Print Options

Back to Sweet-and-Sour Chicken Wings >

Include these items:

Select reviews >

Taste of Home Logo

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


  • 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


  • 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.
Nutritional Facts: 1 each equals 87 calories,

2 of 2

Sweet-and-Sour Chicken Wings (continued)

Nutritional 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