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Chicken wings are the preferred cut of meat for this dish. However, if chicken wings are not available, the glaze for this dish can also be used on chicken thighs and drumsticks.
Sweet and sour is generally a mix of boiled sugar, water, vinegar and fruit. Your favorite store bought brand works fine for this recipe. The thick syrup adds a lot of body to the sauce making it the perfect consistency for the glazing. Alternatively if you like some added heat grab a bottle of sweet chili sauce instead of plain sweet and sour.
The best wings are generally made from your favorite brand of sauce. For this recipe I used Louisiana hot sauce but feel free to use your preferred brand. In experimenting with other sauces and spice levels I haven’t found a brand that didn’t work well with this recipe.
Garlic is a flavorful ingredient that can add a lot to a dish. In the case of hot wings, garlic can help to balance out the heat from the sauce and add a savory depth of flavor. When garlic is tossed in with the wings and sauce, it melts and releases its juices, which further enhances the flavor of the dish. The earthy flavor of garlic pairs well with the other flavors in hot wings.
the best way to get crispy wings is to make sure the chicken wings are dry before you toss them in the oil and seasonings. this will help them get crispy. don’t overcrowd the baking sheet. If you put too many wings on the sheet, they won’t cook evenly. air fry the wings for at least 30 minutes, or until they are cooked through and crispy.
the easiest part of this recipe combines an entire bottle of hot sauce with an entire bottle of sweet and sour then brings it to a boil. once boiling, reduce to a simmer and let the sauce cook down for 15 minutes so it can slightly thicken then add in the minced garlic then it’s ready for the tossing.
once the wings are done, in a bowl add in a tsp of softened room temp butter and enough sauce to coat the wings then toss till the wings are completely covered.