Description
These Sweet-Sour Chicken Wings combine bright citrus notes, honey sweetness, savory tomato sauce, and a touch of chili heat for an irresistible balance of flavors. The wings are first cooked until tender, then baked and glazed for a sticky, caramelized finish that makes them perfect for parties, appetizers, or weeknight dinners.
Flavor Profile
Sweet, tangy, citrusy, savory, mildly spicy
Equipment Needed
Large stockpot or pressure cooker
Blender or food processor
Large mixing bowl
Broiler pan or baking sheet with rack
Measuring cups and spoons
Tongs
Knife
Cutting board
Ingredients
20 chicken wings, separated
½ cup water
7½ ounces tomato sauce
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons fresh ginger, minced
2 teaspoons fermented chili sauce
2 teaspoons pepper vinegar
4 garlic cloves, peeled
1 teaspoon salt
2 teaspoons MSG
Hot sauce, to taste
Instructions
- Place the chicken wings and water in a pressure cooker.
- Bring to high pressure and cook for 5 minutes.
- Carefully release the pressure according to the manufacturer's directions and remove the wings. Pat dry with paper towels.
- Preheat the oven to 325°F (163°C).
- In a blender or food processor, combine the tomato sauce, orange marmalade, honey, ginger, fermented chili sauce, pepper vinegar, garlic cloves, salt, and MSG.
- Blend until smooth and no large pieces of garlic or ginger remain.
- Pour three-quarters of the sauce into a large bowl.
- Add the wings and toss until evenly coated.
- Arrange the wings in a single layer on a broiler pan or rack-lined baking sheet.
- Bake for 20 minutes.
- Remove the wings from the oven and spoon additional sauce over each wing.
- Switch the oven to broil and broil for 3 to 5 minutes, or until the glaze begins to caramelize.
- Toss with hot sauce to taste before serving.
Recipe Notes
Heat Adjustment Suggestions
Add additional fermented chili sauce for a bolder spicy flavor.
Increase the hot sauce for medium or hot wings.
Reduce the chili sauce by half for a milder version.
Make-Ahead Tips
The sauce can be prepared up to 3 days in advance and refrigerated.
Cooked wings may be reheated in a 350°F (177°C) oven for 10 to 15 minutes before serving.
Serving Suggestions
Serve with steamed rice, fried rice, or Asian-style noodles.
Pair with celery sticks, cucumber salad, or roasted vegetables.
Makes an excellent appetizer for parties and game-day gatherings.
SWEET-SOUR CHICKEN WINGS #1 (Tangy, Sticky & Better Than Takeout)
Ingredients
Equipment
Method
- Place the chicken wings and water in a pressure cooker.
- Bring to high pressure and cook for 5 minutes.
- Carefully release the pressure according to the manufacturer's directions and remove the wings. Pat dry with paper towels.
- Preheat the oven to 325°F (163°C).
- In a blender or food processor, combine the tomato sauce, orange marmalade, honey, ginger, fermented chili sauce, pepper vinegar, garlic cloves, salt, and MSG.
- Blend until smooth and no large pieces of garlic or ginger remain.
- Pour three-quarters of the sauce into a large bowl.
- Add the wings and toss until evenly coated.
- Arrange the wings in a single layer on a broiler pan or rack-lined baking sheet.
- Bake for 20 minutes.
- Remove the wings from the oven and spoon additional sauce over each wing.
- Switch the oven to broil and broil for 3 to 5 minutes, or until the glaze begins to caramelize.
- Toss with hot sauce to taste before serving.
Nutrition
Notes
Increase the hot sauce for medium or hot wings.
Reduce the chili sauce by half for a milder version. Make-Ahead Tips The sauce can be prepared up to 3 days in advance and refrigerated.
Cooked wings may be reheated in a 350°F (177°C) oven for 10 to 15 minutes before serving. Serving Suggestions Serve with steamed rice, fried rice, or Asian-style noodles.
Pair with celery sticks, cucumber salad, or roasted vegetables.
Makes an excellent appetizer for parties and game-day gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic sweet-and-sour chicken dishes that combine citrus, honey, vinegar, and chili flavors into a bold glaze with the perfect balance of sweetness and heat.
Source:
Nutrition Information
Estimated per serving (based on 5 servings)
Calories: 395
Protein: 31 g
Carbohydrates: 15 g
Fat: 22 g
Saturated Fat: 6 g
Cholesterol: 135 mg
Sodium: 1,180 mg
Fiber: 1 g
Sugar: 12 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 20 chicken wings
Difficulty: Easy
