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Tempura Chicken Wings

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

Cut chicken wings into three sections; discard wing tip section. Place
cornstarch in a large resealable plastic bag; add chicken wings, a

Printed from tasteofhome.com Oct 13, 2008

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Tempura Chicken Wings cont.

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.