Ingredients with Measurements:
- 2 pounds chicken wings
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup chopped green onions (optional)
Special Equipment Needed:
- Baking sheet
- Mixing bowls
- Whisk
- Tongs
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
3. Add the chicken wings to the bowl and toss until coated evenly.
4. Place the wings on a baking sheet and drizzle with vegetable oil.
5. Bake for 30-35 minutes or until golden brown and crispy.
6. While the wings are baking, prepare the sweet and sour sauce by combining ketchup, rice vinegar, brown sugar, pineapple juice, and soy sauce in a saucepan.
7. In a small bowl, whisk together cornstarch and water until smooth.
8. Add the cornstarch mixture to the saucepan and whisk until well combined.
9. Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy.
10. Remove the wings from the oven and transfer them to a large mixing bowl.
11. Pour the sweet and sour sauce over the wings and toss until coated evenly.
12. Garnish with chopped green onions, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 30g
- Protein: 23g
- Sodium: 740mg
- Sugar: 18g
Substitutions for ingredients:
- You can use chicken drumettes instead of wings.
- You can use apple cider vinegar instead of rice vinegar.
- You can use honey instead of brown sugar.
- You can use orange juice instead of pineapple juice.
Variations:
- You can add crushed red pepper flakes to the sweet and sour sauce for a spicy kick.
- You can use barbecue sauce instead of ketchup for a smoky flavor.
- You can add chopped garlic and ginger to the sweet and sour sauce for extra flavor.
Tips and Tricks:
- To make the wings extra crispy, pat them dry with paper towels before coating them with cornstarch.
- You can broil the wings for the last 2-3 minutes of cooking to make them even crispier.
- Make sure to toss the wings in the sweet and sour sauce while they are still hot to ensure the sauce sticks to them.
Storage Instructions:
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the wings, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the wings on a platter with a side of sweet and sour sauce for dipping.
- Garnish the platter with sliced cucumbers and carrots for a colorful presentation.
Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced cucumbers and carrots
Pairings:
- Fried rice
- Steamed vegetables
- Egg rolls
Suggested Side Dishes:
- Steamed rice
- Stir-fried noodles
- Vegetable fried rice
Troubleshooting Advice:
- If the sweet and sour sauce is too thick, add a little bit of water to thin it out.
- If the wings are not crispy enough, broil them for an additional 2-3 minutes.
Food Safety Advice:
- Make sure to cook the chicken wings to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food History:
- Sweet and sour sauce originated in China and has been used in Chinese cuisine for centuries.
Flavor Profiles:
- Sweet
- Sour
- Savory
Serving Suggestions:
- Serve the wings as an appetizer or as a main dish.
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