Tempura Chicken Wings

tempura chicken wings
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

    210
  • Fat

    12 g
  • Saturated Fat

    2 g
  • Polyunsaturated Fat

    1.9 g
  • Cholesterol

    20 mg
  • Sodium

    370 mg
  • Potassium

    379.3 mg
  • Carbohydrate

    18 g
  • Fiber

    1 g
  • Sugars

    3 g
  • Protein

    9 g

Tempura chicken wings. Very easy and tasty chicken wings recipe. Use as an appetizer or main dish. Do you have a party and looking for elegant appetizers, refreshing drinks, or quick and easy snacks? We have a huge collection of them, please check it out-Party

Tempura Chicken Wings

Ingredients

  • 3 pounds (1.44 kg) chicken wings,cut into three sections, wing tips discarded
  • 1 cup cornstarch
  • 3 large eggs, lightly beaten
  • vegetable oil for deep-fat frying
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup (125 ml) currant jelly
  • 1/4 cup (60 ml) soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons freshly squeezed lemon juice
  • toasted sesame seeds(optional)

Method

Step 1

In a large resealable plastic bag, place cornstarch. Add chicken wings, a few at a time. Shake well to coat evenly.

Step 2

Dip chicken wings in beaten eggs. In a deep-fat fryer, preheat vegetable oil to 375 °F (190.56 °C). Fry chicken wings until golden brown and juices run clear, turning occasionally. Drain fried chicken wings on paper towels.

Step 3

In a small saucepan, combine remaining ingredients, except sesame seeds. Mix well and bring to a boil.

Step 4

Reduce heat and simmer, uncovered for 10 minutes. Arrange chicken wings in greased baking pan. Pour half of sauce over wings.

Step 5

Cook, uncovered, at 350 °F (176.67 °C) for 15 minutes. Turn chicken wings, top with remaining sauce and continue to cook until chicken juices run clear and coating is set. Sprinkle with toasted sesame seeds(optional).

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