3 lb chicken wings
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice
Directions:
Remove tips from wings and reserve for stock or discard. Separate wings at joint; set aside. Roll wings in beaten eggs and then in cornstarch, shaking off excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil over medium heat. Cook wings in batches, without crowding, for 4 to 6 minutes or until one side is golden. Turn wings over and cook 3 to 5minutes longer or until golden all over, adding more oil if necessary.
Arrange wings in single layer on foil-lined baking sheet. In small saucepan, combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring to boil, reduce heat and simmer for 10 minutes. Pour over chicken wings Bake in 350°F (180°C) oven for 30 minutes or until chicken is tender and well glazed.
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice
Directions:
Remove tips from wings and reserve for stock or discard. Separate wings at joint; set aside. Roll wings in beaten eggs and then in cornstarch, shaking off excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil over medium heat. Cook wings in batches, without crowding, for 4 to 6 minutes or until one side is golden. Turn wings over and cook 3 to 5minutes longer or until golden all over, adding more oil if necessary.
Arrange wings in single layer on foil-lined baking sheet. In small saucepan, combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring to boil, reduce heat and simmer for 10 minutes. Pour over chicken wings Bake in 350°F (180°C) oven for 30 minutes or until chicken is tender and well glazed.
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