Asian Glazed Wings

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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!

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I made this for super bowl party and they were a hit. The only down size was it took longer to cook then. the time the recipe calls for

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There were excellent. The best thing that you can fry and bake in the same pan - less cookware to clean. On the following week I tried this recipe with chicken tights - and came out pretty, pretty good too, but I would stick with wings.

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This recipe was wonderful. The glaze is very flavorful - I added extra chili flakes for more heat - but mouthwatering with plain steamed rice and some boiled veggies - thanks RR - love you!!

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Some of the idems were difficult to find.

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I used this recipe using chicken tenders, served over field greens with crumbled bleu cheese and chopped pecans. Absolutely delicious. Tangy, hot, crunchy and healthy. What more could anyone want.

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this are just great. A nice change from buff wings. The plum sauce was a little hard to find, but worth going to 3 stores to finally find it in the Oriental section. I now keep a supply of the plum sauce to make these. Racheal, thanks for another great recipe.

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Funny, this recipe is so simple, yet everytime I make this glaze for chicken, I receive rave reviews. Use this recipe for any type of chicken. Thighs are great too.

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Easy to make and delish! Though, one note, if all the wings don't fit into the first pan, I'd suggest cleaning out the pan between batches.

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I couldn't believe i actually made this and either did my family. Again and Again i've been asked to prepare this dish. Instead of chili flakes i grate habanero pepper in teh plum sauce. :0