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TMB studio

Sweet-and-Sour Chicken Wings

TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD: 32 appetizers.
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

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
  • 3 tablespoons cornstarch
  • 1/2 cup cold water

Directions

  • 1. In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved.
  • 2. 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.
  • 3. 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

1 piece: 87 calories, 3g fat (1g saturated fat), 15mg cholesterol, 126mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 5g protein.

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