Dinner

Sweet and Sour Wings Recipe

ByElara Stone January 4, 2026January 4, 2026

Introduction

These sweet and sour wings offer a perfect balance of tangy pineapple and savory soy flavors with a crispy baked texture. Easy to make and irresistibly tasty, they’re a fantastic appetizer or game day snack that everyone will love.

A black round plate filled with multiple golden-brown chicken wings covered in a shiny orange glaze. The wings are scattered with white sesame seeds and small chopped green onions. On the side of the plate, a small wooden bowl holds more fresh chopped green onions. The plate is placed on a white marbled surface with a gray textured cloth at the edge in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds chicken wings and drumettes
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 6-ounce can pineapple juice
¼ cup rice vinegar
½ cup brown sugar
¼ cup ketchup
3 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and place a baking rack on top. Lightly spray the rack with pan spray and set aside.
Step 2: Pat the chicken wings and drumettes dry with paper towels. In a large bowl, toss them with baking powder and kosher salt until evenly coated.
Step 3: Arrange the wings on the prepared baking rack, making sure they don’t touch. Bake for 30-35 minutes, until the wings are golden, crispy, and reach an internal temperature of 165 degrees Fahrenheit.
Step 4: While the wings bake, make the sauce. In a small saucepan, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Heat over medium-high until simmering.
Step 5: In a small bowl, mix cornstarch and water to form a slurry. Whisk it into the simmering sauce, then reduce heat to medium-low and simmer about 5 minutes until thickened. Turn off the heat.
Step 6: When wings are done, transfer them to a large heat-safe bowl. Pour about two-thirds of the sauce over the wings and toss to coat evenly.
Step 7: Serve the wings immediately with the remaining sauce on the side for dipping.

Tips & Variations

For extra crispiness, pat the wings very dry before coating and ensure they are spaced apart on the rack.
You can substitute apple cider vinegar for rice vinegar if needed.
Add a pinch of crushed red pepper to the sauce for a spicy kick.
If store-bought pineapple juice is unavailable, fresh juiced pineapple works well too.

Storage

Store leftover wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 350-degree oven to maintain crispiness, then toss with sauce again before serving.