Ingredients Jump to Instructions ↓

  1. 15 whole chicken wings (about 3 pounds)

  2. 1 cup cornstarch

  3. 3 eggs, lightly beaten

  4. Oil for deep-fat frying

  5. 1/2 cup sugar

  6. 1/2 cup white vinegar

  7. 1/2 cup currant jelly

  8. 1/4 cup reduced-sodium soy sauce

  9. 3 tablespoons ketchup

  10. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Tempura Chicken Wings Recipe photo by Taste of Home 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.

  2. 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.

  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. 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.


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