It occurs to me that I made this for a birthday party last spring, but I don’t think I shared the recipe. My bad.

This recipe works best if you are feeding a crowd, and you have a dedicated sous chef; preferably one who doesn’t mind handling chicken parts.

Sweet and Sour Chicken Wings
from Better Homes and Gardens Hometown Potluck Favorites

for 24 servings
2 1/2 lb. chicken wings
1/2 c. all-purpose flour
1/2 tsp. lemon-pepper seasoning
1/4 tsp. garlic salt
3 Tbsp. cooking oil
2/3 c. sugar
1/2 c. white wine vinegar or rice vinegar
1/4 c. unsweetened pineapple juice
1/4 c. ketchup
1 tsp. soy sauce
green onions (optional, for garnish)

First, cut off the tips of the chicken wings. Cut wings at joints to form 24 to 30 pieces. This is a really good job for your sous chef.

In a shallow dish, combine the flour, lemon-pepper seasoning, and garlic salt. Coat each chicken piece in the mixture.

Heat your cooking oil in a 12-inch skillet. Add the coated chicken pieces. You will probably end up doing this in batches, which is fine. Cook, uncovered, until brown, turning occasionally. Remove chicken from the skillet and arrange in a 3 to 4 quart rectangular baking dish.

In a medium saucepan, whisk together the sugar, vinegar, pineapple juice, ketchup, and soy sauce. Bring to a boil, stirring to dissolve the sugar. Pour over chicken in baking dish.

Bake, uncovered, in a 350 degree oven for about 30 minutes, or until chicken is tender and no longer pink. Turn pieces over after 15 minutes and baste. If desired, garnish with the green onions.

This travels fairly ok, just make sure that you wrap or cover it securely. If you have an insulated hot carrier, all the better. And it helps if there is an oven at your destination in which you can reheat the chicken just prior to serving.

Here is the 12 servings recipe — though I wouldn’t go through with this recipe for only 12 servings. There are a lot of steps to the recipe and it’s just more worth it to make the bigger batch. Leftovers will keep well or can be sent home with guests, and they reheat nicely in the microwave.

for 12 servings:

1 1/4 lb. chicken wings
1/4 c. all-purpose flour
1/4 tsp. lemon-pepper seasoning
1/8 tsp. garlic salt
4 1/2 tsp cooking oil
1/3 c. sugar
1/4 c. white wine vinegar or rice vinegar
2 Tbsp unsweetened pineapple juice
2 Tbsp ketchup
1/2 tsp soy sauce

Prepare using the same method as the 24-serving recipe, except bake in a 2 to 3 quart rectangular baking dish.

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