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Sweet and Sour Wings

Posted by Denise on February 1, 2011

sweet and sour wings on blue plate

These sweet and sour wings taste  great and since they are baked, they have less fat than restaurant wings!

Our Sweet and Sour Wings are great anytime, but we make them along with our Baked Hot Wings for every Super Bowl game, even if we have a crowd at our house for the big game.  

One of our favorite wing restaurants, the Wing Shack, closed many years ago. We were so sad because not only did they have great tasting, inexpensive wings, but they had so many different types that we never got tired of going there. The restaurant was kid-friendly and when our son, Andy, was little, we mingled with other neighborhood families while enjoying the food. Unfortunately, I believe age and poor health made the owners sell the property and the restaurant closed. 

My husband, Glenn, and Andy both enjoy hot wings and can eat piles of them. I like hot things, but there is something in the hot wing sauce that has me hurting after only a couple of wings. Then I tried the sweet and sour wings at the Wing Shack and I was hooked! We’ve been making them ever since the restaurant closed. The only difference is that we bake our wings instead of deep frying them. 

We buy large bags of wingettes from the warehouse store. For more information about wings and wingettes, please see my post about Baked Hot Wings

For the Sweet and Sour Wings, we use La Choy brand sweet and sour sauce. We bake the wings until they are a toasty brown, then toss them in the sauce and bake them for a few minutes again. After the second bake, we toss the wings in the sauce again and serve them up.




Sweet and Sour Wings 

This is enough for one hearty appetite or two lighter servings. Double or triple if you are feeding more people or you don’t think it will be enough. Serve with celery sticks and carrots with blue cheese dressing for dipping. 



Safety Note:  It is important to wash your hands and any plates, pans, countertops, etc. you are using to prepare this dish after contact with the raw chicken to avoid contamination. Wash everything before adding the cooked chicken to it or it is possible for any microbes that may have been on the raw chicken to get into the cooked chicken and make you ill!  








15-20              Chicken wing pieces

1                    Cup sweet and sour sauce, divided into two bowls (1/2 cup each)

                      Celery sticks, carrot sticks and blue cheese salad dressing to accompany



1.     Thaw number of wing pieces needed. If you do what we do and bake them when they are still frozen, add to the baking time. 


2.     Preheat oven to 350 degrees. 




3.     Spread chicken out in a single layer on a baking sheet. They can be placed on a rack to drain off more oil as they cook. Bake for approximately 25 minutes, until the wings are done and lightly browned.





4.     Toss wings in the sweet and sour sauce in small batches to coat thoroughly. 



5.     Place back on baking sheet and put back in oven for 10 minutes to set the coating. 


6.     Take the chicken out of the oven and toss them in the second half of the sweet and sour sauce. Serve with celery sticks, carrot sticks and blue cheese salad dressing. You can serve more sauce on the side for dipping the wings as you eat them. 





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