Sticky Sweet and Sour Chicken Wings

Pallet and Pantry
by Pallet and Pantry
4 servings
4 hr 30 min

Super bowl is just a little over a week away and I’m not going to lie.

I cannot wait! Not that I’m a huge fan of football or anything. Oh, don’t get me wrong. I’ll watch it. But truth be told, it’s the yummy snacks that come along WITH the game that have me doing the happy dance. This year, like previous years, we’ll be watching from home. And I’m planning a spectacular day-long grazing affair.

And these slow-cooked, finger-licking good wings are on the menu!

These wings are first marinated in a sweet and sour sauce. Then slow-cooked to tender perfection. And finally, placed under a broiler to caramelize that yummy sauce and char the ends just a wee bit.

Sticky Sweet and Sour Chicken Wings
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 255 Minutes Total time: 4 hr 30 min
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  • 2 lbs chicken wings **Split at the joints & tips removed (about 16 wings and drummettes)
  • 1/2 cup soy sauce
  • 1/4 cup Rice Vinegar
  • 2 Tablespoons pineapple juice
  • 2 Tablespoons crushed pineapple
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 Tablespoon corn starch
  • 2 Tablespoons water
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon chopped cilantro

Whisk together the soy sauce, vinegar, pineapple juice, pineapple, sugar, honey, ginger, and garlic in a large mixing bowl.
Add in the chicken wingettes. Coat the wings.
Cover and place in the refrigerator overnight or for at least 1 hour.
Pour wings and sauce into a 2- quart crockpot or slow-cooker. Turn on low and cook wings for 4 hours. Or on high for 1-2 hours. Or until the wings reach a temperature of 165° at the thickest part of the wing.
Turn the broiler on your oven to low.
Line a baking sheet with foil.
Using tongs place the chicken wings onto the baking sheet.
Pour the sauce from the crockpot into a medium saucepan. Bring to a boil. Combine the water and cornstarch to make a slurry. Pour the slurry into the sauce and whisk until combined. Lower the heat and allow to simmer until the sauce begins to thicken.
Meanwhile, place the wings under the broiler. WATCH CLOSELY so as not to let them burn. When they begin to darken around the edges, remove them from the oven.
Place the wings back in the crockpot or in a serving bowl. Pour the sauce over the wings. Sprinkle with toasted sesame seeds and chopped cilantro. Serve.
Pallet and Pantry
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