Spicy Asian-Style Wing Sauce

Great sauce! I used 1/2 cup honey which helped reduce it to get a more sticky finish. Great recipe

I would suggest using Sambal Chili Garlic sauce in place of the chili flakes. Next time I would use both red wine vinegar and rice vinegar. I could have reduced the sauce a bit more than I did. Over all, these are really tasty. Serve with a stack of napkins!

We had a "wing off" with a group of friends. We had 7 different styles of wing sauces. This was one of the favorites. I doubled the recipe to have enough for 2 dozen wings. After tasting it I decided to add about 50% more brown sugar to sweeten it up a little bit.

I made this for a party, and it was a big hit! I couldn’t find ginger paste, so I used 1/4 tsp ground ginger. Great flavor!

I added a little more brown sugar and some maggi sauce, but other than that, this recipe is spot on. my customers love the sauce. i make a gallon at a time and it last 3 to 4 days. thanks!

This was tasty. I didn't add quite as much mustard as it said, because I ran out. But it was super yummy!!! A good strong flavor for dipping or glazing. I actually glazed grilled chicken breasts with it, and it was delicious. oh, and I was impatient for it to reduce enough, so I did add a little cornstarch and water to thicken it up more quickly. But I don't think that really affects the flavor. I will make this again for sure.

LOVED this!!! I did make a few changes. I used dark brown sugar instead of light brown. I used minced ginger because I didn't have ginger paste and it was a bit too watery so I added cornstarch to thicken it up a bit. I also marinated my chicken wings in a miso ginger salad dressing for two days prior. These were the best wings I have ever made!!