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Tempura Chicken Wings

Tempura Chicken Wings
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
10 ServingsPrep: 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 reduced-sodium 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. Place eggs in a
  • shallow bowl; 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
© Taste of Home 2013

2 of 2

Tempura Chicken Wings (continued)

Directions (continued)

  • 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes
  • longer or until coating is set. Yield: 2-1/2 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013