Description
These Sweet & Sour Chicken Wings feature crispy fried wings coated in a homemade sweet-and-tangy sauce made with chicken broth, ketchup, soy sauce, vinegar, and sugar. After frying, the wings are baked in the sauce until tender and glazed, creating a rich flavor that is both comforting and irresistible.
Flavor Profile
Sweet, tangy, savory, sticky, crispy
Equipment Needed
Large mixing bowl
Small saucepan
Deep fryer or large heavy pot
Deep-fry thermometer
Baking dish
Whisk
Tongs
Paper towel-lined tray
Measuring cups and spoons
Ingredients
Wings
3 pounds chicken wings, separated into flats and drumettes, tips removed
Garlic salt, to taste
Cornstarch, for coating
2 eggs, beaten
Vegetable oil, for frying
Sweet & Sour Sauce
¾ cup sugar
½ cup chicken broth (made from wing tips or prepared broth)
4 tablespoons ketchup
4 tablespoons soy sauce
¼ cup vinegar
Instructions
Prepare the Wings
- Separate the chicken wings into flats and drumettes and reserve the wing tips.
- Simmer the wing tips in water for 30 minutes to create a simple broth, then strain.
- Lightly season the wings with garlic salt.
- Allow the wings to rest for 1 hour.
- Place cornstarch in a shallow bowl.
- Place beaten eggs in a second bowl.
- Coat each wing in cornstarch.
- Dip into the beaten eggs.
Fry the Wings
- Heat vegetable oil to 350°F (177°C).
- Fry the wings in batches until golden brown and crispy, about 8 to 10 minutes.
- Transfer to paper towels to drain.
- Arrange the wings in a single layer in a baking dish.
Prepare the Sauce
- In a saucepan, combine:
- Sugar
- Chicken broth
- Ketchup
- Soy sauce
- Vinegar
- Cook over medium heat until the sugar completely dissolves.
- Stir occasionally until smooth.
Bake the Wings
- Pour the sauce evenly over the fried wings.
- Bake at 325°F (163°C) for approximately 1 hour.
- Baste the wings several times during baking.
- During the final 15 minutes, leave the wings uncovered to allow the glaze to caramelize.
- Continue baking until the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve warm.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon crushed red pepper flakes to the sauce.
Mix in 1 teaspoon hot sauce for a sweet-spicy variation.
Add a pinch of cayenne pepper for additional heat.
Make-Ahead Tips
The wings may be fried and refrigerated a day in advance.
The sauce can be prepared ahead and reheated before baking.
Serving Suggestions
Serve with steamed rice, fried rice, Asian vegetables, or coleslaw.
Garnish with sliced green onions or sesame seeds.
Perfect for potlucks, family dinners, game-day parties, and holiday gatherings.
SWEET AND SOUR CHICKEN WINGS #3 (Classic Crispy Oven-Braised Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and reserve the wing tips.
- Simmer the wing tips in water for 30 minutes to create a simple broth, then strain.
- Lightly season the wings with garlic salt.
- Allow the wings to rest for 1 hour.
- Place cornstarch in a shallow bowl.
- Place beaten eggs in a second bowl.
- Coat each wing in cornstarch.
- Dip into the beaten eggs.
- Heat vegetable oil to 350°F (177°C).
- Fry the wings in batches until golden brown and crispy, about 8 to 10 minutes.
- Transfer to paper towels to drain.
- Arrange the wings in a single layer in a baking dish.
- In a saucepan, combine:
- Sugar
- Chicken broth
- Ketchup
- Soy sauce
- Vinegar
- Cook over medium heat until the sugar completely dissolves.
- Stir occasionally until smooth.
- Pour the sauce evenly over the fried wings.
- Bake at 325°F (163°C) for approximately 1 hour.
- Baste the wings several times during baking.
- During the final 15 minutes, leave the wings uncovered to allow the glaze to caramelize.
- Continue baking until the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve warm.
Nutrition
Notes
Mix in 1 teaspoon hot sauce for a sweet-spicy variation.
Add a pinch of cayenne pepper for additional heat. Make-Ahead Tips The wings may be fried and refrigerated a day in advance.
The sauce can be prepared ahead and reheated before baking. Serving Suggestions Serve with steamed rice, fried rice, Asian vegetables, or coleslaw.
Garnish with sliced green onions or sesame seeds.
Perfect for potlucks, family dinners, game-day parties, and holiday gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic Chinese-American sweet-and-sour chicken recipes that combine crispy fried chicken with a sweet, tangy glaze.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 365
Protein: 22 g
Carbohydrates: 18 g
Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 95 mg
Sodium: 540 mg
Fiber: 0 g
Sugar: 16 g
Prep Time: 20 minutes
Rest Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 35 minutes
Yield: 3 pounds chicken wings
Difficulty: Easy
