Food & Cooking Recipes Appetizers Finger Food Recipes Sweet-and-Sour Chicken Wings 2.9 (60) They're baked not fried, and totally irresistible. Prep Time: 10 mins Total Time: 45 mins Servings: 4 Jump to recipe These sweet-and-sour chicken wings are sure to go fast, whether you're serving them for Super Bowl or another game day gathering, or taking them to a potluck. They're baked not fried, which means they don't need watching as they cook, and it also makes them a tad healthier. Really, though, it's all about the sauce: an easy-to-make mix of honey balanced by the punch of soy sauce and white vinegar, with garlic and ginger providing the kick. Sesame seeds and chopped scallions are optional, but they add crunch, color, and are the finishing touch this irresistible finger food needs. 12 Can't-Miss Chicken Wing Recipes for Your Next Party Directions Make sauce: Preheat oven to 475°F. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce. Bake chicken wings: Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Toss wings with sauce: Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. Serve: Sprinkle with sesame seeds and chives, if desired, for serving.