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Sweet-and-Sour Chicken Wings Recipe

Sweet-and-Sour Chicken Wings Recipe

“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!
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Transfer wings to a serving dish and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  • 4. 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.

Wine Pairings

Medium-Bodied White Wine

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