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Average Rating:
Total Reviews: 5
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By centraliowacook
on January 03, 2013
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I LOVED This!! I have used several of Giada's recipies in the past and Love them. I did tweek this one a little bit. I'm not a big rosmary fan so I did use a lemon grass paste in the marinade. About 2 Tbs. I also used parchment paper and had no problem with them sticking. After cooking them, I did brush on the glaze, (all of it sprinkled on the sesame seed and then fine chopped some basil and sprinkled on it all. AWESOME!! Made it 3 times over the Holiday weekend and everyone ate them up and wanted more. Thanks Giada!
By ultimate provencher
on September 22, 2012
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Really tasty! A nice change from the traditional wings. Didn't have parchment paper, will definitely try that next time. THANK YOU GIADA! You've done it again!
By lroybal
Angels Camp
on December 14, 2011
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Tasty, sticky, I used chicken thighs and will make this again. I served with wild rice and a salad.
By hanya
Lake Shirley, MA
on July 20, 2011
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Delicious! The chicken came out very moist and the dressing was oh so gooey. I used aluminum foil and had a very difficult time removing it from the baking sheet. I will try a double layer next time or use parchment paper as the previous reviewer did. This is a keeper. Have never been disappointment with any of Giada's recipes.
By UCLA Bruins Fan
California
on July 12, 2011
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Okay, I am stealing one from the Colonel. These are finger lickin' good! The sauce carmelizes so beautifully and creates this sticky, sweet, tangy with-a-hint-of Asian-flare flavors. The sesame seeds and parsley flakes add the color and pizazz to the presentation. I used the Tyson party wings with the small sections of drummettes and wings. This dish was a big winner in my house. I had leftover marinade and froze it for next time. I used parchment paper instead of foil and it worked just fine. I look forward to making this again soon.