Chicken wings and football are a perfect pairing. So when my friend invited us over for barbecue and the 49ers game we not only said, “Yes”, I also said, “I’ll bring chicken wings.” Perfect! I have had a recipe that I have been meaning to get around to making. In fact I bought the chicken wings a couple of weeks back to make this recipe, but when I ran out of time one day I threw the package of wings into the freezer. Perfect opportunity to thaw out the wings and whip up a batch of Tempura Chicken Wings.
They were delicious! So delicious that they were gobbled up in no time. All my friends agreed – next time I need to make a double batch. Given how easy this recipe was – that would be no problem at all.
I have always been a fan of Buffalo Wings, ever since I first discovered them at the Blue Light Cafe on Union Street in San Francisco way back in the ’80s. Yes, I know I just completely dated myself. I loved the Blue Light Cafe, then owned by Boz Scaggs. It was a great hangout and served amazing Sea Breezes made with fresh squeezed grapefruit juice as well as the their spicy Buffalo Wings and bacon-laden Cobb Salad. Oh, the memories!
Well being a fan of Buffalo Wings, I was intrigued when I saw this Tempura Chicken Wings recipe from Susan Wuckowitsch in Taste of Home Contest Winners. Chicken wings with a completely different taste profile – sweet with a bit if tang. I am so glad that I finally got around to this recipe – It is a definite keeper!
Tempura Chicken Wings Recipe
From Susan Wuckowitsch in Taste of Home Contest Winners
- 15 whole chicken wings
- 1 cup cornstarch
- 3 eggs, lightly beaten
- Oil for deep frying
- 1/2 cup sugar
- 1/2 cup white wine vinegar
- 1/2 cup currant jelly
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons ketchup
- 2 tablespoons lemon juice
- Cut the Chicken wings into three sections; discard wing tips.
- Place cornstarch in a large resealable plastic bag. Add chicken wings a few at a time and coat evenly with cornstarch. Place beaten eggs in a shallow dish. Dip coated chicken wings in eggs.
- In a deep-fat fryer, electric skillet, or deep pan heat oil to 375 degrees. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
- In a small sauce pan, combine the sugar, vinegar, jelly, soy sause, ketchup, and lemon juice. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- Place chicken wings in a greased 15 x 10 inch pyrex pan. Pour half of the sauce over the wings. Bake uncovered at 350 degrees for 15 minutes.
- Turn wings and top with remaining sauce. Bake for another 10 − 15 minutes longer or until coating is set.
- Platter, serve, and enjoy!
Enjoy! Below is your printable version…