Sweet and sour chicken wings are perfect for satisfying your Chinese food cravings! Dip in hot mustard to complete the delicious appetizer!
As someone who loves to eat, and I’m sure many of you can relate, I don’t limit myself to any one particular cuisine. Raised by a Mexican mother and an Italian father, our family meals mainly consisted of enchiladas and pasta. But let’s not forget the weekly pizza, steak and burgers.
While I still love those heritage foods I grew up with, I’ve also come to love Chinese and a little sushi now and then. Yes, I eat the raw stuff, too. I haven’t tried my had at Chinese too often, and forget about sushi altogether, they just seem so intimidating to me.
These sweet and sour chicken wings, however, are a totally different story. Even though they take just a little longer to make than I would like, the steps are super easy and you don’t need a slew of special ingredients, either. Plus, they are super delish. Just ask Jr and Mr. Disorganized, they tore them up.
Aaand, you’re in luck, since this month’s 12 Bloggers is all about wings. Scroll down past the recipe for 11 more delicious chicken wing recipes you can make and enjoy year round.
- 24 chicken wings
- ⅔ cup cornstarch
- 1 teaspoon garlic salt
- 1 egg
- ¼ cup oil
- ¾ cup granulated sugar
- ¼ cup ketchup
- ¼ cup white vinegar
- Preheat oven to 375 degrees
- Place chicken wings in a large sauce pan and add enough water to just cover them
- Simmer covered for 15 minutes
- Remove wings and place on paper towel covered plate to drain; set aside
- Place cornstarch and garlic powder in a gallon size resealable bag; set aside
- Beat egg in a small bowl
- Dip wings in egg, place in bag, seal and shake to coat
- Heat oil in a large skillet; add wings and fry until browned
- Remove wings and drain; set aside
- In a medium bowl, combine sugar, ketchup and white vinegar; mix well and set aside
- Place wings in an ungreased 9 x 13 baking pan
- Cover with sauce and bake, uncovered for 15 minutes, basting half way through baking
- Serve with hot mustard