Tempura Chicken Wings2021-10-17
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(4.7 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat2 g
Polyunsaturated Fat1.9 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
- 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)
In a large resealable plastic bag, place cornstarch. Add chicken wings, a few at a time. Shake well to coat evenly.
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.
In a small saucepan, combine remaining ingredients, except sesame seeds. Mix well and bring to a boil.
Reduce heat and simmer, uncovered for 10 minutes. Arrange chicken wings in greased baking pan. Pour half of sauce over wings.
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).