Cutting down on Tamari (or soy) sauce and salt makes this recipe much lower in sodium than other recipes I have found. Yet the party wings are still tasty! Look for a package with 20 party wings (10 drumettes and 10 wingettes).

(4 servings (5 party wings each serving): 361 mg. sodium per serving)

1/2 cup chicken broth
1/4 cup pineapple juice
3 Tablespoons no salt added ketchup
1 Tablespoon brown sugar
1-1/2 Tablespoons white vinegar
1/2 Tablespoon reduced sodium Tamari sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 Tablespoon cornstarch
2-1/4 to 2-1/2 pounds chicken party wings

Prep. Instructions

1. Combine chicken broth with the next 7 ingredients in a 2 quart saucepan. Mix well.

2. Place cornstarch in a small bowl. Remove 1 Tablespoon liquid from the saucepan; stir into the cornstarch to combine well. Add cornstarch mixture back into the saucepan. Stir until smooth.

3. Bring sweet-sour sauce to a boil, stirring constantly; reduce heat and simmer, stirring constantly, until sauce thickens, about 3 to 4 minutes. Cool. Reserve and refrigerate 1/3 cup of the sauce for basting later.

4. Remove excess fat from party wings. Place wings in a shallow glass dish. Pour remaining sauce over wings, turning several times to coat. Refrigerate, covered, overnight.

Cooking Instructions

1. Preheat oven to 375 degrees F. (*See below for barbecue instructions.)

2. Place a 13 by 18 inch cross-wire rack over the bottom of a broiler pan that is large enough to contain the rack. (Line the bottom and sides of the broiler pan with foil to catch the drippings.) Brush the rack with oil.

3. Remove wings from sauce, and place on the cross-wire rack. Baste wings on both sides with the reserved 1/3 cup sweet-sour sauce.

4. Bake the wings, uncovered, until they are crispy brown on top, about 55 minutes. Serve.

*These party wings can be barbecued instead. Grease the barbecue grill with oil. Cook party wings over low heat on the grill, turning often to prevent burning. Cook until party wings are cooked through (no pink), about 30 minutes.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds