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Chicken Wings in Sweet and Sour Sauce on the Skillet
Instructions
I rinse the chicken wings and remove any stray feathers. I cut each wing at the joint into 2 parts – the end section (the tip) can be cut off or left on. I grease a baking sheet with butter or vegetable oil. I mix the flour with salt and half of the dried garlic, dip the wings in the flour and arrange them on the baking sheet. I bake them at 200 °C for 30 minutes until done. The time depends on the size of the wings and the power of the oven.
At the same time I make the sauce. In a thick-bottomed pot or skillet I mix the ketchup and mustard and warm them through over medium heat. The ketchup can be replaced with tomato paste – the flavour will be more concentrated.
I add 200–250 ml of water or broth, stir and bring to the boil.
I add the honey, soy sauce and the remaining half of the dried garlic, and salt it lightly to balance the flavour. The honey gives a caramel sweetness, the soy sauce adds saltiness and "umami", and the mustard adds heat.
I reduce the sauce until it thickens – it should reach a coating consistency that "stretches" behind the spoon.
By this time the wings have baked and turned golden.
I transfer the wings into the prepared sauce and stir so that each wing is evenly coated with the sweet and sour glaze. I warm them in the skillet for 5 minutes – the sauce "sets" and dries slightly on the skin.
I arrange the finished chicken wings in sweet and sour sauce on a plate. If you like, sprinkle them with sesame seeds – an "Asian" touch that looks lovely on the glazed skin. Everything is ready. Bon appetit!
Tips
- 1
BAKE the wings FIRST and only then combine them with the sauce – otherwise they will turn out "boiled" in the sauce, without a golden crust.
- 2
REDUCE the sauce UNTIL THICK – it should "stretch" behind the spoon. A thin sauce will not "stick" to the wings and you will end up with a "soupy" version.
- 3
Balance of spices: ketchup (acidity) + honey (sweetness) + soy sauce (salt) + mustard (heat). If the sauce seems too sour – add honey; too sweet – a little soy sauce.
- 4
The sauce can be made IN ADVANCE and kept in the refrigerator for 5–7 days. When the moment comes, you bake the wings, combine them and it is done. Handy when you have guests. This trick also works with other kinds of wings and drumsticks.
FAQ
What can replace American mustard? +
Alternatives: Dijon mustard (milder, more "grainy"), ordinary Russian mustard (sharper – use half as much), or Worcestershire sauce plus a pinch of turmeric (more complex in composition, but more interesting). American mustard is mild and slightly sweet, with turmeric in its make-up – which is exactly why it gives the sauce that "yellow" colour. Russian mustard is too sharp and will spoil the balance. If you use Dijon, you do not need to reduce the amount. With ordinary mustard – only half the dose, otherwise the sauce will become "biting".
Can the wings be fried instead of baked? +
You can, but the oven version is healthier and more even. On the skillet: heat the oil, fry the floured wings until golden for 5–7 minutes on each side, then combine with the sauce. On the grill: 15 minutes on each side over medium heat. In an air fryer: 180 °C, 25 minutes. Baking in the oven gives less fat and a more "even" colour. Frying gives a more "restaurant" texture, but it requires attention.
How long do the finished wings keep? +
In the refrigerator – 2–3 days in a closed container. They are best reheated in the oven at 160 °C for 10 minutes or in a skillet with 1 tsp of water under a lid – the microwave "dries out" the meat. I do not recommend freezing the finished wings – after thawing the sauce "runs" and the skin loses its crunch. The wings are also very tasty cold – by morning the sauce "sets" into a firm glaze. For a picnic – the perfect option.
What to serve the wings with? +
Classic serving: with French fries, vegetable sticks (carrot, celery), and a blue cheese or sour cream dip. With beer – a light, pale lager underlines the sweetness of the sauce. For soft drinks: cold lemonade or kvass. On the table, be sure to put out wet wipes, as your hands will end up covered in sauce. Serve the wings hot or warm – take them out of the refrigerator 20 minutes before serving so that the sauce "comes back to life" a little.
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