Sweet and Sour Chicken Wings Recipe Easy
Sweet and Sour Chicken Wings, like Sweet and Sour Chicken, is a classic Chinese takeout dish that many people might think is difficult to make at home. However, making this dish at home is actually much easier than you might think. Today, we’ll walk you through a detailed recipe for making Sweet and Sour Chicken Wings. If you’re also interested in Sweet and Sour Chicken, feel free to check out our previous recipes for more information.
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We’ve experimented with various methods to make Sweet and Sour Chicken Wings and, after extensive research, we’ve finally perfected a recipe. This dish is incredibly simple to prepare, requiring neither complicated equipment nor hard-to-find ingredients, making it perfect even for kitchen novices. We’ll provide detailed tips and important notes to help you make delicious Sweet and Sour Chicken Wings with ease.
1.About Sweet and Sour Chicken Wings
Sweet and Sour Chicken Wings are a classic Chinese dish featuring chicken wings with a delightful balance of sweet and tangy flavors. This dish is not only a popular choice for everyday meals but also a favorite at parties and gatherings.
The chicken wings are crispy on the outside and tender on the inside, with a flavorful sauce that enhances their taste. You can adjust the seasoning and spiciness according to your preferences to achieve the perfect flavor. Enjoy Sweet and Sour Chicken Wings with white rice or as an appetizer for a memorable dining experience.
2.Main Ingredients
To make Sweet and Sour Chicken Wings, you'll need the following ingredients:
Chicken Wings: The main ingredient for this dish.
Cooking Wine: Used for marinating the wings to remove any gamey taste and enhance the flavor, making the chicken tender.
Soy Sauce: Adds saltiness and color, enhancing the overall flavor of the wings.
Salt: Adjusts the saltiness of the dish and enhances the natural flavors.
Cooking Oil: Used for frying the wings to achieve a crispy exterior and rich flavor.
Ginger: Adds aromatic depth to the sweet and sour sauce, making the dish more flavorful.
Dark Soy Sauce: Used for coloring, adding a deeper hue and richer taste.
Vinegar: Provides the essential tanginess for the sweet and sour flavor, blending with the sugar for a unique taste.
Granulated Sugar: Sweetens the sauce and adds thickness, balancing the flavors and enriching the texture of the wings.
3.Secrets to Making Delicious Sweet and Sour Chicken Wings
Here are some key tips to achieve perfectly delicious Sweet and Sour Chicken Wings:
Use Fresh Chicken Wings: Choose high-quality, fresh wings to ensure tender and flavorful meat.
Marinate Well: During marination, add appropriate amounts of cooking wine, soy sauce, and other seasonings to infuse the chicken with flavor.
Fry to a Golden Crisp: Fry the wings at the right oil temperature until they are golden brown and crispy for the best texture.
Balance the Sweet and Sour: The ratio of sugar to vinegar in the sauce is crucial. Adjust according to your taste preference to get the perfect balance.
Control the Heat: Maintain an even temperature while cooking to avoid overcooking or undercooking the wings.
Evenly Coat with Sauce: Make sure each wing is thoroughly coated with the sweet and sour sauce to ensure all pieces are flavorful.
Garnish for Presentation: Add a touch of fresh cilantro or chopped green onions on top when plating to enhance the dish's appearance.
Preserve the Natural Flavors: Avoid over-processing the ingredients to retain the natural taste and juiciness of the chicken wings.
4.Equipment Needed
You don't need any special equipment to make Sweet and Sour Chicken Wings. A basic non-stick skillet, cast-iron pan, or frying pan from your kitchen will work perfectly. If you're concerned about hot oil splattering, you can use tongs to handle the chicken wings safely.
5.How to Store Sweet and Sour Chicken Wings
Sweet and Sour Chicken Wings are best enjoyed within 2-3 days after cooking to maintain their optimal taste and texture. For longer storage, place the wings in an airtight container or resealable bag and store them in the refrigerator. Make sure the wings are completely cooled before storing; they can be kept for about a week.
When ready to eat, reheat the wings in a skillet or microwave them after thawing.
Tip:
Before consuming, check the wings for any signs of spoilage, such as off smells or discoloration. If you notice anything unusual, discard the wings immediately.
6.More Delicious Chicken Recipes to Try
Coca-Cola Chicken Wings: Sweet and tangy wings cooked with Coca-Cola for a unique flavor twist.
Bang Bang Chicken: Spicy, crunchy chicken with a creamy sauce that’s sure to please.
Easy Big Plate Chicken (Da Pan Ji): A hearty, flavorful dish featuring chicken and vegetables in a rich, savory sauce.
Kung Pao Chicken: A classic Sichuan dish with a perfect balance of spicy, sweet, and savory flavors.
Here’s a detailed, step-by-step guide to making Sweet and Sour Chicken Wings. Get started on making this delicious dish today!
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INGREDIENTS
MAIN INGREDIENTS
- 1 kg (about 15 pieces) chicken wings
ACCESSORIES
- 6 slices fresh ginger
- 3 grams (3 teaspoons) granulated sugar
SEASONINGS
- 3 tablespoons cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon salt
- 20 ml cooking oil
- 1 tablespoon dark soy sauce
- 3 tablespoons vinegar
DIRECTIONS
STEP 1
Clean 1 kg (about 15 pieces) of chicken wings, and make two cuts on the skin side for better flavor absorption. Set aside.
STEP 2
Place the prepared chicken wings in a bowl. Add 6 slices of ginger, 3 tablespoons of cooking wine, and mix well. Marinate for 10 minutes.
STEP 3
Prepare the sauce: In a bowl, combine 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 tablespoon of salt, and 3 tablespoons of white sugar. Stir until well mixed and set aside.
STEP 4
After marinating, heat a pan with a little oil over medium heat. Add the chicken wings and fry until both sides are slightly golden.
STEP 5
Add the prepared sauce to the pan and stir well to coat the chicken wings evenly.
STEP 6
Add enough water to cover the chicken wings, bring to a boil over high heat, and skim off any foam from the surface.
STEP 7
Cover the pan and simmer over medium heat for 20 minutes.
STEP 8
Once the liquid reduces, remove the lid, increase the heat, and stir until the sauce thickens and coats the chicken wings.
STEP 9
Finally, sprinkle with white sesame seeds and serve.
Frequently Asked Questions:
1.Why are my sweet and sour chicken wings too dry?
If your sweet and sour chicken wings turn out too dry, it might be because they were fried or cooked for too long. To avoid this, try reducing the cooking or frying time. Additionally, marinating the chicken wings before cooking can help increase their moisture content and keep them tender.
2.What if the sweet and sour sauce is too thin or too thick?
If the sweet and sour sauce is too thin, continue to simmer it and add a bit of cornstarch slurry to thicken it. If it's too thick, you can adjust the consistency by adding a little water or chicken broth.
3.Should the chicken wings be baked or fried?
Sweet and sour chicken wings are typically fried first before being cooked with the sweet and sour sauce. Frying gives the wings a golden, crispy exterior while keeping the inside juicy, which enhances both the texture and flavor of the dish.
4.What should you use to marinate the chicken wings before frying?
To enhance the flavor and texture of the chicken wings, marinate them in a mixture of seasoning before frying. This allows the flavors to penetrate the meat, making the wings more delicious. You can customize the marinade to suit your taste preferences by adjusting the seasoning ingredients as desired.
Recipe analyzer
- Recipes: Sweet and Sour Chicken Wings Recipe Easy
- Main Ingredients:3
- Servings per recipe:1
- Servings size:1 kg
-
Energy (calories)：1282 kcal
-
Protein：219.94 g
-
Fat：35.5 g
Why gray?
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Carbohydrates：5.34 g
-
Protein: 73%939 kcal
-
Fat: 25%320 kcal
-
Carbohydrates: 2%21 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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