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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tempura Chicken Wings Recipe

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This recipe for Tempura Chicken Wings is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 whole chicken wings
(about 3 pounds)
1 cup cornstarch
3 eggs, slightly beaten
(oil, for deep-fat frying)
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly or seekless black rasberry
preserves.
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice
Directions:
Directions:
1. Cut chicken wings into three sections;
discard wing tip section.
2. Place cornstarch in a large
resealable plastic bag; add chicken wings, a
few at a time and shake to coat evenly.
3. Dip wings in eggs.
4. In an electric skillet or deep-fat fryer, heat
oil to 375 degrees.
5. Fry wings for 8 minutes or until golden brown
and juices un clear, turning occasionally.
Drain on paper towels.
6. In a small saucepan, combine the sugar,
vinegar, jelly, soy sauce, ketchup and lemon
juice.
Bring to a boil.
7. Reduce heat; simmer, uncovered for 10
minutes.
8. Place chicken wings in a greased 15"x10"x1"
baking pan.
Pour half of the sauce over wings.
Bake uncovered at 350 degrees for 15 minutes.
Turn wings; top with remaining sauce.
Bake 10-15 minutes longer or until chicken
juices run clear and coating is set.
Number Of Servings:
Number Of Servings:
4

 

 

 

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