Sweet and Sour Chicken Drummers

I am rewriting my review because after a little tweaking with the recipe me and my husband now just love it. It isn't hard to make, just frying up the chicken takes time. How changed the recipe was I instead used about 1/3-1/2 cup of white sugar and 1/3-1/2 cup of honey, soy sauce, 3 tbls. of vinegar or water (one or the other not both makes sauce to thin) and 1/2 tablespoon of chili garlic sauce (its an asian sauce that can be found in the ethnic food aisle at your grocery store). If you don't have or can't find the sauce then you could probably use red pepper flakes instead. I really do suggest that you put in some "heat" to the sauce it just makes it ten times better and you don't feel like your eating candy chicken. You don't need to add a lot of spice just a little for flavor. Hope this helps someone.  -  12 Jul 2006  (Review from Allrecipes US | Canada)

These wings are addicting. And now this family's favorite chicken wing. After frying the wings, I transfered them to a 350 oven to really crisp up, added cornstarch to the sauce to make a thick glaze, basted the wings, turned them and turned the oven down to 250; basted the other side and let them finish for about 10 mins. You can baste them repeatedly depending on how much glaze you have left. The taste of the glaze is awesome (I added crushed garlic) and the crisp coating of the wings under it makes them even better. Great recipe.  -  02 Aug 2011  (Review from Allrecipes US | Canada)

Wow! This is delicious. Was worried a bit when I used vinegar,Don't be..Outta of this world. Need to fry a lil longer than what recipe says.Thanks 4 sharing!  -  05 May 2004  (Review from Allrecipes US | Canada)