Instructions:

1. Prepare the Chicken:
   • Preheat your oven to 350°F (175°C).
   • Cut the tips off the chicken wings, then halve the wings at the joint to create drummettes and wingettes.
   • Dip each piece of chicken in raw egg, then roll it in flour until fully coated.
   • In a large skillet, heat oil over medium heat. Brown the coated chicken wings on all sides until they are golden and crispy. This step ensures the wings have a delightful crunch that will hold up under the sauce.
2. Make the Sauce:
   • In a mixing bowl, combine the sugar, vinegar, ketchup, salt, soy sauce, ground ginger, pineapple juice, and water. Whisk everything together until the sugar is fully dissolved and the sauce is smooth. This sauce, a blend of Evelyn’s original recipe and Danna’s enhancements, strikes the perfect balance between sweet and sour.
3. Assemble the Dish:
   • Place the browned chicken wings in a large baking dish, spreading them out evenly.
   • Pour the sweet and sour sauce over the chicken, ensuring each piece is well-coated.
   • Sprinkle the reserved pineapple tidbits over the top of the chicken, followed by the strips of green, yellow, and red bell peppers. The addition of these colorful peppers is one of Danna’s special touches, adding both flavor and visual appeal.
4. Bake:
   • Cover the baking dish with foil and place it in the preheated oven. Bake for 1 ½ hours, turning the chicken wings once halfway through the cooking time. This slow baking process allows the flavors to meld together beautifully, with the chicken becoming tender and succulent.
5. Serve and Enjoy:
   • Once done, remove the foil and let the chicken rest for a few minutes before serving. The vibrant colors of the peppers and the sweet, tangy aroma will have everyone eager to dig in.