"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Fireman's Chicken Wings, by Cheri Shorts, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
20-25 chicken wings 1/2 c. chicken broth 1 c. vinegar 1/2 c.sugar 2 T. seasoning salt 2 T. soy sauce 1/2 tsp. salt 8 T. catsup cornstarch 1 beaten egg
Boil wings for 15 min. Then roll in a cornstarch and beaten egg mixture. Deep fry in hot oil until brown. Put in pan. Cover and bake at 350º for 20 min. Turn over and bake uncovered for 20 more minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.