Ingredients
- 3 lbs. of chicken wings, pre cut
- 1 cup cornstarch
- 3 eggs, lightly beaten
- Oil for deep-fat frying
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/2 cup currant jelly
- 1/4 cup soy sauce
- 3 tablespoons ketchup
- 2 tablespoons lemon juice
Directions
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Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Dip wings in eggs. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry wings for 5 minutes or until light 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 15-in. × 10-in. × 1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, at 350° for 15 minutes. Turn wings; top with remaining sauce. Bake 10-15 minutes longer or until chicken juices run clear and coating is set.