Hunter Fieri’s Sweet 'n Sour Chicken Wings, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Hunter Fieri

Sweet ‘N' Sour Chicken Wings

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  • Level: Intermediate
  • Total: 3 hr 15 min (includes brining and cooling times)
  • Active: 1 hr 10 min
  • Yield: 4 servings
When I think of sweet and sour, it always brings me back to my childhood of eating classic orange chicken. So I thought, why not bake chicken wings and then fry them, and make the bomb pineapple spicy, sweet, and sour sauce? I also wanted to give an extra kick to the dish, so I topped my wings with Fresno chiles for added heat.







Special equipment:
a deep-fryer
  1. For the brine: Bring 2 cups water to a boil in a medium saucepan. Add the honey, soy sauce, pepper flakes, salt and garlic. Stir until dissolved, then remove from the heat and add the ice cubes to cool.
  2. In a large resealable bag, add the chicken wings and brine. Refrigerate for 2 hours, or no longer than overnight.
  3. For the wings: Heat the oven to 400 degrees F.
  4. Remove the wings from the brine, then pat dry with paper towels and place in a large bowl. Combine the baking powder, cornstarch, garlic and onion powders, paprika, salt and ginger. Mix well, then add to the bowl with the wings and toss to coat evenly. Arrange the wings on a wire rack over a baking sheet in a single layer. Bake for 10 minutes.
  5. Meanwhile, preheat a deep fryer to 375 degrees F. Line a baking sheet with a wire rack.
  6. While the wings are baking, prepare the sauce: In a medium saucepan, add the ketchup, soy sauce, sugar and chile garlic sauce. Bring to a simmer, then add the onions, peppers and pineapple. Mix the cornstarch and 1/4 cup water in a small bowl to make a slurry, then stir into the sauce to slightly thicken, about 2 minutes. Remove from the heat and add to a blender. Carefully blend until smooth. Keep warm.
  7. Add the wings to the deep-fryer, in batches if needed, and cook until crisp, just a couple of minutes. Remove from the fryer and place on the prepared baking sheet. Continue with the remaining wings.
  8. Add the wings to the sauce right before serving. Toss to coat the wings evenly. Serve garnished with the sesame seeds, sliced chile and scallions.