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Tempura Chicken Wings
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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 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
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |