Sweet-and-Sour Chicken Wings Recipe

By lewolfe50

“These wings are perfect for gatherings,” says June Eberhardt. Because they come with plenty of sauce, the Marysville, California reader also likes to serve them over rice as a main dish. Any way you do it, this sweet and tangy medley will be a hit!

Ingredients

• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup ketchup
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon chicken bouillon granules
• 16 chicken wings
• 6 tablespoons cornstarch
• 1/2 cup cold water

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir until sugar is dissolved. Place chicken wings in a 3-qt. slow cooker; add vinegar mixture. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear.

Transfer wings to a serving dish and 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 the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. Serve with a slotted spoon. Yield: 4 servings.