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Sweet-and-Sour Chicken Wings Recipe

Sweet-and-Sour Chicken Wings Recipe photo by Taste of Home

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“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!

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Sweet-and-Sour Chicken Wings Recipe

Prep: 15 min. Cook: 3 hours

Yield: 32 Servings

15 180 195

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.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts 1 each equals 87 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 126 mg sodium, 9 g carbohydrate, trace fiber, 5 g protein.

Originally published as Sweet-and-Sour Chicken Wings in Simple & Delicious September/October 2007, p52

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Sweet-and-Sour Chicken Wings

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Reviewed on Jun. 25, 2010 by katrinajandik

I LOVE this recipie, but with a couple changes. I do use all the vinigar, but instead of regular sugar I use a cup of brown sugar. I also add about 1/2 - 1 Tabelspoon of ginger with this it comes out amazing!!!!!!!!!!

Reviewed on Feb. 22, 2010 by MamaJulez

I used less vinegar based on previous comments - just over 1/2 cup instead of a full cup. We loved it. We will definitely have these again.

Reviewed on Dec. 06, 2009 by ashleyrstratton

I read the previous reviews and used 1/2 a cup of vinegar and added a whole can of chunk pineapple and juice. The recipe turned out great. My husband and one daughter thought it was a little sweet with less vinegar, but they still admitted it was yummy. I am making it again and will add another 1/4 cup of vinegar this time. This recipe is very easy and will definitely become a regular for our family.

Reviewed on Sep. 04, 2009 by toyota05

I would add 1/2 cup of packed brown sugar and some chunk pineapple to the sauce mixture. This would cut some of the tartness from the vinegar.

Reviewed on Feb. 14, 2009 by cmott

This is a very sour dish that did not play well at our house. I may try again with maybe one third the vinegar. Very easy to prepare and wings cooked well in the slow cooker.

Reviewed on Jan. 08, 2009 by aschoepp

I make a recipe similar to this. It is a little more high calorie, but excellent. I take 5lbs of thawed wings..bread them with flour and fry them...i place them in a cake pan and pour over the vinegar mixture...then bake for one hour...awesome appetizer!