Best 12 Sweet Sour 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:

• 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 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.

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.

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 & SOUR GLAZE CHICKEN WINGS

Steps:

• Rinse and drain chicken wings.
• Combine remaining ingredients to make glaze.
• Add chicken wings and stir gently to coat.
• Cover bowl and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees.
• Line a baking pan with aluminum foil and arrange wings on pan.
• Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown.
• Serve immediately.

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 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 & SOUR CHICKEN WINGS

Steps:

• In a large bowl, mix the first seven ingredients. Divide chicken wings and soy sauce mixture among two large resealable plastic bags; seal bag and turn to coat. Refrigerate 8 hours or overnight., Preheat oven to 350°. Drain chicken, discarding marinade. Place in two greased 15x10x1-in. baking pans. Bake, covered, 40-45 minutes or until juices run clear.

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.

GAME DAY SWEET & SOUR CHICKEN WINGS

Steps:

• 1. Cut chicken wings into three sections; discard wing tip section. Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Place eggs in a shallow bowl; dip wings in eggs.
• 2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
• 3. In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. •
• 4. Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350° for 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until coating is set. Yield: 2-1/2 dozen. I sometimes double the sauce and serve them over rice.