Excellent wing recipe and going into my Best of 2016 file. We loved the sweet and sour sauce. Finger licking good! Great method. I shortened the cooking time to 20 minutes; 20 minutes; 20 minutes because my wings were on the small side. Thank you!
These were wonderful. We really enjoyed them, they were tender and delicious. Didn't change a thing, enjoyed them with a salad for a lovely light meal. Thank you for sharing another wonderful chicken wing recipe. Made FYC Tag Game.
Delicious! I served these as a meal and not an appetizer. Loved them. My son ate enough for 4 or 5 people! A different version of wings, sweet instead of spicy. Thanks for sharing! Made for FYC tag game.
I made these as though halved the amount of brown sugar and once the mix came to the boil it thickened up very quickly and was very glossy, for me personally it was still too sweet but the DM absolutely devoured it and was looking for seconds as was the DS, I served as a meal with rice (and there was plenty of sauce to be able to put some over the rice) and some steamed baby spinach, thank you TeresaS made for http://4foodfriendsandfun.yuku.com/ and tag game For Your Consideration.
I made these wings last Sunday for football (along with another wing recipe, both being great). I love the cooking method for these. (I've made other sweet & sour chicken recipes before that tell you to coat the meat right from the start of baking, and that never works. The sugar in the sauce would always burn). I like that these pre-cook for a bit before adding the sauce. The sauce is absolutely delightful. It made a beautiful, shiny glaze on the wings. I'm thinking that I may use the sauce portion to make some sweet & sour pork one of these days. Thank you for posting this recipe. We enjoyed it very much. (Made for PRMR)
If these aren't awesome I don't know what is! My wings were tiny, especially since I cut them up myself, so they cooked much faster. I also used a trick I learned and after brushing the sauce on and cooking a couple of minutes, I plopped them into the remaining sauce and stirred them around at low heat. The science behind this is that any remaining fats on the chicken will merge with the sauce and create the perfect glaze.