The Spring Festival is definitely full of gatherings, and you'll be stuffed after every meal, but when else is there a better time to eat meat than during the Spring Festival? Come learn how to make this sweet and sour glazed chicken wings. They are appetizing with a sweet and sour taste and not too greasy!
Sweet and Sour Chicken Wings
1. Wash the chicken wings, cut them into pieces, and make a few slits on the thicker parts of the meat.
2. Marinate the chicken wings with salt and soy sauce for 1 hour. Toss them and marinate for another half an hour to allow the flavor to penetrate the meat.
3. Heat a non-stick pan with some oil (since the chicken wings will release their own fat, do not add too much oil). Arrange the chicken wings in the pan and pan-fry over low heat until golden brown on both sides and about 70% cooked. Remember to stay by the pan to turn them over.
4. In a small bowl, mix sugar, ketchup, water, white vinegar, dark vinegar, and soy sauce to make the sauce. Adjust the ingredients to your taste: if you prefer it less sour, use less vinegar; if you prefer it more sour, use less sugar. The ratio of white vinegar to dark vinegar should be 2:1, and the ratio of sugar to soy sauce should be 2:1.
5. Pour the prepared sauce into the pan with the chicken wings. Cook over medium heat until the flavors are fully infused and the chicken is completely cooked. It's even better if there's a little sauce left.
6. Serve. The sweet and sour flavor is appetizing. Cooking with vinegar makes the meat more tender compared to cooking without it. The chicken wings marinated with soy sauce are not too salty but instead more flavorful and fragrant.
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