Sweet and Sour Oven-Fried Chicken Wings
Enjoy sweet, crispy chicken wings with less guilt and less mess! These wings are baked in the oven (but you would never know), preventing the need to heat up a large pot of oil for deep-frying. Serve them at your next tailgate or get-together and watch them disappear.
Serves 8 (as an appetizer)
3 pounds trimmed chicken wings (wing tips removed; just flats and drumettes)
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup all-purpose flour
1 tablespoon baking powder
Nonstick cooking spray (I like avocado spray)
½ cup salted butter
1 (7-ounce) pouch Saffron Road Sweet and Sour Simmer Sauce
Sesame seeds and sliced green onion for garnish
- Preheat the oven to 425°F. Line an aluminum-foil lined rimmed baking sheet with a wire rack and coat the rack with cooking spray.
- Pat the chicken wings dry and sprinkle with salt and pepper. Combine the flour and baking powder in a shallow dish. Dredge the chicken wings in the flour mixture and place on the wire rack. Coat the wings with cooking spray.
- Melt the butter in a small saucepan over medium heat. Add the simmer sauce and stir until combined.
- Bake the wings for 30 minutes, turning the wings over after 15 minutes. Brush both sides of the wings with the butter-simmer sauce. Bake for 15 minutes longer or until the wings are browned and crispy.
- Transfer the wings to a serving platter. Garnish with sesame seeds and green onion and drizzle with any remaining sauce, if desired.
