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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. 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
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.
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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