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Sweet and Sour Chicken Wings

By Paula Deen


Featured in:

At the Southern Table

Difficulty: Easy

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 8 to 10


  • 1 cup pineapple juice
  • 2⁄3 cup ketchup
  • 2 tablespoons firmly packed light brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2½ teaspoons cornstarch
  • ¼ teaspoon garlic powder
  • ¼ teaspoon hot sauce
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 pounds assorted chicken wings and drumettes
  • 2 tablespoons minced green onion


Preheat oven to 350°F. Line a large rimmed baking sheet with foil.

In a large saucepan, whisk together pineapple juice, ketchup, brown sugar, vinegar, soy sauce, cornstarch, garlic powder, and hot sauce until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat; reserve 1 cup sauce in a small bowl for serving.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle salt and pepper all over chicken. Cook half of chicken until browned, about 3 minutes per side. Transfer chicken to prepared pan. Repeat procedure with remaining 1 tablespoon oil and remaining chicken. Pour remaining pineapple sauce all over chicken.

Bake until cooked through, about 25 minutes, turning once halfway through cooking. Let cool for 20 minutes; sprinkle with green onion, and serve with reserved pineapple sauce.