Chinese Chicken Wings
This has been my favorite recipe since I can remember. It is a sweet and tangy sauce that you cant get enough of.
This has been my favorite recipe since I can remember. It is a sweet and tangy sauce that you cant get enough of.
- Carbohydrate 47.2775574348951 g
- Cholesterol 193.066531225 mg
- Fat 21.0613326399356 g
- Fiber 1.53164562844112 g
- Protein 28.7614878021442 g
- Saturated Fat 5.9254803451072 g
- Serving Size 1 1 Serving (254g)
- Sodium 204.933605534008 mg
- Sugar 45.745911806454 g
- Trans Fat 2.56528738166201 g
- Calories 500 calories
Step-by-step
- Cut off tips of wings/discard then cut remaining chicken into two pieces.
- Dip chicken in flour then egg then flour again.
- Fry in oil till slightly brown.
- Place in baking dish and cover with sauce.
- To make the sauce add all of the other ingredients together you can double or triple ingredients for extra sauce (recommended).
- Bake at 350(F) degrees for one hour turning chicken over frequently.
- The more you turn the thicker the sauce will glaze.
- Let stand 10 minutes before serving.
- You can serve with white rice and snow peas.
Frying these wings requires precise management of the initial oil temperature, keeping it near 375 degrees Fahrenheit to set the double layer of flour and egg without burning the exterior. Sweet and sour style poultry preparations trace their lineage through Cantonese-American adaptations where fruit juices and vinegars balance heavy proteins. Achieving the proper texture relies on specific handling during both the frying and baking phases.
- Breading adherence improves significantly when the chicken pieces rest on a wire rack for 10 minutes after the second flour coating, allowing the proteins to bond with the dry ingredients.
- Baking at 350 degrees Fahrenheit for one full hour breaks down the connective tissue in the wings while reducing the high-sugar sauce into a sticky glaze.
- Turning the pieces every 15 minutes during the bake prevents the sugar-heavy tomato and pineapple mixture from scorching on the bottom of the baking dish.
- Freezing cooked wings is not recommended because the heavy flour crust loses structural integrity upon thawing and turns soggy during reheating.
Leftovers maintain the best quality when stored in an airtight glass container in the refrigerator for up to three days. Reheating should occur uncovered in a 375-degree oven for 12 minutes to crisp the exterior coating.
