Spicy Sweet-and-Sour Chicken Wings
Leftover wing tips are perfect for making soup stock.
Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 3 lbs. chicken wings
- 1 tsp. salt
- 1 tsp. ground Szechwan peppercorns
- 1 cup pineapple juice
- ¾ cup ketchup
- 3 Tbsp. granulated sugar
- 3 Tbsp. rice vinegar
- 1½ Tbsp. cornstarch
- Cut tips off wings. Blanch wings in boiling water for 2 minutes and drain. Pat wings dry and season both sides with salt and pepper. Refrigerate, uncovered, for 1 hour.
- Combine 1½ cups water, pineapple juice, ketchup, sugar, rice vinegar, and cornstarch in a medium saucepan. Bring to a boil over low heat, stirring constantly. Reduce heat and simmer for one minute then turn off heat and allow sauce to cool.
- Preheat oven to 400°F. Place wings meat side down on a baking pan sprayed with non-stick cooking spray. Bake wings for 20 minutes, and then brush with sauce. Flip wings and brush the other side of wings then return to oven for 10 minutes. After 10 minutes brush wings with additional sauce. Repeat process two more times. Remove wings from oven and brush on one final coat of sauce. Cool for 5 minutes and serve.