SWEET-AND-SOUR CHICKEN WINGS
Serve these baked chicken wings as an appetizer; their sweet glaze of honey is counterbalanced by soy sauce and vinegar. Garlic and ginger add a welcome kick, elevating the wings to game-day territory.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
- Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.
Nutrition Facts : Calories 544 g, Fat 26 g, Protein 38 g
SWEET-AND-SOUR CHICKEN WINGS
These slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! -June Eberhardt, Marysville, California
Provided by Taste of Home
Categories Appetizers
Time 3h15m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved., Meanwhile, using a sharp knife, cut through the 2 wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 5g protein.
AIR-FRIED SWEET AND SOUR CHICKEN WINGS
Sweet, sour, crispy, and sticky wings without the mess of deep-frying.
Provided by Soup Loving Nicole
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the air fryer to 380 degrees F (190 degrees C).
- Place wings in a large bowl. Drizzle oil over the top, sprinkle with salt, and stir until evenly combined. Place 1/2 of the wings in the air fryer basket, skin side down.
- Air fry wings for 10 minutes. Flip wings over using tongs and cook for 10 minutes more. Increase temperature to 400 degrees F (200 degrees C). Flip wings over and cook until crispy, about 5 minutes more. Repeat with remaining wings.
- Meanwhile, combine sugar, vinegar, water, soy sauce, cornstarch, and ketchup in a saucepan over medium-high heat. Whisk until sauce has thickened, 3 to 5 minutes. Turn heat off and let cool slightly.
- Place wings in a large bowl. Pour sauce over the top, toss to coat, and serve immediately.
Nutrition Facts : Calories 364 calories, Carbohydrate 42.8 g, Cholesterol 47.7 mg, Fat 14.4 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 645.5 mg, Sugar 38.5 g
SWEET AND SOUR WINGS OR DRUMETTES
This is one of my favorite recipes I found it in Jean Pare's Favorites Volume One cookbook. I use the recipe quite often, not just for chicken, but for sauces, for stir-fry's or other things that call for bbq sauces. Everyone in my family raves for this sauce--I can't keep it around long anyway. Here it is--I hope that you like it. *Destined to be the highlight of any party*
Provided by hayleigh-jadyn
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off wing tips and discard, Cut wings apart at joint. Place on foil lined baking sheet with sides. Sprinkle salt and pepper on top. Bake in 350°F oven for 30 minutes.
- Put sugar and flour into saucepan, stir thoroughly. Add water, vinegar, soya sauce and ketchup. Stir and cook over medium heat until mixture boils and thickens. Remove from heat. When wings have baked for 30 minutes, brush liberally with sauce. Bake 10 minutes more, brush with sauce again and bake 10 minutes more. If chicken is tender, remove from the oven. If not brush with sauce once more and continue to bake until done. Serve hot! Makes about 36 pieces.
- Note: I use all sauce on chicken, not just some--makes a more tender chicken. And I always have to double or triple this recipe.
Nutrition Facts : Calories 1008.7, Fat 54.5, SaturatedFat 15.3, Cholesterol 262.2, Sodium 1317.5, Carbohydrate 61.4, Fiber 0.4, Sugar 54.1, Protein 65.2
SWEET-AND-SOUR CHICKEN WINGS
These chicken wings, sweetly glazed with pineapple juice, catsup and soy sauce, are a can't-miss choice to make for Super Bowl parties or to take to potlucks. From BH&G
Provided by Bev I Am
Categories Chicken
Time 50m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard wing tips from chicken wings.
- Cut each wing at joint to make 2 sections.
- In a shallow dish, combine flour, garlic salt and lemon pepper seasoning; coat chicken pieces with flour mixture.
- Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
- Remove chicken from skillet and arrange pieces in a shallow baking dish.
- In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; heat to boiling, stirring to dissolve sugar.
- Pour over chicken.
- Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.
- Makes 24 to 30 pieces.
Nutrition Facts : Calories 126.8, Fat 7.4, SaturatedFat 1.9, Cholesterol 29.1, Sodium 61.2, Carbohydrate 7.4, Fiber 0.1, Sugar 5.7, Protein 7.2
AIR FRYER SWEET AND SOUR CHICKEN WINGS
Coating the wings with this baking powder rub yields perfectly crispy, golden brown, and tender wings. They're just waiting to be sauced to your preference, and this time it'll be sweet and sour sauce. Put out plenty of napkins, because they are sticky.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat the air fryer to 380 degrees F (190 degrees C). Spray basket with cooking spray.
- Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika; pour into a resealable plastic bag. Place some of the chicken wings into the bag and give it a good shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.
- Place chicken wings in the air fryer basket, and cook, flipping halfway through, 22 to 23 minutes.
- Meanwhile, combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir cornstarch and water together in a small bowl, pour into the saucepan, and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.
- Increase air fryer temperature to 400 degrees F (200 degrees C) and cook wings until cooked through and crispy brown, about 2 more minutes.
- Pour sauce into a large bowl and add the cooked wings. Toss to coat well. Garnish with sesame seeds and green onion and serve immediately.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 9.6 g, Cholesterol 23.8 mg, Fat 6.6 g, Fiber 0.5 g, Protein 8.2 g, SaturatedFat 1.7 g, Sodium 1137.9 mg, Sugar 5.7 g
SWEET-AND-SOUR WINGS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume). Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Cool the sauce before using.
- In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil. Cook the wings until they float, 10 to 12 minutes. Remove the wings from the oil, drain and cool. (Do not discard the oil.) Refrigerate the wings until serving.
- To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes. Remove the wings from the oil and allow them to drain. Transfer the wings to a large bowl and season with salt and pepper. Pour the sauce over the wings and toss to coat.
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- Mix the sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, garlic and pepper in a mixing bowl with a whisk until the ingredients are incorporated; set aside.
- Fill a fryer or large Dutch oven with oil according to the manufacturer's instructions; heat the oil to 350 degrees F. Working in 2 batches, carefully drop the chicken wings into the fryer, and cover it with a lid. Fry the wings until they are golden brown, 12 to 15 minutes. Transfer the chicken to a clean bowl. Drizzle the Thai sweet-and-sour sauce over the wings.
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SWEET AND SOUR CHICKEN WINGS - UNICORNS IN THE KITCHEN
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- Preheat the oven too 400F. Line a baking sheet with aluminum foil and place a rack on it, coat the rack with non-stick spray.*
SWEET AND SOUR CHICKEN WINGS RECIPE - BAKING BEAUTY
From bakingbeauty.net
- In a small bowl, combine whisk together the marinade ingredients. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken in the bag, seal & then gently toss to coat the chicken. Place in the fridge and allow to marinate for a couple of hours up to overnight.
- Preheat the oven to 400 degrees. Place a wire rack on top of a a large baking sheet or roaster (I used a large throw away foil roaster from the dollar tree). Lay the chicken wings on top of the wire rack and then pour the remaining marinade over the chicken & allow to drip down into the pan.
- Bake the wings for 30 minutes or until the chicken is no longer pink & the skin has started to caramelize.
SWEET AND SOUR CHICKEN WINGS - DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
- Thoroughly pat your wings dry with paper towels (see blog post/video for guidance on dividing whole wings) then place in a zip lock bag. Add 2 tsp baking powder (not baking soda/bicarb soda!), 1/2 tsp salt and mix about with your hands until fully coated.
- On an oiled wire rack above a tray lined with foiled, space out your wings skin side up. Bake at 250F/120C on the lower-middle rack for 30mins. This step is to render down the fat, not to cook them through.
- Take them out, turn the tray around, then place in the middle-higher rack at 430F/220C until golden and crispy. This will take approximately 40-45mins, with larger wings taking up to around 50mins and smaller ones potentially slightly less. Take out the tray half way and rotate again. All ovens can be slightly different, so just be vigilant. If they start to char at all turn down the heat and lower the rack.
SWEET AND SOUR CHICKEN WINGS - RASA MALAYSIA
From rasamalaysia.com
- Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with the oil, salt and ground black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.
- Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.
CRISPY BAKED SWEET AND SOUR CHICKEN WINGS
From theflavoursofkitchen.com
- In a big mixing bowl or ziplock bag add chicken wings, baking powder, cornstarch, salt and pepper. Toss well so that chicken is coated evenly.
SMOKED SWEET AND SOUR CHICKEN WINGS - COOKSTR.COM
From cookstr.com
- In a small bowl, mix together the pineapple juice and cornstarch until a smooth slurry is formed. This is important to help thicken the sauce for thewings. Next whisk together the rice vinegar, brown sugar, ketchup, soy sauce,honey, sriracha and the slurry in a saucepan. Heat the mixture over medium heat, stirring often, until the sauce thickens, about 15 minutes. Set aside while you cook the chicken wings.
- Preheat the cooker to 350ºF (176ºC). If you’re using a kamado or bullet grill, add a handful of wood chips to the charcoal; with a pellet grill, simply preheatthe cooker, as the pellets will take care of the smokey flavor. Rub the chicken wings evenly with the rub. Cook the wings for 20 minutes. Flip and cook for another 20 minutes or until the internal temperature is 165ºF (74ºC).
- Remove the wings and place them in a large bowl. Pour the glaze over the top of the chicken wings and toss until evenly coated. Garnish with scallions, serve and enjoy.
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INSTANT POT CHICKEN WINGS RECIPE - CHEFDEHOME.COM
From chefdehome.com
- Brown in Oven: Set oven to broil. Line a baking sheet with aluminium foil. Spray foil with cooking spray. Place wings on sheet in single layer. Sprinkle salt. Broil for 6-7 minutes until skin is slightly brown/blotchy. Brown more for more crispy texture. I look to render some skin fat and also make'em little crispy. OR
- Brown in Instant Pot: You can also skip-step 1 and instead brown wings in Instant Pot directly. Heat Instant Pot to saute setting. When pot is hot, spray with cooking oil spay. Season wings with salt. Add to pot and sear in 2-3 batches until outer skin starts getting brown and crispy. Repeat until all wings are brown. Remove wings in a plate. Wipe pot to get rid of extra fat/moisture.
- Add all sauce ingredients in Instant Pot and mix to combine. Add broiled (or browned in IP) chicken wings with generous pinch of salt and black pepper. Coat wings in sauce.
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