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Baked Sweet and Sour Wings

Makes 20 – 24 wings

I love chicken wings but not a fan of when they are fatty or fried. Therefore I came up with this recipe that removes the fat and skin but leave behind a lot of flavour. I serve on top of a bed of rice and this becomes a meal. Of course you can make these as an appetizer too!


2 pounds chicken wings

2 tbsp oil

½ tbsp garlic salt or salt and pepper to taste

1 tsp corn starch

¼ cup water

¼ cup ketchup

2 tbsp soy sauce

1 tsp honey

1 tsp sriracha sauce

2 tsp brown sugar

½ tbsp red pepper flakes (if you like them hot)

Cooked rice

Sesame seeds


  1. Preheat oven to 390°F

  2. In a large saucepan, boil chicken for five minutes

  3. Remove from heat and run cold water over the chicken

  4. When chicken is cool enough remove skin and all fat

  5. Pat dry chicken with paper towel and place in large bowl and toss with oil and garlic salt

  6. Line a baking pan with aluminum foil and place a baking rack on top

  7. Arrange chicken in single layer on the rack

  8. Bake for 15 minutes and rotate pan

  9. Bake another 15 minute until they start browning a bit

  10. In a small bowl combine cornstarch and water until mixed well

  11. In a large sauce pan add cornstarch water mixture, ketchup, soy sauce, honey, sriracha sauce, brown sugar, and pepper flakes. Cook on high until it thickens slightly.

  12. Turn off heat and set aside

  13. When chicken is cooked transfer them into the sauce pan and toss until they are fully coated

  14. Place a serving of rice on plate and top with six wings

  15. Sprinkle sesame seeds and serve immediately

If you are making appetizer version place all the wings on a plate and sprinkle with sesame seeds and serve.


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