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
- 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.