Sweet and Sour Chicken Wings
This Sweet and Sour Chicken Wings recipe has crispy and crackly chicken wings coated in a sweet, sticky glaze. Refrigerating the wings overnight ensures extra crispy skin.
Ingredients
Wings
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoons coarse kosher salt (use half the amount if you're using table salt)
- neutral oil (for frying)
Sweet and Sour Sauce
- ½ cup white vinegar
- ¾ cup brown sugar
- 2 tablespoons pineapple juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon strawberry jam (or raspberry jam)
Instructions
- Toss chicken wings with baking powder and salt in a large mixing bowl until evenly coated. Refrigerate wings on a wire rack over a baking sheet for at least 8 hours and up to 48 hours.
- Heat 1 inch of oil to 350°F. Fry the chicken wings in batches, stirring and turning occasionally to ensure even cooking, for about 4-5 minutes, or until the skin is golden brown and the internal temperature reaches 165°F. Transfer to a plate lined with paper towels to dry.
- Combine sweet and sour sauce ingredients in a small saucepan. Bring to a boil and cook for 8-9 minutes until it reduces by about half. Set aside. The sauce will thicken as it cools.
- Heat oil to 400°F and re-fry the chicken wings in batches for 1 minute until brown and crispy. Transfer to a wire rack to drain excess oil.
- In a large bowl, combine chicken wings and sweet and sour sauce, and toss until evenly coated. Serve immediately.
Notes
Leftovers: Allow the wings to cool to room temperature. Refrigerate in an airtight container for up to three days.
Nutrition
Calories: 909kcalCarbohydrates: 91gProtein: 45gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 189mgSodium: 2956mgPotassium: 522mgFiber: 0.1gSugar: 86gVitamin A: 361IUVitamin C: 4mgCalcium: 343mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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