"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tempura Chicken Wings Recipe

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This recipe for Tempura Chicken Wings, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Adams
Added: Saturday, May 20, 2006


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
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

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
Bring to a boil.
7. Reduce heat; simmer, uncovered for 10
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:




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