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Tempura Chicken Wings

Total Time

Prep: 40 min. Bake: 25 min.

Makes

2-1/2 dozen

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. The recipe is so good it turned a friend who's not a fan of chicken into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas
Tempura Chicken Wings Recipe photo by Taste of Home

Ingredients

  • 15 whole chicken wings (about 3 pounds)
  • 1 cup cornstarch
  • 3 large 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

  1. Cut chicken wings into 3 sections; discard wing tip section. Place cornstarch in a large bowl; add chicken wings, a few at a time, and toss to coat evenly. Place eggs in a shallow bowl; dip wings in eggs.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings until chicken is golden brown and juices run clear, about 8 minutes, turning occasionally. Drain on paper towels.
  3. 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.
  4. Preheat oven to 350°. Place chicken wings in a greased 15x10x1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, for 15 minutes. Turn wings; top with remaining sauce. Bake until coating is set, 10-15 minutes longer.
Whole Chicken Wings
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts

1 piece: 142 calories, 8g fat (1g saturated fat), 33mg cholesterol, 119mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 5g protein.

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