Sticky Sweet and Sour Chicken Wings
Crisp oven-baked chicken wings tossed in a thick, glossy sweet and sour glaze, perfect for sharing.
Made with Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.71 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Pat the wings completely dry with kitchen paper.
- 2
Toss the wings with the gluten free baking powder, salt and ginger until lightly coated. This helps the skin crisp.
- 3
Spread on a rack over a lined tin, leaving a gap between wings. Roast for 25 minutes, turn, and roast for 20 to 25 minutes more until crisp and golden and the juices run clear.
45 min - 4
Meanwhile simmer your ready made sweet and sour sauce (see the base recipe) in a wide pan for 5 minutes until thickened and sticky.
5 min - 5
Add the hot wings to the pan and toss until coated in the glaze.
- 6
Pile on a platter, scatter over the spring onions and sesame seeds and serve with the cucumber.
Tips
- Dry wings give crisp skin. Pat them well, and leave them uncovered in the fridge for an hour if you have time.
- Check the baking powder is aluminium free if you notice a metallic taste, and use gluten free baking powder.
- Reduce the sauce before adding the wings so it clings rather than runs.
Storing and freezing
Keeps up to 3 days in the fridge, cooled within 1 hour. Reheat at 200C for 12 to 15 minutes until steaming hot and crisp again. Freeze for up to 2 months.
Questions
Why use baking powder?
It raises the pH of the skin, helping it brown and crisp without frying. It must be baking powder, not bicarbonate of soda, which tastes soapy.
Can I use drumsticks?
Yes. Roast for 45 to 50 minutes at 200C until cooked through, turning halfway, and sauce at the end.
Can I use an air fryer?
Yes. Cook at 200C for 22 to 25 minutes, shaking halfway, then toss in the thickened sauce.
More made with sweet and sour sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.