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Tempura Chicken Wings Recipe

Photo by: Taste of Home

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When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. This recipe turned a friend of mine, who's not a fan of chicken, into a real wing lover. -Susan Wuckowitsch, Lenexa, Kansas

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10 Servings
Prep: 40 min. Bake: 25 min.

Ingredients

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

Directions

Cut chicken wings into three sections; discard wing tip section. Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Dip wings in eggs.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350° for 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until chicken juices run clear and coating is set. Yield: 2-1/2 dozen.

Tempura Chicken Wings published in Taste of Home October/November 2003, p27

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