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