Tuesday, July 2, 2013

Sweet and Sour Chicken Wings

My dad makes some of the best chicken wings I've ever had. They're super decadent and he marinades them for well over 24 hours. These aren't my dad's wings, but I feel like if he decided to go for an Asian-inspired sweet and sour wing, this is what he'd come up with!

The flavor of the sauce on these wings was just like our favorite sweet and sour sauce for dipping crab rangoon and egg rolls. I was so excited that it turned out! This is probably one of the frist recipes using cornstarch that actually worked properly and thickened the sauce!

I love that you can put this all together, but it only takes 3 hours to get finished, so you don't have to wait all day. Or, in our case, if you have a 7pm volleyball game, you can come home at 5:30 and start the slow cooker to eat dinner right after! The wings fell off the bone, and I had them for leftovers today~still wonderful!

Sweet and Sour Chicken Wings-adapted from Slow Cooker Recipe Cards by Taste of Home
Total Time: 3 1/2 hours
Serves 4

  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 1 teaspoon chicken bouillon granules
  • 16 chicken wings
  • 6 tablespoons cornstarch
  • 1/2 cup cold water
In a small saucepan, combine the first five ingredients. Bring to a boil and stir until sugar is dissolved. Place chicken wings in a greased 4-5 quart slow cooker, and add mixture from saucepan. Cook on low 3-3 1/2 hours or until chicken is cooked through.

Transfer wings to a serving platter and keep warm. Transfer sauce to a small saucepan and bring to a boil. Meanwhile, combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken.
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