Sweet and Pungent Chicken Wings

Sweet and Pungent Chicken Wings

  • Prep: 30 min
  • Cook Time: 45 min
  • Total: 1 hr 15 min
  • Serving: 4

Sweet and Pungent Chicken Wings will have your guests coming back for more.


  • 1 egg
  • 6 tablespoons water
  • 1/2 cup flour
  • 1 teaspoon salt
  • 12 chicken wings, wing tips removed
  • 1/2 cup vegetable oil
  • 1, 8 ounce can pineapple chunks in juice
  • 1/3 cup cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon soy sauce
  • 1 red bell pepper, seeded and cut into 1 inch chunks
  • 1, 6 ounce package frozen pea pods
  • 1/2 cup water chestnuts, sliced
  • 4 tablespoons cornstarch
  • 2 tablespoons water
  • hot cooked rice
  • 2 tablespoons cashews


  1. Beat egg lightly in a medium bowl. Stir in water, flour and salt; mix well. Add chicken wings, turn to coat. Let stand 20 minutes.
  2. Drain juice from pineapple into a 2 cup measure; add water to make 1 cup liquid; stir in vinegar, brown sugar and soy sauce. Combine cornstarch and water in a small cup.
  3. Heat oil in a large skillet. Lift chicken wings from batter and fry a few at a time, 10 minutes on each side, until brown and tender. Remove to drain on paper towels. Keep warm on serving platter. Pour fat from skillet into a 1 cup measure; return 2 tablespoons to skillet.
  4. Add red pepper, pea pods and water chestnuts; stir fry for 3 minutes or until vegetables are crisp-tender. Remove and set aside.
  5. Pour pineapple mixture into skillet; heat thoroughly. Return vegetables with pineapple cubes to skillet. Stir in cornstarch mixture. Cook several minutes until vegetables and pineapple glisten and mixture thickens.
  6. Arrange rice on platter; top with wings; spoon vegetables and sauce over wings; sprinkle with cashews.

Filed Under:


Comments on "Sweet and Pungent Chicken Wings"