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Sweet German Style Wings

Oct 2020

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

Admittedly, this is a weird season in life – I think we can all agree! But whether you’re watching a golf tournament re-run or the ‘big’ game in the stands – or even solo racquet ball, we all love a great ‘wing’ recipe! These Sweet German Style Wings are a real pleaser, no matter the size of your crowd!

Sweet German Style Wings are inspired by a favorite meal my mom made for me when I was little: “German Dinner”. This special dinner always included mashed potatoes with a sweet and sour, German-style gravy. I’ve taken that heritage gravy recipe and added it to my favorite style of oven-fried wings and created my very most favorite wing recipe to date!

the key to crispy oven-baked wings ::

There are a few basic steps that make this recipe both easy and crave-worthy. First, let’s talk about how to handle the wings. Our cooking technique is to oven-fry. To get a crispy skin on the wing, toss the wings in a zipper top bag with oil, salt, pepper and cornstarch.

Lay the wings out on a baking rack fitted into a rimmed baking sheet that’s been lined with foil and sprayed with non-stick cooking spray. Then place in a hot (425°) oven to cook, finishing off with a few minutes under the broiler to get them extra crispy.

German-Style glaze – tips ::

While the wings are baking, it’s time to prepare the glaze that gives these wings their name! In a medium-sized skillet, sauté onions, thyme and chives in oil. Add peppers, vinegar, water and brown sugar and bring to a boil. Here’s the KEY — to thicken the glaze, take some of the cooking liquid and combine it in a small bowl with the other tablespoon of cornstarch and create a slurry. Pour the slurry back into the skillet, raise back up to a simmer and stir continuously until the glaze reaches the desired thickness.

toss & serve!

About this time, the wings have perfectly crisped under the broiler. All that’s left is to toss the wings in the glaze and serve

No kidding, the first bite of these sweet and tangy, super crisp wings flashed me straight back to my childhood dinner table that was loaded with all ‘THE German Dinner favorites’.

Sweet and tangy, with a little spice. I believe this is the very best wing flavor I’ve ever had (and that’s saying a lot)!

Sweet German Style Wings


  • 2 lbs chicken wings, drumettes and flats (bone-in + skin-on)
  • 1 t sea salt,
  • 1/2 t pepper
  • 1-1/2 T oil
  • 1 T cornstarch


  • 1 medium white onion, small diced
  • 3 sprigs fresh thyme
  • 2 T chopped fresh chives
  • 2 T cooking oil
  • 1/2 c red wine vinegar
  • 1 c water 
  • 1/2 c packed brown sugar
  • 1-2 T fresh hot red pepper, finely diced (like Fresno – optional)
  • 1 T cornstarch


Preheat oven to 425°. Line a rimmed 1/2 sheet baking sheet with foil + spray a rack that’s complimentary in size with nonstick spray.

Place wings and wing ingredients in a plastic zipper-top bag and shake to evenly coat. Space wings 1″-2″ apart on on the baking rack, fit the rack into the rimmed, lined baking sheet and place into the preheated oven. 

Cook 30 minutes or until medium golden in color. Raise the oven temperature to HIGH BROIL and broil for 2 minutes while keeping a close eye on the wings to prevent scorching.

While the wings are cooking, prepare the glaze by sautéing (over medium/medium-high flame) the onions, thyme and chives in the cooking oil until the onions are tender and translucent (about 10 minutes). Add red wine vinegar, water, brown sugar and bring to a simmer. Once simmering, remove 1/2 c cooking liquid and place in a small bowl with the cornstarch, stir quickly to combine (this is a slurry).

Pour the slurry back into the skillet with the glaze stirring continuously. Bring the mixture back up to a simmer and continue stirring until desired thickness is reached (you’ll know it’s ready when you can leave a temporary (2-3 sec) mark in the pan with your spoon).

Once the glaze is done, set it aside. When the wings have broiled and the skin is crisp, remove the wings from the oven, toss them in the warm glaze and top with the diced red pepper.

Serve immediately

Serves 4

Check out another delicious wing recipe HERE!


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