Best 6 Sweet And Sour Baked Chicken 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:

• Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
• Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.

SWEET AND SPICY STICKY WINGS

Steps:

• Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
• Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
• Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
• Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.

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.

SWEET AND GOOEY CHICKEN WINGS

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.