Grilled Sweet and Sour Chicken Wings

Grilled Sweet and Sour Chicken Wings

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Use your favorite sweet and sour marinade for these easy wings, cooked on on the grill.MORE+LESS-


lb. whole chicken wings


cups sweet-and-sour sauce marinade/sauce


tbsp chopped green onion

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  • 1

    Use a sharp chef's knife to split the whole chicken wings at their joints. Save the middle section and drumette for this recipe. Then, either discard or save the wing tips for use in soups or stocks.

  • 2

    Add wings and 1 1/2 cups of the marinade to a large resealable plastic bag. Seal then marinate for 30 minutes. Remove wings to a platter and discard marinade.

  • 3

    Heat your grill to medium-high.

  • 4

    Rub the grill with oil. Then, grill the wings, flipping every couple of minutes, until completely cooked through, about 20 minutes. (If, during grilling, the wings become too charred, move them to a slightly cooler part of the grill and continue to grill until cooked through).

  • 5

    Toss cooked wings with 1/2 cup of fresh sweet and sour sauce (NOT the sauce used to marinate the raw wings) then serve the wings sprinkled with chopped green onion.

No nutrition information available for this recipe

More About This Recipe

  • Get out your BBQ tongs, 'cause we’ve got some grillin to do!

    Yep, we’re breaking out the grill and making some Grilled Sweet and Sour Chicken Wings. Make these for two or many -- they’re super easy to make and the recipe is easily multiplied.

    You’ll need a couple packages of chicken wings. If you’re lucky, you just might find the wings already separated. If you’re not so lucky, don’t fret; we’ve totally got ya covered.

    Separating the chicken wings is simple, really – you just need a big knife so you can easily split the chicken wings at their joints. You want to save the middle section and drumette for this recipe, and either discard or save the wing tips for use in soups or stocks.

    As soon as the wings are separated throw ‘em into a big resealable plastic bag along with a few glugs of your favorite sweet and sour marinade. Close up the bag and marinate for 30 minutes.

    Just as those super cool friends of yours start piling out on the deck, heat up the grill and grill the wings for about 20 minutes until cooked. You’ll want to give ‘em a turn here and there so they cook evenly, too.

    Toss the wings in some extra sauce then pile up onto a big plate and let your friends dig in.

    Definitely don’t forget napkins … or the beer!

    More Grilled Yums

    Like to grill your apps? Then try some of these recipes too:

    Grilled Picnic Taco Nachos Recipe
    Grilled Veggie and Steak Appetizer Recipe
    Grilled Feta and Olive Bread Recipe
    Grilled Spicy Mini Pork Kabobs Recipe
    Grilled Cheese-Stuffed Roasted Red Peppers Recipe

    Adam and Joanne think that once you’re done licking your fingers; you’ll definitely want more. For more inspiration, visit them at their blog Inspired Taste and their Tablespoon profile.

    What's your specialty on the grill? Share below!

31 Chicken Wing Recipes for Game Day (Or Any Day)

Chicken wing recipes are perhaps the most essential Super Bowl recipes. Whether you like your wings spicy and tangy or sweet and smoky, the best wings are essential game day snacking. Below, you'll find 31 of our favorites, including boneless wings, sesame drumettes, easy grilled wings, and more. These recipes are so good, we'll be eating them long after football season is over.

Sweet and Sour Chicken Wings (with my secret sauce)

Published: Jan 6, 2016 · Modified: Feb 3, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

Sweet and Sour Chicken Wings make you fly! Baked in the oven (so no mess!) and tossed in a sauce that you can literally use for anything! Video included!

Just look at that glaze. This wings, oh my god these sweet and sour chicken wings.

I am saying this. These are the best wings I have ever had in my entire life, and I have tried a lot of wings! They are crispy on the outside and juicy on the inside, they are tasty and sticky, they make you want to fly!

In Iran we usually grill wings and that is delicious, too. (I will post that some day.) Here, as I don't deep fry things, and, well, you can basically bake anything, I decided to bake these wings and was not expecting them to be crisp. But they turned out great. The only key to crisp wings? Pat dry them completely before baking them, and season them with only salt and pepper.

"Sweet and sour chicken wings are super crispy!"

Then toss them in this amazing secret sauce that can be used for EVERYTHING. Now, what is this "secret" sauce and why did I name it "the secret sauce"? It is basically a mixture of all the good sauces in your pantry plus some cornstarch to make it thick. And it's "secret" because I accidentally made it one day to go with some barbecued chicken Kyle's mom had made. The sauce came together through trial and error, I didn't have my notebook with me so I didn't write the recipe and then we had most of it with the chicken and everyone loved it!

I couldn't remember how I made it and all I had was a couple of spoonfuls of the sauce left. The sauce was a secret to me, too.

But a foodie never gives up. It's a great sauce, I really wanted to share it with you so I started making it and after some experiment and taste testing, I was able to make it again. This time, I actually had my notebook with me!

This sauce goes really well with these sweet and sour wings and it's also great for chicken strips, stir fries, mixed rice, marinating, red meat, fish, you name it. It's really forgiving and easy to manipulate so you can easily adjust it to your own taste: If you like it saltier, add more soy sauce, more sugar if you like it sweeter or more pomegranate molasses if you like it more sour. For these sweet and sour chicken wings we preferred it to be a tad bit sweeter.

As I said before, you can make these sweet and sour chicken wings in the oven.These chicken wings are fuss-free and easy. That's all we want from food, right? Oh, we also want food to be delicious, and, well, these are incredibly mouth-watering!

Don&rsquot forget to follow us on Instagram, Facebook, Twitter and Pinterest for more food goodness!

Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 3/4 teaspoon grated fresh ginger
  • 2 cups chicken stock or canned low-sodium broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 3/4 teaspoon Asian chili paste
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 pounds skinless, boneless chicken thighs
  • Salt and freshly ground pepper

Heat the oil in a medium saucepan. Add the garlic and ginger and cook over moderately high heat until fragrant, about 1 minute. Add the chicken stock, vinegar, ketchup, sugar, soy sauce and chili paste and cook over moderately low heat until reduced to 3/4 cup, about 20 minutes. Stir the cornstarch mixture, add it to the sauce and cook until thickened, about 1 minute. Remove from the heat, cover and keep warm.

Preheat the broiler set the rack 8 inches from the heat. Arrange the chicken on a broiling pan, season with salt and pepper and broil for about 20 minutes, turning occasionally, until just cooked through. Brush the chicken with sauce and return it to the pan. Broil for about 20 minutes longer, turning once and shifting the pan occasionally, until golden and caramelized. Brush occasionally with additional sauce. Serve hot.

Sweet & Sour Chicken Wings

Place chicken wings in a large ziploc bag. Whisk together all the marinade ingredients in a small mixing bowl. Pour the marinade over the chicken in the bag, seal, and toss gently to coat all the pieces. Place chicken in the fridge to marinade for at least 2 hours up to overnight. Remove chicken wings from the fridge and place at room temperature for about 15 minutes before baking – allows for an even cook. Preheat oven to 400F and bake the chicken wings for about 35-40 minutes.

While chicken is baking, add rice wine vinegar, honey, ginger, and soy sauce into a small saucepan and bring to a simmer over medium heat and cook stirring occasionally for about 5 minutes. Add orange juice to the mixture and continue simmer for about 10-12 minutes, stir occasionally to make sure the sauce doesn’t burn. Sauce should reduce and be slightly thickened. Once the wings are cooked serve them with the sauce on the side or coated in the sweet and sour sauce. Garnish with freshly chopped cilantro leaves.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

The average yakitori joint will serve dozens of cuts of chicken, but at home, it's easiest to stick with boneless, skinless chicken thighs, which are good for grilling because they're harder to overcook than breasts. These skewers are super easy—just alternate the chicken with big pieces of scallion, grill, and glaze with teriyaki sauce. If you want a riff on the same theme, you could also try grilling up some skewers with nanbansu, a sweet-sour sauce that can pull double duty as a dip and a marinade.

Tips for Perfect Crunchy Chicken wings.

Whether you use wings with or without skin, you need to follow below few steps for the perfect crispy outer skin

  • Make sure the wings are not wet and water dripping from it. Place the wings on a kitchen towel and press gently to make sure there is no extra liquid.
  • Chicken wings should be at room temperature while cooking
  • While tossing the wings in baking powder and cornstarch mixture, do it in batches. Don't add the mixture all at once. This ensures the wings are evenly coated.
  • Once the wings are cooked it starts to release water. So place the cooked wings on a wired rack until you toss it with the sauce.

If you are making this for a big crowd, you can make bake the wings and make the sauce beforehand. And Just before serving, heat the sauce and toss in the crispy wings.

Other Recipes You Might Like

I love chicken wings but I don&rsquot like the hassle of deep frying. So I baked the chicken wings in the oven.

I love Chinese sweet and sour sauce so when you combine the two ingredients together, you get a serving of mouthwatering chicken wings that you can whip up easily at the comfort of your home.

There is no need to deep-fry the chicken wings. This recipe is easy, no hassle as the wings are baked in the oven until crispy. You get almost the same texture as deep-frying, but much healthier and with no grease.

Sweet and Sour Chicken Recipe

  • Author: Deborah
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 mins
  • Yield: 6 servings 1 x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Asian


Skip the take out – this Sweet and Sour Chicken Recipe is so good that you’ll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.


  • 2 1/2 lbs boneless, skinless chicken breasts
  • salt and pepper
  • 1 cup cornstarch
  • 3 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 6 tablespoon ketchup
  • 3/4 cup apple cider vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons garlic powder


  1. Cut the chicken into bite-sized chunks. Season with salt and pepper.
  2. Preheat the oven to 325ºF.
  3. Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9吉-inch baking dish and continue with the remaining chicken.
  4. In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
  5. Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include rice for serving.


  • Calories: 528
  • Sugar: 36 g
  • Sodium: 1316 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 0 g
  • Protein: 42 g
  • Cholesterol: 185 mg

Keywords: sweet and sour chicken

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Diabetic Recipe: Sweet and Sour Chicken

1. In a small bowl, whisk the ketchup, pineapple juice, soy sauce, honey, vinegar and salt & pepper.

2. In a large skillet, h eat 1 tablespoon of oil over high heat. Add the chicken and cook until browned on all sides (4 - 5 minutes). Transfer to a plate.

3. Wipe the skillet clean and return to high heat, with the remaining 1 tablespoon of oil. Add broccoli & bell pepper and cook until charred (about 5 minutes). Add scallions and cook for 1 minute. Add the cooked chicken to the skillet along with the ketchup mixture. Cook until the sauce covers all of the chicken. Serve over rice.

Nutrition Facts per Serving

Calories: 444
Protein: 30 g
Total Fat: 11 g
Carbohydrate: 56 g
Sugars: 13 g
Fiber: 6 g

Recipe adapted from EatingWell.com

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.

This is an official Page of the University of Massachusetts Medical School

Diabetes Center of Excellence &bull 368 Plantation Street, Worcester, MA 01655

Watch the video: Δοκιμάστε Πικάντικες Φτερούγες MIMIKOS από τον Δημήτρη Σκαρμούτσο και θα ξετρελαθείτε! (July 2022).


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