This Sweet and Sour Chicken Wing recipe will be your new favorite homemade takeout! The glaze is perfectly sweet and with just a hint of sour, which makes you want to come back for seconds. Everyone will love this tasty recipe!
This post is sponsored by BUBBL’R.
Sweet and Sour Chicken Wings
If you’re looking for a new favorite game day food, can I suggest these sweet and sour wings? The flavors are incredible, the glaze is amazing – it’s sticky, but not too sticky, and it’s a really fun new take on a classic baked chicken wing.
These oven baked wings are made crispy by dredging them in a cornstarch mixture, and then the wings are coated in a wonderfully delicious sweet and sour wing sauce.
The wing sauce isn’t the same as regular sweet and sour sauce because it’s made with butter, which gives it the perfect texture for a chicken wing glaze.
I’ve partnered up with BUBBL’R to bring you this amazing homemade version of Chinese takeout. The flavors are so incredible, and they pair absolutely perfectly with an ice cold can of blood orange mango mingl’r. You can find out where to buy BUBBL’R here.
To make sweet n sour wings, you’ll need split chicken wings (flats and drumettes), cornstarch, salt, pepper, butter, honey, ketchup, distilled white vinegar, soy sauce (or certified gluten free Tamari if you eat gluten free), and Sriracha. Feel free to add more Sriracha if you like it spicy.
You can add a little pineapple juice to the sauce if you really want to, but when I tested this recipe I found that it overpowered the other flavors really quickly. If you’re going to use it, just keep in mind that a little goes a long way.
How To Make Sweet And Sour Chicken Wings
Start by tossing the dried wings in the cornstarch, salt, and pepper mixture. Next, you’ll bake the wings most of the way.
While they’re baking, make the sauce and then toss the wings in the sauce.
Bake for a little bit more, garnish, and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How To Cook Chicken Wings
As much as I love deep fried wings, I really love how easy it is to make homemade baked wings (plus, it’s pretty awesome that they’re still crispy but are healthier).
The trick is to bake them on a roasting rack or on a cookie cooling rack. I like to spray the rack with a bit of oil before I lay the dredged wings on them, and it’s important to leave a little bit of space around each wing so that the air can circulate.
The last thing that’s important is to cook the wings most of the way before you add the sauce and finish baking them.
How To Serve It
If you’re serving this as a main dish, it’s fantastic served with some white rice.
If you’re serving it as an appetizer, try serving it alongside some hot buffalo chicken wings. The spicy and sweet combination balances each other out perfectly!
For garnish, I love sprinkling some white sesame seeds and diced green onion on top.
Can You Reheat Leftovers?
These wings are really best served right after they’re made. Unlike other wing recipes that I’ve tested, I didn’t love them reheated.
By the time the chilled chicken was warm enough to enjoy, the glaze tasted a little burnt. They were 100% incredible right after making them though, so I doubt you’ll have any leftovers!
Keep In Touch
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Sweet Sticky Chicken Recipes
If you like this recipe, be sure to check out our entire chicken recipes section! Some reader favorites sweet sticky chicken recipes are:
BEST Sweet and Sour Chicken Wings Recipe
This Sweet and Sour Chicken Wing recipe will be your new favorite homemade takeout! The glaze is perfectly sweet and with just a hint of sour.
- 36 chicken wings (3 pounds, wings and drumettes)
- 2/3 cup cornstarch*
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Sweet and Sour Sauce:
- 1/4 cup salted butter
- 2 Tablespoons water
- 1/2 Tablespoon cornstarch
- 1/4 cup honey
- 2 Tablespoons soy sauce (or certified gluten free Tamari if you eat gluten free)
- 1 Tablespoon + 1 teaspoon distilled white vinegar
- 1 Tablespoon ketchup
- 1 teaspoon Sriracha
- Preheat the oven to 425 F (218 C).
- In a large bowl, whisk together the cornstarch, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.
- Dry the chicken wings with a paper towel, then add them to the cornstarch bowl. Toss to coat the wings in the dry mixture.
- Take a rimmed baking sheet that has a matching baking rack, and line the baking sheet with aluminum foil. Place the rack on top of the rimmed baking sheet, and spray it with oil so that the wings don’t stick. Place the wings on the greased rack, evenly spaced so that they each have a little room.
- Bake the wings for 40 minutes, then pull them out of the oven, but leave the oven on.
- When the wings are nearing the end of their initial 40-minute cook time, start making the sauce.
- In a medium nonstick skillet over medium-low heat, melt the butter, but don’t let it simmer (you’re aiming for just barely melted). In a small bowl, whisk the water and cornstarch together. To the skillet, add the honey, soy sauce, vinegar, ketchup, water and cornstarch mixture, and Sriracha. Mix. Continue to heat on medium-low, stirring frequently until the sauce starts to thicken and the sauce coats the back of a spoon, then remove the skillet from the heat.
- Transfer the wings to a large heat-safe bowl, and pour the sweet and sour sauce over them. Toss the wings with tongs to evenly coat them in the sauce.
- Place the wings back on the baking sheet with a rack, and bake them for an additional 10 minutes, or until they’re crispy and the sticky glaze looks set.
*You’ll only end up using about 1/3 cup of cornstarch to coat the wings, but it’s a lot easier to toss the wings in the dredging mixture when there’s more than you need. If you don’t have 2/3 cup available, you can make it with just 1/3 cup.
These wings are really best served right after they’re made. Unlike other wing recipes that I’ve tested, I didn’t love them reheated. By the time the chilled chicken was warm enough to enjoy, the glaze tasted a little burnt. They were 100% incredible right after making them though, so I doubt you’ll have any leftovers!
Amount Per Serving: Calories: 657Total Fat: 43.7gCarbohydrates: 19.3gFiber: 0.2gSugar: 12.3gProtein: 42.3g
Nutrition information isn’t always accurate. This was calculated with only the roughly 1/3 cup of cornstarch that actually sticks to the chicken.
These are the best chicken wings! Everyone loves these easy homemade sweet and sour chicken wings.
2 thoughts on “Sweet and Sour Chicken Wings Recipe”
Definitely, going to use your sweet & sour chicken wings recipe.
Baked chicken wings are a favorite for my palate. Thank you so much for sharing with me.
Thanks so much! I hope you love the sweet and sour wings. -Alexa