BAKED Sweet And Sour Chicken Wings
No need to fuss over the deep fryer! These sweet and sour chicken wings are oven-baked.
Sweet, tangy, and fruity! Sweet and sour is for sure one of my favourite sauce flavours and, I love wings. So it only made sense to combine the two and boy oh boy was I impressed! So much so I am still unsure why this is not a common thing.
If you want to know how I made this Chinese classic with a twist, keep reading!
Ingredients| Serves 6-7 people (4-5 wings each)
1.5 kg /24-28 Wings (drumettes and flats)
1/2 Tablespoon garlic granules
1/2 Tablespoon chilli powder
1/2 Tablespoon paprika
1 Tablespoon Chinese 5 spice
1 Teaspoon chicken seasoning
1/2 Teaspoon ground ginger
Sweet and sour sauce :
2 Minced garlic cloves
1 Diced spring onion
3 Tablespoons ketchup
4 Tablespoons dark brown sugar (lower sugar option: 1/4 cup honey)
2 Tablespoons sweet chilli
1/2 Teaspoon dark soya sauce
80ML pineapple juice
1/4 Lime juice
2 Teaspoon white vinegar
1/2 Teaspoon Chinese 5 spice
Chilli flakes for heat (optional)
Grilled pineapple rings
Method | Prep: 20 minutes | Cook time: 1hr
Pre-heat oven to 180 Celcius.
1. Rinse the chicken wings and pat dry with a paper towel. Place the wings into a bowl.
2. Add wing seasoning to the bowl. Using your hand rub the seasoning into the wings.
3. Transfer wings onto a lined oven tray and bake in the oven for 45-50 minutes or until wings are crispy and have cooked through. *Halfway through baking, flip chicken wings for an even cook.
4. Heat a non-stick pan on medium-low and lightly cover pan with oil Fry garlic and spring onion until lightly browned.
5. Increase the pan to medium heat. Mix in the remaining sweet and sour ingredients to create the sauce. Allow the sauce to cook for 3-5 minutes until it thickens.
6. Transfer cooked chicken wings into a clean bowl.
7. Add sauce to the bowl and toss wing until coated. *Alternatively, brush sauce onto both sides of the wings without removing it from the oven tray.
8. Transfer wings back onto baking tray and bake in the oven for a further 10 minutes or until the wings are sticky. *You can skip this step if you prefer a runnier sauce.
9. t's time to plate up! Garnish wings and serve.