Chinese Chicken Wings

By Yankee Magazine

Apr 19 2014


These sweet-and-sour chicken wings make a nice main dish served with rice and the trimmings. Dried out a bit, they would also make a tempting hors d’oeuvre.


Serves 6 to 8.


5 pounds chicken wings
1 stick (1/2 cup) butter or margarine
4 cloves garlic, crushed
3 tablespoons ketchup
3 tablespoons vinegar
5 tablespoons brown sugar
1/3 cup water


In a large skillet, brown wings in butter and garlic. When wings are almost brown, remove garlic and fry wings until they are completely browned on all sides. (Depending on size of your skillet, you may need to do this in batches.) Set aside. In a small saucepan, combine ketchup, vinegar, brown sugar, and water. Bring to a boil. Pour over wings and simmer for 10 minutes over low heat.