Comments on: Chinese Chicken Wings Recipe

By: Midgitsmurf

Midgitsmurf — Wed, 07 Sep 2011 19:44:53 +0000

This recipe is absolutely to die for. I made it and actually ended up marinating the wings for 48 hrs. I think that made it even better. The chicken is flavored all the way down to the bone. And when it cooks, the meat just falls right off. My husband actually burnt his mouth trying to sneak and eat some wings as soon as they came out of the oven. Will be making another batch tonight!!!

By: S.A.F.A.N

S.A.F.A.N — Sat, 06 Aug 2011 17:28:20 +0000

I made these today

Its GREAT

The whole family loved it

Thank you for this easy and UMMY recipe

By: Chuck

Chuck — Wed, 28 Apr 2010 03:21:44 +0000

I had to prepare this recipe twice, the first time as posted by the author, and the second time tweeked my way.

First of all, I think its a joke for people to post responses without first trying the recipe. It might look good, might sound good, but until you taste it, reserve your thoughts! Drool after you taste, not while reading the recipe!

These wings were good following the original recipe, but the second time I prepared them I substituted chicken stock for the water, cut the sugar and substituted with 1/4 cup honey, cut the vegetable oil, and used fresh grated ginger instead of ground.

24 hour marinade is essential to this recipe being a success.

Love your site, and will be trying the Kung Pow Chicken recipe next!

By: Kerry

Kerry — Fri, 12 Mar 2010 05:16:49 +0000

I’m marinating the wings right now. It’s been 12 hrs. And there’s still another 15 hrs to go. Can’t wait

By: Vinny

Vinny — Fri, 26 Feb 2010 05:18:10 +0000

Wow what a great recipe for wings,made wings tonight,marinated over night used remained marinate on rice,was delicious.Dont know if it was the delicious wings but wife got a little sexy tonight lol thanks

By: Nathaniel

Nathaniel — Mon, 12 Oct 2009 00:16:31 +0000

Could you add honey to this recipe and tell me what you think?

By: Frank

Frank — Sun, 20 Sep 2009 11:40:08 +0000

The wings that I was referring to are pretty much any appetizer wings you would find at any Chinese restaurant (I don’t know how they do it, but the taste is identical no matter which restaurant you go to). I’m pretty sure they fry them too. If it helps, I’m from New England.

The batter is the thick oily, greasy batter type you would find when ordering deep fried shrimp, chicken fingers, sweet and sour chicken/pork, etc.. The batter is so thick you can pull the meat out and the batter will maintain it’s shape as a hollow shell! yum
Thanks again Bobby. I hope the info helps!

By: Bobby

Bobby — Fri, 18 Sep 2009 14:42:05 +0000

Frank – I am glad you enjoyed the orange chicken! I cannot comment on if the wings taste like takeout, it would all depend on the place and what type of wings. Such as teriyaki.

I am not sure about which batter you are referring too, more information is needed. Thanks.

By: Frank

Frank — Thu, 17 Sep 2009 04:28:11 +0000

Bobby, you are the man! The baker man!
I made your orange chicken the other night and I’ll tell you it was better than any take out I’ve had. Definitely going into the rotation.

These wings are next up. Can you tell me if the flavor is like take out? Wings are my favorite when dining Chinese and if these taste the same as my favorite restaurant I’ll be so happy. Also, do you have the recipe for that greasy delicious batter used for frying shrimp and chicken fingers by any chance?
Awesome recipe site my new friend. Please keep adding to it, and thanks!!

By: Laynie

Laynie — Mon, 09 Feb 2009 23:03:10 +0000

Marinating them right now… Thinking about putting them in the slow cooker tomorrow…

I love this site!