Hot And Sour Chicken Wings
Hot and Sour Chicken Wings deliver a perfect balance of spicy, tangy, and savory flavors, making them an addictive appetizer or main for gatherings and casual meals.
Ingredients
Instructions
- Combine chicken wings, soy sauce, and lemon juice in a bowl; stir to blend.
- Cover and refrigerate for 30 minutes.
- On a broiler pan, place chicken wings and broil 6 inches from heat, basting occasionally with marinade, until golden brown on both sides.
- While chicken is broiling, combine remaining ingredients in a saucepan.
- Bring to a slow boil, stirring constantly, to dissolve sugar.
- Continue boiling until sauce bubbles.
- On a platter, pour a thin coating of sauce.
- Place chicken on top.
- Pour remaining sauce over all.
Tips & Substitutions
For an extra kick, consider adding more hot pepper flakes or a splash of sriracha to the marinade. If you prefer a gluten-free option, substitute tamari for soy sauce. Marinating the wings for longer than 30 minutes can enhance the flavor, but be cautious not to exceed 4 hours as the acidity of lemon juice can begin to break down the meat.
Serving Suggestions
Serve these wings hot, drizzled with the sauce over a bed of rice or alongside a refreshing Chinese noodle salad for a complete meal. They pair wonderfully with a cold beer or a tangy dipping sauce. For a vibrant spread, consider including a side of Szechwan Chicken(Kind Of Hot, But Great) or a fresh garden salad.
Storage & Reheating
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 375°F (190°C) for about 10-15 minutes until heated through, ensuring they stay crispy. Alternatively, you can microwave them for 1-2 minutes, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Sour Chicken Wings contains roughly 41 calories, with 3g protein, 6g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1244mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings. Just ensure to thaw them completely before marinating. This can be done overnight in the refrigerator or by placing them in a sealed bag under cold running water for quicker thawing.
What can I use instead of dry sherry?
If you don't have dry sherry, you can substitute it with white wine or even a splash of apple cider vinegar for acidity. Just keep in mind that the flavor profile may vary slightly, but it will still work well in the sauce.
How spicy are these chicken wings?
The spiciness can be adjusted based on your preference. The recipe calls for 1/16 Tbsp. hot pepper flakes, which adds a mild heat. For spicier wings, consider increasing the amount of pepper flakes or adding sliced fresh peppers into the marinade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).