Asian Glazed Wings

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These wings were so good, I was licking the bones afterwards to get every last bite of sauce. And the recipe was extremely easy to follow. I did break down my wings, which I found left more surface area for sauce. Alton Brown has a great video of how to do this, for those interested, or in need of instruction like I was.

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I make this sauce very often! I use it on chicken,shrimp, and pork and mix it with rice or pasta. Soooo good, simple,and always a crowd favorite!

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I had a craving for wings, but was tired of the same-ole-same-ole. This recipe is so tasty and extremely easy! As previous reviewers have said, I will fry them a little longer for more crispy skin. Made some white rice and drizzled some of the sauce over it. Delish indeed!!

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so great and so quick!!

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I've made these a couple of times already and we love them. I do fry the wings a little longer (I like my wings a little firmer and cook them on the range a little after the oven to thicken the syrup....but the flavor is great!!

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A family member made these to bring to a party I had last night. They were amazing. I just had to get the recipe.

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What a wonderful, complex and spicy flavor that glaze adds to the wings. The wings are very tasty, and the meat is very tender. My only complaint is that... there are only 12! Seriously, I was surprised, they're very good -- and not very hard to make either. I love how Rachael writer her recipes too: with very helpful advice, in a very down-to-earth style. If you love wings, spice and flavor, this recipe is for you. :

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Instead of keeping the chicken wings whole, I cut them into two pieces. I like to eat them that way, not so messy. Anyway, the recipe was so wonderful and tasty. I actually didn't end up having the ginger, but it came out just as good. And talk about easy. Couldn't get any easier!

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I made them for a party and they were the first things to go. Everyone loved the glaze. They weren't hard to make either.

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I whipped up a double batch of these babies for a party. They were gone-gone-gone! Instead of putting the ginger in whole for flavor, I actually put it minced very fine in the sauce, which made it more gingery. I'll definitely do this one again, but make more!