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Sweet-and-Sour Chicken Wings

Sweet-and-Sour Chicken Wings
“These wings are perfect for gatherings,” says June Eberhardt. Because they come with plenty of sauce, the Marysville, California reader also likes to serve them over rice as a main dish. Any way you do it, this sweet and tangy medley will be a hit!
32 ServingsPrep: 15 min. Cook: 3 hours

Ingredients

  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon chicken bouillon granules
  • 16 chicken wings
  • 6 tablespoons cornstarch
  • 1/2 cup cold water

Directions

  • In a small saucepan, combine the first five ingredients. Bring to a
  • boil; cook and stir until sugar is dissolved. Cut wings into three
  • sections; discard wing tip sections.
  • Transfer to a 3-qt. slow cooker; add sugar mixture. Cover and cook on
  • low for 3-4 hours or until chicken juices run clear.
  • Transfer wings to a serving dish and 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 the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Spoon over chicken. Serve with a slotted spoon. Yield: 32
  • appetizers.
Nutrition Facts: 1 each equals 87 calories,
© Taste of Home 2013

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Sweet-and-Sour Chicken Wings (continued)

Nutrition Facts: 3 g fat (1 g saturated fat), 15 mg cholesterol, 126 mg sodium, 9 g carbohydrate, trace fiber, 5 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013