Tempura Chicken Wings
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tablespoons lemon juice
- 3 tablespoons ketchup
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/2 cup currant jelly
- 1/4 cup reduced-sodium soy sauce
- oil for deep-fat frying
- 1 cup cornstarch
- 15 whole chicken wings (about 3 pounds)
- 3 large nellie’s free range eggs lightly beaten
- Carbohydrate 75.2432775110672 g
- Cholesterol 0 mg
- Fat 0.138723995415292 g
- Fiber 1.11525142366034 g
- Protein 2.11906887012162 g
- Saturated Fat 0.019683129577182 g
- Serving Size 1 1 -1/2 dozen. (228g)
- Sodium 14973.1128283925 mg
- Sugar 74.1280260874068 g
- Trans Fat 0.0373402782714358 g
- Calories 322 calories
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 375degrees. 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 15x10x1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350degrees for 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until coating is set.
