Sweet and Sour Chicken Wings
By Paula Deen
- 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.