Sweet-and-Sour Chicken Wings |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 32 |
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âThese wings are perfect for gatherings,â 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 |
Directions:
1. In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir until sugar is dissolved. Cut wings into three sections; discard wing tip sections.
2. Transfer to a 3-qt. slow cooker; add sugar mixture. Cover and cook on low for 3-4 hours or until chicken juices run clear.
3. Transfer wings to a serving dish and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
4. 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: 32 appetizers.
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