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Homemade Sweet and Sour Chicken Wings photo

Sweet and Sour Chicken Wings

These Sweet and Sour Chicken Wings are crispy, juicy, and coated in a tangy, slightly spicy sauce with a delightful crunch from white sesame seeds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken wings drumettes and middle sections, trimmed for even cooking
  • 1 tablespoon oil for searing the wings (use your preferred neutral oil)
  • 1 pinch salt to season the wings
  • 3 dashes ground black pepper for a subtle kick
  • White sesame seeds for garnish and added texture
  • 0.25 cup ketchup the sweet and tangy base of the sauce
  • 2 tablespoons soy sauce adds savory depth
  • 1 teaspoon Sriracha brings a touch of heat (adjust to taste)
  • 0.25 cup water to loosen the sauce and help with thickening
  • 1 teaspoon cornstarch thickens the sauce to a perfect glaze
  • 1.5 tablespoons sugar balances the tangy flavors with sweetness

Equipment

  • Large skillet or frying pan
  • Small bowl
  • Measuring spoons and cups
  • Tongs
  • Whisk or fork
  • Serving plate or platter

Method
 

Prepare the Chicken Wings
  1. Start by patting the chicken wings dry with paper towels. This helps achieve a crispy texture. Lightly season the wings with a pinch of salt and three dashes of ground black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Sear the Wings
  1. Once the oil is hot, add the chicken wings in a single layer—do not overcrowd the pan. Cook for about 4-5 minutes on each side or until the wings turn golden brown and crispy. Remove the wings from the pan and set aside while you prepare the sauce.
Make the Sweet and Sour Sauce
  1. In a small bowl, whisk together 1/4 cup ketchup, 2 tablespoons soy sauce, 1 teaspoon Sriracha, 1/4 cup water, and 1 1/2 tablespoons sugar until smooth. In a separate small cup, mix 1 teaspoon cornstarch with a splash of water to create a slurry.
Combine Sauce and Wings
  1. Lower the heat to medium and pour the sauce mixture into the empty skillet. Allow it to heat until it starts simmering. Slowly whisk in the cornstarch slurry, stirring constantly to avoid lumps. The sauce will begin to thicken.
Coat the Wings
  1. Return the seared wings to the skillet, tossing them gently in the sauce to coat evenly. Cook for an additional 2-3 minutes, letting the flavors meld and the sauce cling to the wings.
Garnish and Serve
  1. Transfer the wings to a serving platter. Sprinkle generously with white sesame seeds for that final touch of crunch and visual appeal. These wings are great served hot as an appetizer or alongside rice for a full meal.

Notes

  • Pat chicken wings dry before cooking to achieve crispy skin.
  • Adjust Sriracha amount to control spiciness according to your preference.
  • Marinate wings in soy sauce and garlic powder for 30 minutes for extra flavor.
  • Oven-bake wings at 425°F (220°C) for 25-30 minutes as a healthier alternative.
  • Leftovers store well in the fridge for 3 days or freezer for up to 2 months; reheat gently to maintain texture.