Honey Hoisin Glazed Wings

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Total Reviews: 6

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  • on February 19, 2014

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    Very good recipe. Next time would alter it slightly. I would broil chicken wings for 10 minutes closer to the heat to get them crisp. Drop the oven temp to 450 degrees and glaze wings and cook another 5 minutes. Flip wings and repeat on other side. While wings are finishing up, reduce glaze just slightly to make is a little viscous so that it will stick to the wings when tossed. Made prior to 2014 Super Bowel and they were a hit!

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  • on May 14, 2013

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    Very tasty. I usually double recipes and it took me over an hour for the cooking/broiling process.. ( Even still, I would place the trays closer to the broiler to crisp them better. They didn't crisp as expected.
    Since wings are more resistant to spice permeation, I had to add extra seasoning to enhance the "depth" of the flavor.

    For dipping, I put a little cornstarch in the remaining sauce. All points taken, I'll make these again!


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  • on February 07, 2013

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    Wonderful! I would recommend thickening leftover sauce with cornstarch.

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  • on February 04, 2013

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    Good but lacked that WOW! Factor. Cooking time was adequate, sauce sounded good but was thin. Just did not have the extra pizzaz expected.

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  • on November 25, 2012

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    These are great! I don't care for hoisin sauce so I used Plum Sauce instead. Was sweet with a bit of a kick from the red pepper flakes. A great under 30 minute meal! My only problem was that the chicken did not get crispy in the time frame specified. Still tasted great but skin was a bit rubbery.

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