flavor, as it blends so well with Chinese and Thai ingredients. My DD and I had a feast! Yummy!"
"These wings were pretty tasty but I thought the flavor could have been stronger. I think next time I will double the marinade ingredients and let sit overnight. Thanks for the awesome recipe!"
"This is a great and simple recipe. The beauty of it is that it could be easily modified with different spices, but as is, its great and worth trying again. "
"These were okay - Didn't think they were that crispy and could have had more spice maybe even diff spice. Liked them better cold."
"I say one thing, this is the best chicken wing recipe I have found on the internet. Infact we will be having this evening. Since I am of fench descent I like my food a bit on the spicy side with also some MEXICAN. just the spice of life. (no pun intended) serge"
"Oh what a great tasting chicken wing recipe. Nice and crispy, full of flavor. We did them in our wok and they came out very well. Definitely on our "make again" list. Thanx!"