SWEET AND SOUR CHICKEN WINGS

By sarey

Ingredients

• 1 C SUGAR
• 1 C CIDER VINEGAR
• 1/2 C KETCHUP
• 2 T SOY SAUCE
• 1 t CHICKEN BOUILLON GRANULES
• 16 WINGS
• 6 T CORNSTARCH
• 1/2 C COLD WATER

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 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