Best Sweet And Sour Wings Recipes

SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat oven to 425°.
• Cover shallow baking pan with foil and spray with cooking spray.
• Spread chicken wings in a single layer in pan.
• Brown wings for 20-30 minutes.
• Remove from oven and drain fat from pan, sprinkle with salt and pepper.
• Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.
• Cook over medium heat until thick and glossy, stirring constantly.
• Cover chicken wings with half of the sauce.
• Reduce heat to 350° and bake 30 minutes.
• Turn wings, cover with remaining sauce, bake 30 minutes more.

SWEET-AND-SOUR CHICKEN WINGS

Steps:

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

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
• Good served with a side of rice.

GRILLED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.

AIR FRYER SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat the air fryer to 380 degrees F (190 degrees C). Spray basket with cooking spray.
• Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika; pour into a resealable plastic bag. Place some of the chicken wings into the bag and give it a good shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.
• Place chicken wings in the air fryer basket, and cook, flipping halfway through, 22 to 23 minutes.
• Meanwhile, combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir cornstarch and water together in a small bowl, pour into the saucepan, and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.
• Increase air fryer temperature to 400 degrees F (200 degrees C) and cook wings until cooked through and crispy brown, about 2 more minutes.
• Pour sauce into a large bowl and add the cooked wings. Toss to coat well. Garnish with sesame seeds and green onion and serve immediately.

GLAZED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat wings dry and sprinkle with salt. Roll wing sections in cornstarch until all are coated. Dip in beaten eggs until coated evenly.
• Heat oil in a large frying pan to about 375 degrees F (190 degrees C).
• Deep fry 4 to 6 wings at a time in the hot oil until light golden brown, about 5 minutes. Drain on paper towels then transfer to a shallow baking pan.
• Combine jelly, sugar, vinegar, soy sauce, ketchup, and lemon juice in a small saucepan and heat to boiling, stirring constantly. Lower heat and simmer until all jelly is dissolved, about 10 minutes. Pour sauce over chicken.
• Bake in the preheated oven until wings are browned, no longer pink in the centers, and juices run clear, 30 to 40 minutes.

SWEET AND SOUR BAKED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• Dredge chicken wings in flour. Heat butter in a deep frying pan over medium heat. Brown chicken wings in the hot butter, 3 to 5 minutes. Place browned chicken in a 9x13-inch baking dish.
• Add the onion, orange juice, ketchup, brown sugar, soy sauce, ground ginger, and garlic salt to the frying pan. Bring to a boil. Pour mixture over chicken.
• Bake in the preheated oven for 30 minutes. Turn chicken and continue baking until no longer pink in the center and very tender, about 30 minutes more.

AIR-FRIED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat the air fryer to 380 degrees F (190 degrees C).
• Place wings in a large bowl. Drizzle oil over the top, sprinkle with salt, and stir until evenly combined. Place 1/2 of the wings in the air fryer basket, skin side down.
• Air fry wings for 10 minutes. Flip wings over using tongs and cook for 10 minutes more. Increase temperature to 400 degrees F (200 degrees C). Flip wings over and cook until crispy, about 5 minutes more. Repeat with remaining wings.
• Meanwhile, combine sugar, vinegar, water, soy sauce, cornstarch, and ketchup in a saucepan over medium-high heat. Whisk until sauce has thickened, 3 to 5 minutes. Turn heat off and let cool slightly.
• Place wings in a large bowl. Pour sauce over the top, toss to coat, and serve immediately.

SWEET AND SOUR CHICKEN WINGS

Steps:

• Heat 1/2" of oil in frying pan.
• Dip chicken parts first in eggs and then in cornstarch.
• Brown both sides in hot oil.
• Place in single layer in large baking dish.
• Heat sauce ingredients in pan until sugar and bouillon cubes have melted.
• Pour sauce over chicken pieces in dish.
• Bake in 375° oven for 45 min to 1 hour.
• Turn over wings 1/2 way through cooking time.

GLAZED SWEET AND SOUR CHICKEN WINGS

Steps:

• Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish.
• Combine hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
• Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.

SWEET AND SOUR GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees, with racks in middle and upper thirds. Arrange chicken wings in a single layer on two rimmed baking sheets; season with salt and pepper. Bake until deep golden brown, crisp, and cooked through, 45 to 50 minutes, flipping chicken and rotating sheets halfway through.
• Meanwhile, in a medium saucepan, combine pomegranate juice, sugar, and 1 teaspoon salt. Bring to a boil over high and cook until mixture is reduced by three-quarters (it should coat the back of a spoon), 35 to 40 minutes. Stir in chili powder and cayenne pepper (optional).
• Transfer wings to a large bowl, add pomegranate glaze, and toss until coated. Serve warm or at room temperature.

SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir Thousand Island salad dressing, apricot jam, and onion soup mix together in a large bowl until smooth.
• Arrange chicken wings into a baking dish; pour the sauce over the wings. Cover dish with aluminum foil.
• Bake the chicken in the preheated oven for 30 minutes. Remove foil and continue baking until no longer pink at the bone and the juices run clear, about 30 minutes more.

SWEET-AND-SOUR ORANGE CHICKEN WINGS

Steps:

• In a saucepan, combine sugar and vinegar. Bring to a boil; cook until reduced to 1/4 cup. Season with salt. Transfer to a large bowl; add cooked wings and toss. Add orange slices; toss and serve.

SWEET AND SOUR GLAZED CHICKEN WINGS

Steps:

• 1. In saucepan combine sugar and cornstarch. Blend well. Add vinegar, oil, ketchup and garlic salt. Stirring constantly , Cook over medium heat til it thickens and is bubbly. After it boils cook 1 min. Pour over chicken (I like wings) and cook in slow cooker apx 4 hours on low.

SWEET-AND-SOUR WINGS

Steps:

• In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume). Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Cool the sauce before using.
• In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil. Cook the wings until they float, 10 to 12 minutes. Remove the wings from the oil, drain and cool. (Do not discard the oil.) Refrigerate the wings until serving.
• To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes. Remove the wings from the oil and allow them to drain. Transfer the wings to a large bowl and season with salt and pepper. Pour the sauce over the wings and toss to coat.

SWEET-AND-SOUR CHICKEN WINGS

Steps:

• Cut off and discard wing tips from chicken wings.
• Cut each wing at joint to make 2 sections.
• In a shallow dish, combine flour, garlic salt and lemon pepper seasoning; coat chicken pieces with flour mixture.
• Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
• Remove chicken from skillet and arrange pieces in a shallow baking dish.
• In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; heat to boiling, stirring to dissolve sugar.
• Pour over chicken.
• Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.
• Makes 24 to 30 pieces.

SWEET AND SOUR WINGS OR DRUMETTES

Steps:

• Cut off wing tips and discard, Cut wings apart at joint. Place on foil lined baking sheet with sides. Sprinkle salt and pepper on top. Bake in 350°F oven for 30 minutes.
• Put sugar and flour into saucepan, stir thoroughly. Add water, vinegar, soya sauce and ketchup. Stir and cook over medium heat until mixture boils and thickens. Remove from heat. When wings have baked for 30 minutes, brush liberally with sauce. Bake 10 minutes more, brush with sauce again and bake 10 minutes more. If chicken is tender, remove from the oven. If not brush with sauce once more and continue to bake until done. Serve hot! Makes about 36 pieces.
• Note: I use all sauce on chicken, not just some--makes a more tender chicken. And I always have to double or triple this recipe.

SWEET-AND-SOUR CHICKEN WINGS

Steps:

• Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
• Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
• Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

SWEET AND SOUR CHICKEN WINGS

Steps:

• Cut skin away from end of chicken wing. With a knife, push meat away from bone. Form a mushroom-like shape. Put starch in a bag, season with salts and MSG> Put wings in bag and coat by shaking bag. Dip wings in beaten eggs and fry for about 15 minutes on each side. While frying, make sauce. Mix ingredients and heat over low flame. Put cooked wings in 9 x 13 " pan and pur sauce over wings. Baste and turn over wings at least once. Bake at 450 for 30 - 40 minutes.